Cashew, Coffee, and Chocolate Chip Vegan Ice Cream

Prep Time 30 minutes - 6 hours freezing
Cook Time 0 minutes
Servings About 4 cups
We're telling you now before it's too late: once you try this delicious vegan ice cream, you won't be able to stop eating it. This recipe for ice cream is quick and easy, and you don't even need an ice cream machine to make it! While this version is flavored with coffee and is full of rich chocolate chunks, you can switch it up with the flavors (try vanilla, chocolate, banana, or maple) and toppings (chopped pecans and walnuts would taste great). When the weather's hot, ice cream is one of our biggest cravings. Made with a high speed mixer, this recipe is creamy, dreamy, and decadent. The secret? Cashews! Whether it's in a cone, an ice cream sandwich, or straight from the container with a spoon, you'll love this amazing no-machine ice cream!
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How It's Made:

Ingredients

Directions

  1. Place a large bowl in the freezer for about 10 minutes.
  2. In a food processor, blend the pitted dates until they become a paste. Set aside. 
  3. Rinse and drain the cashews, and place them in the bowl of your high speed mixer. Mix until smooth and creamy. Add the coffee, date paste, vanilla, and salt, and continue to mix until blended. Set aside. 
  4. Without shaking the can of coconut milk, open it gently and spoon off the rich cream on top and set aside to use in smoothies or popsicles. You'll be using the milk underneath this cream for this recipe. 
  5. Put the coconut milk in a large bowl, and with a hand mixer, beat it for several minutes, until it doubles in volume and reaches a texture similar to that of 'classic' whipped cream. 
  6. Use a whisk to gently fold the cashew-coffee mixture into the whipped coconut milk. Add slowly and mix gently to avoid breaking the whipped coconut milk.
  7. Coarsely chop the chocolate chunks and add them to the mix for the ice cream. Gently stir them in. 
  8. Pour the mix into a cake pan, cover with plastic wrap, and freeze for 6 hours or overnight.
  9. Take the ice cream out of the freezer about 10 minutes before you're ready to serve it. Heat an ice cream scoop in hot water before using it scoop the ice cream.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.

Reviews

This is not vegan it has real chocolate in it vegans cant have real chocolate because of the milk Written By: Nicole
This is not vegan it has real chocolate in it vegans cant have real chocolate because of the milk

PRANA edit: Hi Nicole, this recipe calls for dark chocolate chunks, which do not contain milk ingredients.
I haven't made this yet, but I have a question. Written By: Beth
Hi, I haven't made this yet, but I have a question. The recipe says to whip up the liquid coconut milk underneath the creamy part, but in my experience, it's the creamy thick stuff that makes whipped cream. Is there an error in the recipe, or does this really work? Thanks.