Five ingredient vegan ice cream made with coconut, cashew, maple syrup, and cacao. Stir in chopped Hu dark chocolate Gems for an added chocolate crunch!
Step-by-step
- Drain and rinse the soaked cashews and add to a high-speed blender with the entire contents of one can of coconut milk, maple syrup, and cacao powder.
- Blend on high until very smooth and creamy.
- Stir in the chopped chocolate.
- Pour contents into a freezer safe pan or container and tap several times to release any air bubble.
- Lay the container flat and freeze for 6-8 hours, stirring every hour with a spoon to lightly churn.
- Once the ice cream is firm and scoop-able, scoop into bowls and top with more Hu Kitchen Gems.
- Store ice cream in the freezer for up to one month. Allow ice cream to soften for 30 minutes prior to serving for the best results.
