Vegan Blender Chocolate Ice Cream
Ingredients
- 1 (13.5-ounce) can full-fat unsweetened coconut milk (refrigerated overnight)
- 1 cup raw unsalted cashews, soaked in advance, drained and rinsed
- 1/2 cup unsweetened cocoa powder
- 3/4 cup pure maple syrup
- 1/4 cup melted coconut oil
- 1.5 tablespoons pure vanilla extract
- 1/4 teaspoon fine salt
Preparation
Refrigerate the coconut milk overnight if not already done.
Soak the cashews in water for several hours or overnight, then drain and rinse.
In a high-speed blender, combine all ingredients and blend until smooth and creamy.
Pour the mixture into a freezer-safe container.
Freeze for at least 4-6 hours or until firm.
