Vegan Chunky Monkey Ice Cream
Ingredients
Ice cream base
- 1 can 13.5 oz full-fat coconut milk
- 2 small ripe bananas
- 1/3 cup cashews soaked
- 3 pitted dates soaked
- 1 tsp vanilla extract
Add ins
- 1/4 cup chocolate I used dark chocolate
- 1/3 cup walnuts
Preparation
Soak the cashews in water for at least 4 hours or overnight to soften them. You can also do this with the dates.
In a blender, combine the full-fat coconut milk, ripe bananas, soaked cashews, pitted dates (or sweetener substitute), and vanilla extract.
Blend the ingredients until smooth and creamy.
Pour the mixture into ice cube trays and freeze until solid, typically for at least 6 hours or overnight.
Let the frozen cubes thaw for a couple of minutes to soften slightly.
Transfer the thawed cubes into a food processor and pulse until you achieve a crumbly texture.
Add the dark chocolate and walnuts to the food processor and blend until the mixture is smooth and scoopable, with small chunks of chocolate and walnuts throughout.
