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Creamy Vegan Chocolate Ice Cream



  • Before you begin, make sure ice cream bowl has been freezing for at least 24 hours.
  • Place the beans with liquid in a blender and blend until smooth. Add in the maple syrup, milk, cacao powder, vanilla and cashew butter. Blend again until well combined and smooth. Pour into a bowl, cover and place in the fridge for at least an hour to chill.
  • Pour the cooled mixture in your ice cream maker and follow manufactures direction on churning. Mine took 10 minutes to churn.
  • While ice cream is churning, prepare a loaf pan. Line it with parchment paper and cut away any excess that hangs too far over. Scoop ice cream into pan and spread evenly.┬áPlace in the freezer for 4 hours to harden or eat right away for soft serve consistency.
  • Let sit at room temperature for 10-15 minutes to soften a little before scooping.