The creamiest, richest, most delicious Vegan Chocolate Cold Brew Ice Cream ever! It’s silky smooth, studded with dark chocolate and 100% dairy free.
Today’s a good day! I made vegan ice cream and its A-MAZINGGGG.
And it isn’t just any kind of ice cream. It has chocolate && coffee!
Ice cream for breakfast anyone??
Or, better yet .. just pour some hot coffee over a scoop. Or blend it into your iced coffee.
Vegan Chocolate Cold Brew Ice Cream. That’s what we are doing today. It’s decadent and rich and chocolatey and sweet and creamy and oh so delicious. I’m totally freaking out over this ice cream!
I don’t know if its just me, but making homemade ice cream excites me sooo much – it takes a little bit of work and A LOT of patience, but it’s 10000000% worth it.
- raw cashews
- canned coconut milk
- cocoa powder
- coconut sugar (or regular sugar)
- maple syrup
- cold brew concentrate (I always have a batch of my perfect cold brew coffee in the fridge!)
- dark chocolate
You blend everything until smooth and creamy, then refrigerate for a couple of hours while resisting drinking the mixture with a straw, or eating it as a chocolate soup. Once cold, pour the mixture into an ice cream maker and let it churn until frozen.
[P.S. don’t forget to freeze your ice cream bowl overnight!]
If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡
Vegan Chocolate Cold Brew Ice Cream
- 1 1/2 cups raw cashews soaked in hot water for 4-6 hours
- 1 can coconut milk
- 2/3 cup cold brew concentrate
- 1/2 cup cocoa powder
- 1/4 cup coconut sugar or regular sugar
- 1/4 cup maple syrup
- 1 tsp vanilla
- pinch of salt
- 2 tsp arrowroot starch* optional
- 4 oz dark chocolate chopped
- Drain the cashews and place in a blender. Add coconut milk, cold brew, cocoa powder, sugar, maple syrup, vanilla, salt, and arrowroot starch to blender and blend on high until smooth and creamy.
- Pour mixture into a bowl, cover and refrigerate at least 2 hours.
- Once mixture is cold, pour mixture into an ice cream maker and churn according to manufacturer's instructions.
- Stir in 3 ounces chopped chocolate. Scoop the ice cream into a freezer safe container and top with remaining chocolate. Keep in freezer until ready to serve.