Vegan Chocolate Cold Brew Ice Cream
The creamiest, richest, most delicious Vegan Chocolate Cold Brew Ice Cream ever! It’s silky smooth, studded with dark chocolate and 100% dairy free.
Ingredients
- 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
Instructions
- 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.
Notes
*Arrowroot starch is optional, but I find that it prevents ice crystals from forming on the ice cream.
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