Vegan Mocha Ice cream Recipe
Recipe Type: Dessert
Ingredients
- 1 heaping cup (150g) whole raw cashews
- 1 1/2 cups canned "lite" coconut milk or cashew milk, NO other milks
- 1/4 cup + 2 tablespoons cocoa powder
- 1/2 cup + 2 tablespoons organic coconut palm sugar (gives a richer flavor than regular sugar)
- 2 tablespoons raw agave (helps with the texture by preventing ice crystals)
- 1 teaspoon vanilla extract
- 2 teaspoons fine ground instant espresso (adjust to your preference depending on how strong you want it, or omit for a chocolate flavor)
- 1/8 teaspoon fine sea salt
Directions:
- Add all of the ingredients to a power blender, such as a Vitamix, and blend for a couple of minutes on the highest setting until completely creamy and smooth. If you do not have a power blender, soak the cashews for 5-6 hours (the longer you soak, the creamier your ice cream) first in a bowl covered with room temperature water. Drain and rinse them and pat them dry. Add to your blender with the remaining ingredients.
- After you have gotten it completely smooth, taste and add any more espresso if desired.
- Pour the mixture into your ice cream maker and churn until firm and a soft serve consistency forms. Place in the freezer in an airtight container for a couple of hours to harden before eating. If it completely freezes overnight, just remove it a few minutes before serving.
){kind=link}