Best Vegan Hot Chocolate Ice Cream
This Hot Chocolate Ice Cream recipe is the ultimate combination of rich chocolate and creamy ice cream. It's made with clean and simple ingredients and contains a secret powerful immune-boosting ingredient. This recipe is vegan, oil-free, refined sugar-free, and gluten-free!
Equipment
Ingredients
- 1 cup raw cashews
- 1 cup medjool dates
- ½ cup water reserved from the soaked dates and cashews
- 1 can full-fat coconut milk
- 3 tablespoon Anima Mundi Mushroom Mocha Milk "NATURALVEGAN" for a discount!
- 1 teaspoon vanilla extract
- 1 tablespoon tapioca syrup
- 3 tablespoon cacao powder optional
- crushed candy canes
- vegan whipped topping
Instructions
Prepare the Cashews:
- Soak the raw cashews and Medjool dates together in a large bowl full of water for at least 4 hours or overnight (overnight is best, especially if you are not using a high-speed blender). Drain all but ½ cup of the water out before making the ice cream base.
Make the Base:
- In a high-speed blender, combine the soaked cashews, soaked Medjool dates, coconut milk, vanilla extract, the remaining ½ cup of water, Anima Mundi Mushroom Mocha Milk, tapioca syrup, and cacao powder (if using). Blend until smooth and creamy. There should be no lumps, and it should resemble a melted chocolate milkshake.
Churn the Ice Cream:
- Pour the ice cream base into an ice cream maker and churn according to the manufacturer's instructions (usually 20-30 minutes, depending on the machine).
Optional Additions:
- In the last few minutes of churning, add crushed vegan candy canes for a festive touch.
Freeze:
- Transfer the churned ice cream to a lidded container and freeze for at least 4 hours or until firm. You can also pour the mixture into a loaf pan and cover tightly with foil.
Serve and Enjoy:
- Scoop the vegan hot chocolate ice cream into bowls or cones.
- Optionally, top with vegan whipped cream and crushed candy canes for the perfect finishing touch.
Tried this recipe?Let us know how it was!