Vegan Chocolate Protein Ice Cream
This Vegan Chocolate Protein Ice Cream recipe is the ultimate healthy treat. It's made with wholesome and simple ingredients, tastes amazing, and is packed full of protein! This recipe is vegan, oil-free, gluten-free, and refined sugar-free!
Equipment
- 1 ice cream container
Ingredients
- ½ cup raw cashews
- ½ cup medjool dates
- 1 can lite coconut milk
- 3 scoops PlantFusion Inspire for Women "NATURALVEGAN" for 25% off
- 1 ½ cups water
- 1 tablespoon tapioca syrup optional
- 1 teaspoon vanilla extract
Instructions
- Begin by combining the Medjool dates and raw cashews together in a bowl with 1 ½ cups of filtered water. Place in the fridge to soak for at least 4 hours, overnight is best. Ensure that your ice cream bowl is in the freezer at this point (if using).
- Once the cashews and dates are soft, add them along with the water to a high-speed blender. Add the remaining ingredients to the blender and blend on high until silky smooth.
- Pour the mixture into the ice cream machine and churn for 25-30 minutes (churning time may vary by machine0. If using a ninja creami, add the mixture to the cup and freeze overnight. The next day run the machine adding unsweetened almond milk as needed to blend. If you plan to make this healthy ice cream recipe using a blender, pour the base into ice cream molds, freeze overnight, then add to the blender with unsweetened almond milk and blend until a creamy texture has been achieved.
- You can either enjoy the protein ice cream immediately with a soft serve consistency or add it to an ice cream container and freeze it again. Scoop with an ice cream scoop and enjoy!
Tried this recipe?Let us know how it was!