Dive into the world of homemade ice cream with this easy, no-churn recipe for chocolate vegan ice creams that promises creamy, dairy-free deliciousness with just a handful of ingredients. Perfect for those seeking a healthier alternative without compromising on taste, this recipe is a hit for all ages, making it a family-friendly option for any day of the week. With an optional chocolate coating for an extra layer of indulgence, these ice creams are a testament to how simple ingredients can yield extraordinary results.
Why You’ll Love These Ice Creams
- Healthy Indulgence: Made with raw cashews and coconut cream, these ice creams are a guilt-free treat packed with natural goodness.
- Simple Preparation: No ice cream maker? No problem. This one-bowl, no-churn recipe is as straightforward as it gets.
- Customizable: Whether you opt for the luxurious chocolate coating or enjoy them as is, these ice creams can be tailored to your liking.
Perfect for Every Occasion
These chocolate vegan ice creams are a versatile treat ideal for cooling down on hot summer days, celebrating special occasions, or simply as a delightful dessert after a family dinner. Their simplicity and healthful profile also make them a great option for birthday parties, BBQs, or any gathering where you’d like to offer a dessert that everyone can enjoy.
Tips for a Perfect Chocolate Coating
- Double the Delight: For those who love a bit of crunch, adding buckwheat groats to the chocolate coating provides a satisfying texture.
- Smooth Finish: Ensure the chocolate is melted to a runny consistency for a smooth, even coating that envelops the ice creams beautifully.
- Quick Work: Work swiftly when coating the ice creams to prevent them from melting, and to ensure the chocolate sets properly.
Ingredients:
- 1/2 cup raw cashews
- 200g coconut cream
- 2 tsp pure vanilla extract
- 1/3 cup cacao or cocoa powder
- 3 Tbsp pure maple syrup
- 1/8 tsp salt
Optional Chocolate Coating:
- 150g dark chocolate
- 1 Tbsp coconut cream
- 1 Tbsp buckwheat groats (optional)
Instructions:
- Soak cashews in water for 4 hours, then drain and rinse. For a quick method, boil with water for 5 minutes and drain.
- Prepare your ice cream moulds or dixie cups, and have popsicle sticks at the ready. This recipe yields 4 large or 8 mini ice creams.
- Blend drained cashews with coconut cream, vanilla extract, cacao powder, maple syrup, and salt until smooth. Fill moulds, insert sticks, and freeze for at least 4 hours.
- For the chocolate coating, melt dark chocolate and coconut cream using a double boiler method. Stir in buckwheat groats if using. Coat each frozen ice cream and set on a lined tray in the fridge for 10 minutes.
Storage:
Place individually in ziplock bags or an airtight container. To serve, allow the ice creams to soften for 5-10 minutes at room temperature for a creamy texture.
Indulge in these homemade chocolate vegan ice creams for a treat that’s as nourishing as it is delightful. Perfect for any day, any season, they’re a testament to the joy of simple, healthy ingredients transformed into something truly special. Enjoy the creamy, fudgy texture and rich chocolate flavor that make these ice creams a guaranteed crowd-pleaser.
