This cashew based chocolate ice cream contains no cream at all and is made from soaked and blended cashews. This means its dairy free and vegan!
I love ice cream, I mean who doesn’t? One of the reasons I absolutely love visiting Italy. I love the milky stuff, but was really interested to hear that there recipes for ice creams existed that didn’t use dairy or soy.
When I read that you could make ice cream from cashew nuts I thought that there was no way this could be true, and absolutely no way that it would taste like ice cream. I like cashew nuts as much as the next person (usually toasted on a salad or stir-fry) but this had to be tasted to be believed.
A few months ago I discovered a brand called Booja-Booja, who not only make the most amazing chocolate truffles they also make a cashew based ice cream. Knowing just how delicious the amazing truffles are I decided to give the ice cream a try too. My taste-buds could hardly believe what had hit them; a smooth tasting creamy chocolatey pot of deliciousness. Now, if they would only divulge the recipe.
I was so desperate to recreate this recipe that last Sunday when I was a bit bored and subsequently entertaining myself by faffing around on the internet I found myself whipping out my credit card to buy a Kenwood Ice cream maker from Amazon. It arrived in the post by Thursday and a few google searches later I had found myself many recipes to pick from. None of them looked quite right so a few substitutes here and there and my very own Gelateria was born.
Notes on ingredients/method
- Last week I discovered a new brand of coconut milk which is sold in large cartons – Kara Coconut Milk . I used this in the recipe but I’m sure normal coconut milk would work too, but perhaps be richer tasting? Kara is thinned down with water, and has added calcium so it’s more like the consistency of dairy milk you would use in tea or cereal. It doesn’t have a strong coconut taste.
- My ice cream maker is one of those that you put the bowl in the freezer overnight and then it churns in 30-40 minutes outside of the freezer. The bowl only just fits in my freezer which was a bit hairy!
- If you don’t have an ice cream maker then there is another method of putting the mixture in the freezer in a tub and taking it out every few hours to continuously break-up the mixture.
Here is my recipe for cashew based chocolate ice cream
- ½ cup organic cashew nuts
- ½ cup filtered water
- ½ cup Kara coconut milk from a carton (same consistency as cows milk)
- 2 tablespoons honey
- 1 tablespoon of cacao or cocoa powder
- Soak the cashews overnight in water.
- Drain and rinse the cashews well and blend the cashews with the water, until the mixture is smooth.
- Blend in the coconut milk, and once incorporated blend in the honey and cacao powder
- Pour into ice cream maker and follow instructions. Once ice cream is churned transfer into tupperware to store in the freezer
- Remove from freezer around 30 minutes before serving, so it should be fairly soft scoop.