Chocolate Ice Cream

By Jeff Rogers | March 17, 2010

Raw cashews work as the base of this decadent dairy-free chocolate treat.

Makes one quart

What You Need:

  • 1-3/4 cups raw cashews or cashew pieces
  • 1-3/4 cups purified water
  • 1 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup unsweetened cocoa powder

What You Do:

  1. Combine the cashews, water, maple syrup, and extracts in a blender and process on high for at least one minute or until silky smooth. With the motor running, add the cocoa powder and blend until evenly distributed. Place the blender in the freezer for 40 minutes to 1 hour or in the refrigerator for a minimum of 1 hour or up to overnight.
  2. Once the mixture is well-chilled, pour into an ice cream maker and freeze according to the manufacturer's instructions. Serve immediately or transfer to an airtight container and store in the freezer until ready to serve.
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