Chocolate Cashew Ice Cream


Chocolate Cashew Ice Cream

Prep Time 10 minutes
Servings 4


  • 1 1/2 cups raw cashews soaked for at least one hour in hot water
  • 1 13.5 oz can full-fat coconut milk chilled overnight
  • 1/4 cup honey use less or more depending on desired sweetness
  • 2/3 cup raw cacao powder
  • 1/2 cup cacao nibs.
  • 1 tbsp vodka


  • Drain and rinse the soaked cashews and add to a high-speed blender with the entire contents of one can of coconut milk, honey, vodka and cacao powder.
  • Blend on high until very smooth and creamy. Stir in the chopped chocolate.
  • Pour contents into a freezer safe pan or container and tap several times to release any air bubble. Top with cacao nibs.
  • Lay the container flat and freeze for 6-8 hours, stirring every hour.
  • Once the ice cream is firm and scoop-able, scoop into bowls.
  • Allow ice cream to soften a little prior to serving for the best results.