If you are looking for rich creamy ice cream that’s chocolaty, this is it. I really enjoyed rich ice cream before going raw and this does not disappoint. Add more chocolate if you are a chocoholic, as this recipe is more subtle. Taste before you freeze. Soft and creamy. Not icy at all.
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Ingredients

2 cups raw cashews
1½ cups Water
2 tablespoons raw chocolate powder
8 Medjool dates
1 tablespoon maple syrup or agave nectar
1 tablespoon coconut oil
1 tablespoon cacao butter (melted)

Recipe Directions

1. Blend the cashews with the water to create cashew cream. You may need to add more water, so add small amounts at a time if you do.

2. Shave off pieces of cacao butter into a bowl. Place the bowl on top of a pan of really hot water. Be patient, it will melt. Increase water temperature to really get it going.

3. Add coconut oil to the cacao butter bowl to melt it as well.

4. Add in all remaining ingredients and blend well. I really like to blend mine for a while to get it super smooth.

5. Pour into a freezable container with a lid and freeze. I left mine in overnight.

6. Scoop into a bowl. Top with fresh fruit or nuts. I enjoyed mine as is.

Avocado_love's Thoughts

By avocado_love

If you are looking for rich creamy ice cream that’s chocolaty, this is it.

I really enjoyed rich ice cream before going raw and this does not disappoint.

Add more chocolate if you are a chocoholic, as this recipe is more subtle.

Taste before you freeze. Soft and creamy. Not icy at all.

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Comments

Top voted

avocado_love

Jul 03, 2010

11 votes
+
Vote up!
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Vote down!

You could double the coconut oil, but you won't get the richness and depth in the chocolate. The cocoa butter adds fat (ie creaminess) but also chocolate flavor, I personally think it's a must have in all raw chocolate desserts. If you add raw carob reduce the dates or other sugars, or add slowly since carob has a sweetness to it. AndI wouldn't recommend cocoa powder, but that's personal preference.

avocado_love

Jul 03, 2010

8 votes
+
Vote up!
-
Vote down!

You could double the coconut oil, but you won't get the richness and depth in the chocolate. The cocoa butter adds fat (ie creaminess) but also chocolate flavor, I personally think it's a must have in all raw chocolate desserts. If you add raw carob reduce the dates or other sugars, or add slowly since carob has a sweetness to it. AndI wouldn't recommend cocoa powder, but that's personal preference.

All

avocado_love

Jul 03, 2010

8 votes
+
Vote up!
-
Vote down!

You could double the coconut oil, but you won't get the richness and depth in the chocolate. The cocoa butter adds fat (ie creaminess) but also chocolate flavor, I personally think it's a must have in all raw chocolate desserts. If you add raw carob reduce the dates or other sugars, or add slowly since carob has a sweetness to it. AndI wouldn't recommend cocoa powder, but that's personal preference.

Top Voted

avocado_love

Jul 03, 2010

11 votes
+
Vote up!
-
Vote down!

You could double the coconut oil, but you won't get the richness and depth in the chocolate. The cocoa butter adds fat (ie creaminess) but also chocolate flavor, I personally think it's a must have in all raw chocolate desserts. If you add raw carob reduce the dates or other sugars, or add slowly since carob has a sweetness to it. AndI wouldn't recommend cocoa powder, but that's personal preference.

Top Voted

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