Vegan chocolate ice cream
This cashew based vegan chocolate ice cream recipe results in a hyper rich treat for all chocolate lovers out there. The recipe doesn't make a huge quantity, so you may wish you double it if you're serving more than 2 people
Servings: 500 millilitres
Ingredients
- 350 millilitres water
- 150 grams cashews very heaped 1 cup
- 25 grams cocoa powder ¼ cup
- 100 grams sugar
- 14 grams liquid glucose 2 teaspoons
- 1 teaspoon vanilla extract
Instructions
- Blend around 300 millilitres of the water, cashews, and cocoa powder in a high powered (preferably vortex style) blender until smooth and lump free. If your blender isn't very powerful, you may find it helpful to soak the cashews for a few hours first.
- Tip the contents of the blender into a saucepan. Add the remaining water to the blender jug and give it a swish around to release the rest of the mix, which you'll also add to the saucepan. Add the sugar.
- Turn the heat to medium and stir constantly with a silicone spatula. The mixture will thicken considerably after a few minutes, at which point turn the heat off, add the glucose syrup and vanilla, cover, and leave to cool. Don't worry if it's lumpy.
- Once the mixture is no longer piping hot, transfer to the fridge, covered. Leave for several hours or overnight until completely chilled.
- Churn per your ice cream maker's instructions.