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Ingredients 0/7
Why This Recipe Works
This dessert is rich and creamy without any dairy, making it perfect for vegans and those with lactose intolerance. The chocolate flavor is deep and satisfying, and it’s made with wholesome ingredients that you can feel good about. It’s a refreshing treat that’s easy to customize with your favorite add-ins.
Tips For Perfect Results
- Use full-fat coconut milk for the creamiest texture.
- Chill the mixture thoroughly before churning to speed up freezing.
- Add a pinch of salt to enhance the chocolate flavor.
- Chill the mixture thoroughly before churning to speed up freezing.
- Add a pinch of salt to enhance the chocolate flavor.
Directions
Soak the cashews in water for anywhere between 1 to 3 hours, then drain them well. In a blender, toss in the soaked cashews along with the banana, ice cubes, tofu, cacao powder, dates, vanilla extract, and a teaspoon of soy milk. Blend everything until it’s nice and smooth. If the mixture feels too thick to blend properly, add a little more soy milk, but just enough to keep it creamy without thinning it out too much. Once it’s all blended to your liking, pour it into a bowl and enjoy!
How To Serve This Dish
Serve this ice cream with fresh berries or sliced bananas for a fruity contrast. You can also drizzle vegan chocolate syrup or sprinkle chopped nuts on top for extra texture. It pairs well with warm desserts like brownies or apple crisps.
Storage Instructions
Store the ice cream in an airtight container to prevent freezer burn. Press a piece of parchment paper on the surface before sealing to keep it smooth. For best texture, let it sit at room temperature for a few minutes before scooping.
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