Ah, ice cream… A congenital weakness in my family. At least with this recipe I don’t feel so bad about indulging.
Still, moderation is an issue. It is not unusual for a guest to be astonished at the rather large quantity served up chez moi. 5 scoops anyone?
Or for me to disappointed at a host’s meager offering. How to hide one’s disappointment? Or does one just reveal one’s gluttony, and splutter “One scoop!”, eyes popping out of head, “Surely you’re joking!”
It’s a toughie. With a good friend I would definitely dare for the latter and get in the goodies.
This vegan chocolate ice cream recipe uses cashew cream instead of dairy. It provides a nice creamy unctuousness that many vegan ice creams lack, but has a neutral taste that lets the flavour of your chosen ingredients shine through.
So go ahead and indulge. Nice big bowl…
- 2 1/2 cups / 625 ml water
- 1 cup / 100g sugar
- 3/4 cup / 75g cocoa powder
- pinch of salt
- 4 oz / 100g dark chocolate, chopped
- 1/2 cup / 120g cashew nut butter
- 1 teaspoon vanilla extract
- In a large saucepan whisk together 1 1/2 cups / 375 ml of the water with the sugar, cocoa powder and salt. Bring to a boil, whisking frequently. Allow to boil for 45 seconds, whisking all the time.
- Remove from the heat and stir in the chocolate until it’s melted.
- Put the cashew butter in a jug with the remaining 1 cup water and the vanilla extract and mix till it forms a smooth liquid using a hand blender. Alternatively use a regular blender. Add this to the chocolate mixture and blend the whole lot for 20 seconds or so until it’s well combined.
- Chill the mixture thoroughly and then freeze it in your ice cream maker.
- Eat it as is as a soft ice cream, or freeze up for a few hours for a firmer scoop.
Start this recipe early in the day to allow for cooling and freezing time, or make the mixture and chill overnight before freezing for a few hours the next day.