Vegan Very Chocolate Ice Cream

Vegan Very Chocolate Ice Cream

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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…


Vegan Very Chocolate Ice Cream - The Inspiration Cloud

Vegan Very Chocolate Ice Cream

  • Author: Janine
  • Yield: Makes about 1 litre


  • 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


  1. 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.
  2. Remove from the heat and stir in the chocolate until it’s melted.
  3. 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.
  4. Chill the mixture thoroughly and then freeze it in your ice cream maker.
  5. 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.

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