Chocolate Cashew Milk Ice Cream

February 2024

December 2023

Since raw cashews contain some antinutrients that make them hard to digest, I started by soaking my cashews. Cover your 2 cups of cashews with filtered water, then add 1/2 tablespoon of salt. Don't soak your cashews for more than six hours, as they can become slimy. I soaked mine for about three hours.
Once your cashews are done soaking, drain them and rinse well.
Add your cashews to your blender, then add two cups of water. Blend until your cashews become cashew milk. In my high-powered blender, this only took a minute or two.
Add the honey, cocoa powder, vanilla extract and salt to your blender and blend to combine.
Pour mixture into your ice cream maker. Process until the ice cream reaches your desired consistency. Serve ice cream immediately, or move to the freezer for a few hours to firm up.
Store leftover ice cream in the freezer, ideally in a shallow container to simplify future defrosting.

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