Free Shipping over $50. USE CODE : FRSHIP2023 at Checkout


    Your cart is currently empty.

Chocolate Cashew Milk Ice Cream


  • 2 cups raw cashews

  • 2 cups water, plus extra for soaking your cashews

  • 1/3 plus 1/4 cup raw honey

  • 1/2 cup plus 2 tablespoons cocoa powder

  • 4 teaspoons vanilla extract

  • A pinch of salt, plus 1/2 tablespoon for soaking your cashews


  • 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.

Older Post Newer Post

Leave a comment

Please note, comments must be approved before they are published

Translation missing: