Chocolate Ice Cream

Creamy vegan chocolate ice cream made by blending soaked cashews with thick coconut milk, jaggery, and cacao, then freezing until firm. Top with roasted chopped nuts.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Soak the cashews in enough water for 6 hours. Drain and discard the soaking water.

Step 2

If making fresh coconut milk, blend about freshly grated coconut with about 2/3 cup water until smooth. Strain through a fine sieve or muslin cloth and collect the thick coconut milk.

Step 3

Add the soaked cashews, thick coconut milk, jaggery powder, cacao powder, vanilla powder, and rock salt to a blender.

Step 4

Blend for 2 to 3 minutes until the mixture becomes completely smooth and creamy. Stop once or twice to scrape down the sides of the blender if needed.

Step 5

Taste the mixture. Add a little more jaggery if you prefer it sweeter and blend again.

Step 6

Pour the mixture into a freezer-safe glass or stainless steel container. Cover with a lid or cling wrap.

Step 7

Freeze for about 6 hours or until firm.

Step 8

Before serving, keep the ice cream at room temperature for about 10 minutes so it softens slightly and is easy to scoop.

Step 9

Scoop into bowls, sprinkle the roasted chopped nuts on top, and serve immediately.