Chocolate Cashew Milk Ice Cream (Dairy-free, GAPS, Paleo)

Chocolate Cashew Milk Ice Cream #Dairy_free #GAPS #Paleo


  • 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

How To Make

  • 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.

Recipe adapted from wholenaturallife

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