Cashews are an excellent ingredient for homemade ice cream because of their (healthy) fat content, making it easy to prepare ice cream that is vegan, gluten-free and rather indulgent. We added some tasty toppings to the ice cream — if you follow a vegan or gluten-free diet, please choose toppings accordingly.
Note: The nuts must be soaked for at least eight hours before preparation.
Chocolate cookie ice cream
(Photo: Yael Ilan, Style: Daniel Laila)
Ingredients (for 4-6 servings)
- 1 cup raw cashews, soaked in water for at least 8 hours
- 1/4 cup coconut oil
- 4 heaping tablespoons cocoa powder
- 100 grams powdered sugar
- 3/4 cup (180 ml) coconut cream
- 1 cup cookie or brownie pieces, or roasted hazelnuts
- Optional: Chocolate sauce
- 100 grams dark chocolate, broken into pieces
- 1/2 cup (120 ml) coconut cream
Preparation
Drain the soaked cashews and transfer them to the bowl of a food processor. Add the coconut oil and process until smooth and creamy. Add the cocoa powder and powdered sugar and process. Add the coconut cream and process again. Divide the mixture among an ice cube tray or other small containers and freeze for at least six hours.
If desired, prepare the sauce: Place the chocolate and coconut cream in a suitable container and heat gradually in the microwave or over low heat on the stovetop until they can be stirred into a smooth cream. Set aside to cool slightly.
Transfer the frozen cubes of the mixture to the bowl of a food processor. Add the cookies (or other toppings) and process with 2-3 pulses until it reaches an ice cream-like consistency. Serve with the sauce.
How to store: Up to one month in the freezer. It is recommended to process the ice cream again before serving.