Vegan Chocolate Ice Cream



  1. Soak cashews in 2 cups hot water for at least an hour (longer is fine).
  2. Blend soaked cashews and water in a high-powered blender until smooth and creamy. Add coconut cream, vanilla and salt to blender.
  3. In a small saucepan, melt coconut sugar and water over medium heat. Once melted, mix in dark chocolate. Stir until all chocolate has melted.
  4. Pour dark chocolate mixture into the blender and blend all ingredients.
  5. Pour mixture into an ice cream maker and churn to desired texture.
  6. Eat immediately, or place in a loaf pan and store in freezer until firm. Enjoy!

Recipe, Reel & Photo from @Bakeit.Paleo
Music credit - Breeze by MBB