Dairy Free Chocolate Chip Ice Cream

Printable Version
Serves: Many

16 ounces smooth unsweetened Cashew Butter
2 cups unsweetened Cashew Milk
1/2 cup Medjool Dates
1 teaspoon Vanilla Extract
1 cup dark Chocolate Chips
Pinch of salt

Equipment Needed
Ice cream maker
Measuring cups
Measuring spoons
Freezer-safe container
Wax paper, parchment paper, or plastic wrap

If your ice cream machine has a bowl that needs to be frozen before churning, put it in the freezer the night before you plan to make ice cream.

Soak the dates in a bowl of hot water for 15 minutes. Drain the soaking water.

Add all ingredients except the chocolate chips into a blender and blend the ingredients until smooth. (approx. 3 minutes) While the ingredients are blending, assemble your ice cream maker.

Immediately transfer the ice cream base to the ice cream maker bowl and start the machine. Churn until the base has thickened to the consistency of soft-serve ice cream (approx. 20 minutes).

Remove the bowl from the machine and add your dark chocolate chips directly into the ice cream maker bowl. Stir the chocolate chips into the ice cream until well distributed.

Transfer the ice cream to a freezer-safe container. Press a piece of wax paper, parchment paper, or plastic wrap against the surface of the ice cream to prevent ice crystals. Place the ice cream into the freezer and freeze until hardened (approx. 4 hours). Enjoy!

NOTES: The ice cream will keep in the freezer for about 2 weeks before becoming icy.

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