Ice cream or chocolate for dessert? These fudgey wholefood vegan ice creams celebrate the joy of both, and they're seriously so easy to make with the added goodness of our Miracle Collagen and Beauty Renewal. Save the recipe, you won't regret it.
(Optional - but we say huge yes):
200g dark chocolate of choice
1 tbsp coconut oil
Follow these easy steps:
1. Soak cashews for 4 hours in cold water or 1 hour in hot water. Drain and add to a high-speed blender along with the remaining ingredients (NOT the chocolate or coconut oil), and only 1 Tbsp of maple syrup. Blend on high for 1 minute or until completely smooth. Taste, adding more maple syrup if desired.
2. Pour between 6 large ice cream molds or 12 mini ones. Set in the freezer for 3+ hours.
3. To make the optional chocolate coating melt the chocolate and coconut oil (in the microwave or double boiler style). Transfer to a mug or tall glass or jug. Remove ice creams from freezer and dip each one into the chocolate, placing on a lined tray to set.
4. To serve, allow 5-10 mins to defrost before eating. Store excess ice creams in an airtight container or bag in the freezer.
Recipe by the beautiful @panaceas_pantry.