This easy-to-make, dairy-free chocolate ice cream is a delicious treat. Made with full fat coconut cream, almond milk, cashew butter, cocoa powder, maple syrup, vanilla, and a pinch of salt, it's perfect for those looking for a vegan dessert option.
1: Combine all ingredients in a blender and blend until smooth.
2: Pour into an ice cube tray (it should fit into just one; it's ok if very full they'll come out easily).
3: Freeze overnight (at least 8 hours, until firm).
4: Blend ice cubes in a high powered blender with a small splash of almond milk if needed until smooth and creamy.
5: Use tamper if you have a vitamix or stop machine and scrape down the sides until fully blended.
6: Be careful not to blend too long or it will melt.
7: Enjoy as creamy soft serve or transfer to a freezer-safe container and freeze about 4-6 hours covered until firm and scoopable.
8: Let thaw 10-15 minutes at room temp to soften.
