Chocolate Cookies n’ Cups Ice Cream
I'm just getting on the homemade ice cream wagon and I don't think I'll be getting off anytime soon! I love how easy this is to make, and how I don't miss dairy AT ALL when I eat it. Cashews are magical.
Servings: 6
Equipment
- immersion blender
- ice cream container or loaf pan
Ingredients
- 2.5 cups raw cashews
- 1/2 cup coconut milk
- 1/3 cup pure maple syrup, Lakanto maple syrup, or raw honey
- 1.5 tsp collagen / gelatin
- 2 oz baking chocolate chopped
- 1/2 cup cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1/2 tsp lemon juice
- 1/2 cup chopped almond butter cups or candy of choice
- 1/2 cup cookie chunks I used my vegan power cookies
Instructions
- Place ice cream container or loaf pan in freezer to chill.
- Place the cashews in a bowl and cover with boiling water for 30 minutes.
- Sprinkle the gelatin over coconut milk in a saucepan and leave for 15 minutes.
- Drain and rinse the cashews and transfer to an immersion blender. Add 1 cup water and the maple syrup. Blend until smooth.
- Transfer to saucepan and set to medium heat, whisking to dissolve the collagen (which should be slightly foamy on top). Once it’s dissolved, add the chopped baking chocolate and stir until just melted. Be very careful not to overheat.
- Transfer back to blender and add cocoa, vanilla, sea salt, and lemon juice. Blend until smooth.
- Pour into chilled containers and chill in freezer for 6 hours.
- Let sit out on counter for 10-15 minutes before eating.
Notes
Notes: will keep well for 3 weeks, covered