Creamy Vegan Chocolate Ice Cream (Edit recipe)

This Creamy Vegan Chocolate Ice Cream only uses 6 ingredients and is so delicious! The perfect summer treat that is dairy free and naturally sweetened.

1 hour and 15 minutes

4 hours (freeze time)

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	205
Fat:	5 g
Carbohydrates:	36 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	76 mg
Fiber:	8 g
Sugars:	18 g
Calculated for total recipe.

by Real Food with Jessica

View original recipe

Serves: 6-8

Ingredients

15.8 oz Canned Great Northern Beans, with liquid
.5 cup Pure Maple Syrup
1.25 cups Almond Milk, or milk of choice
.5 cup Raw Cacao Powder
1 tsp Vanilla Extract
2 Tbsp Cashew Butter

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Before you begin, make sure ice cream bowl has been freezing for at least 24 hours.
Place the beans with liquid in a blender and blend until smooth. Add in the maple syrup, milk, cacao powder, vanilla and cashew butter. Blend again until well combined and smooth. Pour into a bowl, cover and place in the fridge for at least an hour to chill.
Pour the cooled mixture in your ice cream maker and follow manufactures direction on churning. Mine took 10 minutes to churn.
While ice cream is churning, prepare a loaf pan. Line it with parchment paper and cut away any excess that hangs too far over. Scoop ice cream into pan and spread evenly. Place in the freezer for 4 hours to harden or eat right away for soft serve consistency.
Let sit at room temperature for 10-15 minutes to soften a little before scooping.