Vegan Chocolate ‘Ice Cream’

This dark chocolate 'ice cream' is so good you won’t know its vegan. A high-speed blender helps breaks down the cashews to form a ‘creamy’ base.

By Georgie D'Arcy ColesPublished: 04 October 2021

Cooking notes: plus overnight soaking and freezing

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Ingredients

1. Step 1Drain the cashews. Put into a high-speed blender with 250ml water and whizz until smooth. Add the vegan condensed milk and cocoa powder and whizz again.
2. Step 2Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Leave to cool and then whizz or mix into the cashew mixture. Pour into a 1.2 litre freezer-proof container, cover and freeze until solid.
3. Step 3Allow to soften at room temperature until you can spoon it into a blender or food processor. Whizz until smooth, then return to the container and freeze again until solid.
4. Step 4To serve, allow to soften at room temperature for 20-30min, then serve in scoops.