Chocolate Cashew Vegan Ice Cream

cashew chocolate cocoa coconut oil dessert ice cream sugar vanilla

Rick Martinez

Makes 1 quart

Source

Ingredients

1 vanilla bean, split lengthwise

1 cup raw cashews

4 ounces vegan, soy lecithin-free, dark chocolate, chopped

½ cup plus 2 tablespoons organic or granulated sugar

3 tablespoons unsweetened cocoa powder

½ teaspoon kosher salt

1 cup virgin coconut oil, melted, cooled slightly

An ice cream maker

Method

Place vanilla bean and cashews in a large bowl and add 2 cups boiling water. Cover and let sit at room temperature at least 12 hours (hydrating the cashews thoroughly is key for a silky, smooth ice cream).

Heat chocolate in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until melted. Remove from heat and let sit, stirring occasionally, until cool, 10–15 minutes.

Transfer melted chocolate and cashews and their soaking liquid to a blender. Scrape in seeds from vanilla bean; discard pod. Add sugar, cocoa powder, and salt. Purée until smooth, about 30 seconds. With the motor running on medium speed, slowly stream in oil and purée until thick and creamy.

Immediately process cashew mixture in ice cream maker according to manufacturer’s directions. (Head’s up: this will take longer than a traditional dairy-based custard to reach soft-serve consistency.) Do not chill before processing or oil will harden into tiny bits and texture will be grainy.

Transfer to an airtight container and press plastic wrap directly onto surface. Freeze until firm, at least 4 hours.

Do Ahead: Cashews can be soaked 3 days ahead; cover and chill. Ice cream can be made 1 month ahead; keep frozen.