Rich, creamy Double Chocolate Cashew Ice Cream is studded with chopped cashews and chocolate and because it’s made with Silk Chocolate Cashew milk, it’s dairy free! #ChocolateCashew
Summer is in full swing and around here that means hot weather, enjoying the great outdoors and of course ice cream. What better way to cool off on a hot summer day than enjoying a scoop of rich chocolate ice cream. How about a chocolate ice cream that is irresistibly rich, loaded with chocolate and cashew bits and dairy free.
This ice cream is made using the new Silk Chocolate Cashew Milk which is irresistibly creamy with 1/3 less sugar and half the calories of lowfat chocolate dairy milk. It tastes great right out of the carton, but is even better in this delicious dairy free ice cream. I’m all about the chocolate so obviously I am on team chocolate, but did you know Silk Cashew Milk also comes in Vanilla now; which would you choose?
The ice cream base comes together in minutes, as with most ice cream recipes you’re going to need a bit of patience, but trust me it’s worth it when you taste this rich chocolate ice cream. If you are looking for a dairy free or vegan ice cream to indulge your sweet tooth, then look no further.
Kick back, relax and cool off with a scoop of this delicious dairy free ice cream, I hope you’ll enjoy!
Double Chocolate Cashew Ice Cream
Prep
Cook
Total
Yield 1 quart
Ingredients
- 3 c Silk Chocolate Cashew Milk
- 3/4 c sugar
- 1/4 c bitter sweet chocolate, chopped
- 1/4 c cocoa powder
- 1/2 tsp chocolate extract
- 1/4 tsp vanilla extract
- 1/3 cashews, chopped
- 1/4 c bitter sweet chocolate, chopped
Instructions
- In a large saucepan over medium/high heat combine the Silk Chocolate Cashew Milk and sugar, stirring until the sugar disintegrates completely and the mixture is simmering.
- Reduce the heat to medium/low heat and simmer for 4 minutes.
- Remove the pan from the heat and whisk in the chopped chocolate, cocoa powder, chocolate extract and vanilla extract, until smooth.
- Pour the mixture into a large bowl and let cool to room temperature.
- Gently press a layer of plastic wrap onto the surface of the chocolate mixture and refrigerate for 4 hours.
- Pour the chilled mixture into your ice cream machine and freeze for 35-40 minutes.
- Stir in the chopped cashews and chocolate and transfer the mixture to a large loaf pan lined with parchment or use a plastic container.
- Freeze the ice cream for 4-6 hours until firm.
Notes
Recipe adapted from Chocolate Sorbetto in The Ciao Bella Book of Gelato & Sorbetto
Courses ice cream, dessert
Are you dreaming of enjoying a bowl of this Double Chocolate Cashew Ice Cream?
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Plus don’t forget to try this super easy recipe for Cashew Pralines
This conversation is sponsored by Silk. The images, opinions and text are all mine.
This is STUNNING! Dairy-free or not, cashew milk makes fabulous desserts!
Thank you Kristen, I can’t stop eating it!
Oooo, love double chocolate, but double chocolate ice cream? Even better, especially since it’s so hot right now. Love how you’ve used the cashew milk in this… fab! And I totally dig the whole chocolate + nut combo too.
thanks Lisa, the chocolate cashew combo is definitely a winner
I love that you used cashew milk as a base for the ice cream. We’re testing out a dairy free diet for my daughter right now so this is definitely a treat she’ll be thankful for!
Good luck Sharon, I am sure she will love it!
I love chocolate and I love cashews – something tells me I’d love to eat a bucket full of this ice cream.
If only we were neighbors Megan then I would share 🙂
O my Emily – I am so coming over. Because what is more perfect than ice cream in teh summertime. And double chocolate cashew? Girl, that is over the top!
thanks Kristi, I would definitely give you a big bowl if I could!
I am just loving all these ice cream recipes this summer! Last summer, I ate my ice cream from a carton…this summer, my KitchenAid is being put to work! What a great use for cashew milk – love it, Emily!
Thanks Erica I just love making ice cream, but we both know Publix makes some pretty dang good cartons of ice cream!
I was popping around blogs and saw another recipe for ice cream that required an ice cream maker. I absolutely need one now!
Yes! I have a Cuisinart but I’ve also heard good things about the mixer attachment ones!
This is such a great use of cashew milk!! I love this recipe!!
This looks perfect, Emily! I love that you used cashew milk! It’s been so hot lately and all we’ve been craving is ice cream or anything frozen. I’ll take a double scoop 🙂
Thank you Kelly, it was really great