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Vegan Chocolate Ice Cream

If you’re craving a creamy chocolate ice cream to satisfy your sweet tooth, enjoy this one that won’t have you missing dairy or sugar!

Yield:

10 servings (1275 g)

Difficulty:

Intermediate

Total Time:

17 Minutes

Size:

2.0 Litre Container

scoops of chocolate vegan ice cream made in the Vitamix blender placed in a clear glass sundae glass.

INGREDIENTS

3¼ cup (780 ml) cashew milk
2 (230 g) sweet potatos, baked, peeled
1 (120 g) ripe banana, peeled
⅓ cup (33 g) raw cashews
6 (80 g) medjool dates, pitted
½ cup (40 g) 100% unsweetened cocoa powder
1 teaspoon vanilla extract, optional

DIRECTIONS

Chef's Notes

Standard ice cube trays hold about 1 oz. (2 tbsp.) of liquid per cube, so you will likely need to fill 1 1/2 trays and freeze them. If you have any remaining liquid left over after measuring and freezing, use it as a sauce to pour over scooped ice cream! Silicon ice cube moulds work best. To bake the sweet potatoes, wash thoroughly and place directly on an oven rack, baking at 350°F (175°C) for 30 minutes or until tender. Do not boil or steam them as the excess moisture will change the quality of the blend. Be careful not to use a banana that is too ripe, or its flavour will overpower the ice cream.

Nutrition Information

Serving Size 1 serving (127 g)
Amount Per Servings
Calories 100
Total Fat 3 g
Saturated Fat .5 g
Sodium 40 mg
Total Carbohydrate 19 g
Dietary Fibre 3 g
Sugars 10 g
Protein 3 g

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