This Chocolate Ice cream is amazing! As a kid, my all-time favorite was vanilla with peanut butter swirl. I would purposely let the ice cream get soft and melt so the peanut butter and vanilla would blend together and become a creamy, peanut buttery soup. Ah, memories. I remember, when I was much younger, sneaking into the kitchen when my parents weren’t looking to eat as much ice cream as I could fit into my mouth before I heard them coming. I did not do this because my parents deprived me of ice cream, I ate my dessert with the family after dinner like a normal kid. The thing was, the serving size just was not enough. I wanted ALL the ice cream. Later in life, I came to learn that sometimes the foods that we are most addicted to are the very foods our systems are intolerant to. More on that later. Giving up ice cream was much harder for me than giving up gluten. Though it was the best thing I could have done for my body.
Lately, my husband and I have been obsessed with this vegan, raw Chocolate Ice Cream (inspired by Lipstick and Berries). This is a quick and easy treat to make whenever you are in the mood for something sweet. Best of all, it is ready to eat in 2 hours. I typically start freezing the mixture as we are just about to sit down for dinner so by the time we are looking for dessert it is ready.
2 c almond milk
1/2 c raw cashews
6 dates, pitted
3 tbsp cocoa powder
1/2 tsp vanilla
Place all ingredients into a high-speed blender. Blend until smooth and transfer to a medium glass dish. Place it in the freezer, uncovered for 1 hour. Stir and return to freezer for another hour. If you like the consistency at this point, by all means enjoy! Otherwise, stick the ice cream back in the freezer for an additional 30 minutes. Scoop out into bowls or mugs and serve.
*It is important you stir the mixture otherwise it becomes icy.