1 cup cashews soaked overnight
1/2 cup Vanilla and Chia Coconut Yoghurt
400ml coconut milk/cream
1/2 cup dates soaked
2-3 tbs coconut sugar (depending on how sweet you like it)
1 tsp flakey sea salt
60g vegan chocolate (chopped)
Melted vegan dark chocolate
if you’re using an ice cream maker, put the bowl into the freezer the night before or as per the manufacturer’s instructions.
To make the ice cream add all of the ingredients (except the chocolate) to a high-speed blender or food processor and blend until nice and smooth.
Once smooth, pour into the ice cream maker and allow to churn for 30-40 minutes until it resembles a soft-serve consistency.
Then pour the ice cream into a lined brownie tin and stir through the chopped chocolate. Pop into the freezer and allow to set overnight. Make sure you take the ice cream out 15 minutes or so before you’re ready to serve to it can soften slightly.
We also drizzled over some melted dark chocolate before serving.
* if you’re not using an ice cream maker simply skip the churning step and add to the lined brownie tin. The consistency won’t be as smooth and creamy but It is still delicious.