Simple Creamy Coco Choc plant based nicecream. Summer ice-cream cravings are in full swing, so make a batch of healthy chocolicious, creamy vegan ice cream for the whole family to enjoy.
1 Cup Cashew Nuts – soaked overnight - drained
1 Can Coconut Cream
2/3 Cup Raw Cacao Powder
10 Medjool Dates - pitted
1 Teaspoon Pure Vanilla Powder
Pinch Raw Sea Salt
1/4 Teaspoon Guar Gum*
2 1/2 Cups Shelled Hemp Seeds
1 1/2 Cups Water
Blend the Shelled Hemp Seed and water until well combined
Add all other ingredients and blend together until creamy.
Chill in the freezer for an hour or two.
Put in your ice cream maker and follow the directions to ice creamify this deliciousness!
If you do not have an ice cream maker, place mixture in a shallow dish in the freezer for a couple of hours.
Stir every 20 – 40 minutes or when ice crystals start to appear on the side of the mixture. Make sure to scrape the sides and whip it back into a consistent texture.
Continue until it resembles ice cream.
*A plant based thickener derived from guar beans that prevents icicles from forming