Creamy, chocolaty, and Satisfying, this Vegan Chocolate Ice Cream is full of the bitter-sweet cacao flavor and richness. If you are a chocolate lover as I am, then don't miss out on this beautiful dairy-free summer heaven dessert!
If you are going to use an ice cream machine, put the ice cream machine canister (bowl) in the freezer for 12-16 hours before making the ice cream.
Drain out the water from the cashews and give them a rinse.
In a blender, add the cashews, water, cacao powder, tofu, and salt. Blend until smooth.
In a small pot, add the coconut milk, sugar, vanilla extract, and arrowroot starch. Mix together. Heat the mixture over medium heat, stirring occasionally. Once boil, remove the mixture from the heat.
Add the mixture to the cashew mixture in the blender and blend to combine.
Remove the ice cream bowl from the freezer. Set up the ice cream machine (I use this one) and pour the mixture into the ice cream bowl to churn. If you don't use an ice cream machine, you can churn it manually by following the steps stated in the post above.
It usually takes about 10-20 minutes to let the ice cream machine do the work. You will know the ice cream is done by hearing the different sound from the machine. Once the machine finishes its job, you can enjoy the ice cream right away. Or transfer the mixture to a freezer-safe container and place it into the freezer for 1-2 hours to firm up more.