Creamy, rich chocolate chocolate chip blizzards that are vegan, gluten free and require just 7 ingredients. Super thick like the real thing, and customizable with mix-ins! No ice cream maker? No worries – see my tips below on how to do without.
- 1.25 cups raw cashews, soaked overnight then drained (or soaked for at least 6 hours)
- 1 14-ounce can light (or full fat) coconut milk
- 1 teaspoons vanilla extract
- 1/4 cup agave nectar or maple syrup
- 1 to 4 Tablespoons organic cane sugar, or sub sucanat or coconut sugar (depending on preferred sweetness)
- 2/3 cup unsweetened cocoa or cacao powder
- 1/3 cup mini dairy-free bittersweet chocolate chips (such as Enjoy Life)
- 1-2 teaspoon extra fine ground coffee or instant espresso, optional
- The night before, place your ice cream churning bowl in the freezer to properly chill. Also, make sure you soak your cashews overnight OR the next day for at least 6 hours. Be sure to drain before adding to blender.
- Add all ice cream ingredients EXCEPT chocolate chips to blender and blend until creamy and smooth, scraping down sides as needed. Use the “liquify” or “puree” setting if you have it. You want it to be completely creamy and blended.
- I started with 1 Tablespoon of sugar and went up from there. If you like it less sweet and more intensely chocolatey, the agave (or maple syrup) should get you there.
- Chill mixture in the freezer for 1.5-2 hours, or in the fridge overnight. If you don’t have an ice cream maker, see notes.
- Add chilled mixture to ice cream maker and churn according to manufacturer’s instructions – about 45 minutes. It should look like soft serve.
- Once the chocolate ice cream is thick like soft serve, add in the chocolate chips and churn for another 1-2 minutes to incorporate.
- For a true blizzard experience, spoon directly into 4 small serving glasses, top with coconut whipped cream and cocoa powder or chocolate shavings.
- Alternatively, transfer mixture to a freezer safe container, cover and freezer until firm – about 4-6 hours.
Set out for 15-20 minutes before serving to soften. Will keep for up to 1 week, though best when fresh.
If you don’t have an ice cream maker, pour blended batter into an ice cube tray, freeze, and then blend into a thick shake with a little more coconut milk or almond milk.