When it comes to your healthy diet, ice cream is bad news. The creamy, icy dessert is packed with fat, sugar and calories, not to mention dairy can be difficult on your stomach. The good news? With soaked cashews, you can make a frozen vegan concoction that’s friendlier to your waistline without giving up the sweet taste or luscious texture. Could it get any better? Yes! This delightful creation comes together in a blender, so you don’t even need an ice cream maker. This might be the best news a healthy foodie has heard all week!
Chocolate Peanut Butter Ice Cream
Ingredients
4 cups of raw cashews, soaked for 4 hours
1 cup of maple syrup
½ cup of cacao powder
1/3 cup peanut butter
1 tsp. vanilla extract
Directions
- In a high-speed blender or Vitamix, blend together soaked cashews, maple syrup, cacao and vanilla on high until creamy.
- Into a freezer-safe container, pour a third of the cacao mixture. Swirl a third of the peanut butter into the cacao mixture. Repeat with the remaining cacao mixture and peanut butter.
- Freeze for 10 hours, or until mixture has frozen into ice cream.
If you’re hungry for more, download our sweet and healthy desserts recipe e-book.