This post was inspired by this week’s London weather forecast. It’s supposed to reach 26˚C on Thursday and oh boy, am I ready!
26˚C, that’s officially ice cream weather. And if we’re being honest, it’s warmer than most English summer days.
To celebrate the sudden heat wave I’ve decided to come up with the most luxurious, indulgent ice cream recipe for you guys: rich and creamy dark chocolate ice cream made from coconut milk and cashews, a hint of vanilla, loaded with dark chocolate chips and a generous sprinkle of sea salt flakes.
It truly is a creamy, smooth dream of an ice cream! The sea salt complements the dark chocolate rather beautifully and really brings out the flavours.
And best of all, you don’t need an ice cream maker to whip up this beast! A good old freezer, a square cake dish and a spoon for stirring will work just fine.
- 150 g cashews
- 400 ml full fat canned coconut milk
- 20 g coconut oil, melted
- 50 g cocoa powder
- 5-6 Tbsp maple syrup or liquid sweetener of choice
- ½ tsp vanilla extract
- 80 g dark chocolate, chopped
- ½ tsp sea salt flakes or coarse sea salt
- Soak the cashews in hot water for 15 minutes until they have softened then drain the water.
- Place the cashews, coconut milk, coconut oil, cocoa powder, maple syrup and vanilla extract in a blender or food processor and blend until smooth and creamy.
- Pour the ice cream mixture into a small square cake dish or bowl and pop it in the freezer.
- After about 30 minutes take the ice cream out of the freezer, add the chopped chocolate and sea salt flakes and mix everything with a spoon. The ice cream should start setting and have the consistency of chocolate mousse. Pop it back in the fridge.
- After another 30 minutes give the ice cream another good stir, loosening it up and breaking up frozen bits.
- Pop it back in the fridge and freeze for at least 4 hours or overnight. Take it out of the fridge and let it thaw for 15-20 minutes before scooping. Enjoy!