Submitted by: Helen Bagge
Prep Time: 1 Hour
Cook Time: 0 Seconds
Servings: 4
A tasty alternative to store-bought ice cream... chocolate-y, creamy, vegetarian ice cream!
2 1/2 c. coconut water
1 c. cashews
3/4 c. date
1/2 c. cacao powder
Combine coconut water and cashews in a blender. Blend on high until silky smooth, at least 1 minute. Add dates and continue blending until smooth. With the motor running, add cacao powder and blend until evenly distributed. Put the mixture into a bowl and place in freezer for 40 minutes to 1 hour or in the fridge for at least 1 hour or or until well chilled. Pour mixture into ice cream maker and follow manufacturer's instructions.
If you don't eat it all right away, you can freeze it, but you will probably have to let it sit for 15-20 minutes before carving some out with an ice cream scoop.
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