Raw Carob or Cocoa Ice Cream
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Raw Carob or Cocoa Ice Cream

Submitted by: Helen Bagge

Prep Time: 0 Seconds

Cook Time: 0 Seconds

Servings: 4

Vegetarian, raw, ice cream recipe, chocolatey, and creamy...


  • 2 1/2 c. coconut water
  • 1 c. cashews
  • 3/4 c. date
  • 1/2 c. cacao powder


Combine the coconut water and cashew in a blender. Blend on high until silky smooth, at least 1 minute. Add the dates and continue blending until smooth. With the motor running, add the carob or cocoa 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.

I used unsweetened cocoa powder and I don't know if my cocoa powder was classified as raw or not actually) in case anyone is wondering or can't find the carob powder. Carob is a legume. So, carob powder comes from the carob tree legume. It looks and tastes similar to cocoa, but STILL different. So, don't expect it to be exactly the same if you do try it. It also has a natural sweetness to it where chocolate does not. I also used medjool dates instead of honey dates as I could not find them, and it would probably add unnecessary sugar anyway.

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. In my opinion, the scooping texture in this recipe after frozen is better than other milk-free, gluten-free homemade ice creams I've made in the past.

I count 16 proteins total with the 1 cup cashews for anyone wanting to count even though this is a treat. So, if you cut this recipe into quarters you would be getting 4 proteins in each serving.

This does have a lot of dates. So, you should still consider this a treat!

Oh, and you should be able to find coconut water in a health food store. I'm not sure regular grocers will carry it. It can also be called coconut juice sometimes. It should be translucent. This is not coconut milk or coconut cream, although those could be tasty alternatives. I have not tried those in this recipe though. Okay, I hope that if you try it, you enjoy it. For me, I loved that it was vegetarian, mostly raw, natural source of sugar, creamy, and tasty alternative to unhealthy store-bought ice cream (which I would never eat again due to slight milk allergy, and the milk being pasteurized, and all the terrible sugar, not to mention whatever other unnatural ingredients they add.)