Vegan Chocolate ‘Ice Cream’

This is so good, you won’t know it’s vegan. A high-speed blender helps break down the cashews to form a ‘creamy’ base.

Originally for Good Housekeeping August 2021, Alex Luck Photography, Food Styling, Me

Hands-on time 15min, plus (overnight) soaking, freezing and cooling. Cooking time about 3min. Makes about 1.2 litres

300g cashews, soaked in water overnight

370g vegan condensed milk, we used Carnation

30g cocoa powder

1tsp vanilla bean paste

150g vegan dark chocolate, chopped, we used Divine

1 Drain the cashews. Put into a high-speed blender with 250ml water and whizz until smooth. Add the vegan condensed milk, cocoa powder and vanilla and whizz again.

2 Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Leave to cool and then whizz or mix into the cashew mixture. Pour into a freezerproof container, cover and freeze until solid.

3 Allow to soften slightly at room temperature until you can spoon it into a blender or food processor. Whizz until smooth, then return to the container and freeze again until solid.

4 Allow to soften at room temperature for 20-30min, then serve in scoops.

PER SCOOP 260cals, 6g protein, 15g fat (4g saturates), 25g carbs (19g total sugars), 2g fibre

TO STORE Freeze for up to 1 month. Complete recipe to serve.