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Keto Chocolate Cashew Ice Cream Recipe

Cashew cheese is a staple of a dairy-free Keto diet and one of the best things about cashew cheese is that you can easily make a big batch of cashew cheese on the weekend and have plenty extra to use all week long. This quick Keto chocolate cashew ice cream recipe is a great way to use up any extra cashew cheese you might have, but it’s so good that we bet you’ll want to make a new batch of cashew cheese just to make more ice cream! This recipe couldn’t be simpler to put together. Simply mix your cashew cheese and melted chocolate, add sweetener to taste and enjoy. So skip the ice cream aisle, this sugar-free ice cream is easy enough to make on a weeknight!

Making Cashew Cheese for Ice Cream

• Don’t skimp on soaking time – Creamy cashew cheese is always the goal but when it comes to ice cream, no one wants lumps of unblended cashews breaking up the creamy texture. Soaking for a full 24 hours will give you the creamiest results but make sure you soak them overnight at a minimum.
• Keep it plain and simple – I often add herbs and spices to my cashew cheese while I’m making it. However, if you think you might want to make ice cream, it’s best to leave it as is. This gives you maximum flexibility for sweet and savory applications.
• Blenders are your friends – According to the queen of vegan cheesemaking, Miyoko Schinner, a high-powered blender gives the smoothest results. However, if you don’t own a high-powered blender, a food processor is better than a blender that doesn’t get the job done. High power is the name of the game here, whether it’s a blender or a food processor.

One Recipe, Infinite Variations

This recipe is so simple and satisfying, it’s hard to imagine anything to improve on. However, if your family is anything like mine, a little innovation every now and then is welcome. Read on for some suggestions on additions to this recipe. Just remember to keep the nutritional values in mind with any additions.

• Toasted almonds or cashews
• Toasted coconut
• Frozen raspberries
• Cocoa Nibs
• Stracciatella style – drizzle dark chocolate on top before freezing, stir to break up before serving

If chocolate isn’t your thing, you could even try making a version of this ice cream without it. Just remember that the optimal freezing time may differ from the recipe as written.

More Low-Carb Recipes Featuring Cashew Cheese

• Keto Jalapeno Peppers Stuffed with Cashew Cheese
• Keto Chocolate Cashew Cheese Fat Bomb Balls
• Keto Cashew Cheese Baked Avocado with Lemon Zest

Keto Chocolate Cashew Ice Cream Recipe

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• Author: Louise Hendon
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 6 servings 1x
• Category: Dessert, Snacks
• Cuisine: American

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Description

When it comes to creamy chocolaty flavor, this ice cream delivers!

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Ingredients

• 1 cup (240 ml) Keto cashew cheese
• 1 oz (28 g) 100% dark chocolate, melted
• Erythritol and stevia, to taste

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Instructions

1. Blend well.
2. Pour into a container and freeze.
3. Best enjoyed after 1-2 hours.  If you freeze it for longer, then you’ll need to defrost it.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 4 g

Nutrition

• Calories: 157
• Sugar: 1 g
• Fat: 14 g
• Carbohydrates: 5 g
• Fiber: 1 g
• Protein: 3 g