Tuesday, 21 December 2010

Cocoa Cashew 'Ice Cream'

Here in Denmark we don't get fancy things like Booja Booja 'Ice Cream'. We have to make our own 'ice cream'. Don't be fooled by the simple directions and the whopping 4 ingredients, this is deliciousness personified or something.

Cocoa Cashew 'Ice Cream'
makes 400-450ml

1 cup/150g raw cashews, soaked in water overnight
2 tbsp unsweetened cocoa powder
3 tbsp/60ml agave syrup, or fluid honey (if not vegan)
5 tbsp/100ml water

Drain cashews.
Lightly purée cashews.
Add water.
Purée until almost smooth.
Add agave/honey & cocoa.
Purée until well mixed & as smooth as desired.
Pour into a 500ml sealable container.
Freeze for at least 6 hours.
You may need to let the 'ice cream' soften before serving.


  1. This is a really interesting recipe and sounds tasty! As a chef I'll be rubbing it through a sieve as I suspect it will refine the whole smoothness.

  2. Yum! Almost seems like a cashew version of Nutella except that it's frozen.

  3. oooo....never tasted before...is it good?

  4. Quail, I think you have a point there. It's always a little grainy so I think I might try that next time. Have to be a very fine sieve though.

    CarinE, I certainly think it's good :)

  5. perfect spring and summer treat