Real-Deal Vegan Chocolate Peanut Butter Ice Cream! No more icy vegan ice cream. Cashews, coconut milk, and cocoa butter are the 3 secret ingredients to the creamiest dairy-free ice cream you'll ever have!
Place the cashews in a bowl. Cover with boiling water and let sit 30 minutes.
In a pot set over medium heat, add the sugar, salt, 1/4 cup water, coconut oil, and melted cocoa butter. Whisk and heat until dissolved, about 3-4 minutes.
Place the soaked cashews in the blender. Add 1/2 cup water and blend until totally smooth. Add the cocoa butter mixture, coconut milk, and peanut butter. Blend until smooth. Pour into a container and chill for 1 hour or up to 3 days.
Pour the ice cream base into the ice cream maker according to the manufacturer's instrctions. Freeze until thick and smooth. Fold in the grated chocolate. Serve like soft-serve or scoop into a container and freeze for about 2 hours for scoops. Ice cream will keep for a week in the freezer. Let sit for 10 minutes before scooping once it's totally frozen. Enjoy!
Notes
Use canned, full-fat coconut milk for this recipe. The kind for the carton won't work.