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Hold onto your horses, because this recipe is unlike anything I’ve ever shared on my blog before. Introducing… my Dairy-Free Chocolate Fudge Walnut Ice Cream.
You won’t believe how simple and easy this recipe is- no fancy ice cream makers needed! Oh, and did I mention, it’s fully vegan, dairy-free, and refined-sugar free. Don’t let that scare you though, because this ice cream is absolutely delicious, and will change your LIFE.
One fact about me, is that ice cream is one of my favorite foods. I’ve never met an ice cream that I don’t like, and to this day it’s a food that’s really special to me. It’s something that reminds me of fun summer afternoons as a kid, and it’s also something that I love getting to experience with my boys. They love ice cream just as much as I did (and still do), and it’s really magical to witness.
But my relationship with ice cream hasn’t always been ideal. Although I’ve always loved it, there was a point in time where I loved it a little too much. At the height of my Binge Eating Disorder (BED), ice cream was a common trigger for me. It wasn’t uncommon for me to eat an entire pint in one sitting, several times a week.
This was not good, for several reasons. First, it created a relationship where I became dependent on ice cream to help fill a void within me and compensate for what I was feeling, and second, well… ice cream isn’t necessarily healthy. Especially when you’re someone like me who can be sensitive to dairy.
Now that I’ve healed from my BED, my relationship with ice cream is a lot healthier. I generally don’t keep it at home, and save it for the weekends when I can enjoy a special treat with my boys.
But since coming up with my Dairy-Free Chocolate Fudge Walnut Ice Cream, that has changed. I now keep this ice cream stocked in my freezer, and I don’t feel bad about it or have a desire to binge. Why? Because I know that I can eat ice cream in moderation just to enjoy it, not to fill a void, and since it’s dairy-free, it’s easier for me to have on the days where I just want a bite or two and don’t want to deal with an upset tummy.
You may be thinking to yourself, “But ice cream is so hard to make!” and I’m really excited to show you that it’s actually not. This recipe is simple, easy, and only takes a few moments (sans the freezing time). It’s the perfect treat for a summer afternoon, or any time that you want to get your ice cream fix!
What you need to make this vegan chocolate fudge walnut ice cream
All you need to make this chocolate fudge walnut ice cream is eight simple ingredients. The best part is, these are all pantry staples, so you might even have these already on-hand!
- Cashews: Cashews are one of my favorite ingredients to use in dairy-free recipes, because when they’re soaked and blended, they create a nice cashew “cream”. Just make sure that you soak them overnight before processing.
- Coconut Milk: Make sure that you’re using full-fat coconut milk here, to give your ice cream that nice, creamy texture. I don’t recommend substituting this out with other milks, unless you want the texture to not be as creamy.
- Maple Syrup: Maple syrup is what will give this ice cream its sweetness!
- Unsweetened Cocoa Powder: I use unsweetened cocoa powder for the chocolate flavor, and to keep this recipe refined-sugar free.
- Vanilla Extract: Because every dessert is better with a little vanilla extract!
- Salt: Salt is necessary in any good ice cream recipe don’t skip this!
- Chocolate Chips: Chocolate chips add a nice texture to this recipe and some more chocolate-y flavor!
- Walnuts: These are optional, but I highly recommend them. I love walnuts in my ice cream!
How to make this plant-based chocolate fudge walnut ice cream
- Line a loaf pan with parchment paper and set aside.
- In a blender or food processor, add the soaked/drained cashews, coconut milk, maple syrup, cocoa powder, vanilla extract, and salt.
- Blend until smooth and creamy, like a smoothie consistency.
- Pour the mixture into the loaf pan and gently stir in 1/2 cup of the chocolate chips and 1/4 cup of the walnuts.
- Freeze for 4-5 hours.
- Remove from the freezer, sprinkle remaining chocolate chips and chopped walnuts on top.
- Use a cookie scoop and serve in bowls or on a cone, and enjoy!
Storing your healthy chocolate fudge walnut ice cream
Just like regular ice cream, the best way to store this ice cream is to keep it in the freezer. You can scoop it ahead of time, or do what I do and just stick the entire loaf pan into the freezer. When you want to eat it, make sure to take it out of the freezer and let it rest for about two minutes at room temperature, so it softens and is easier to scoop.
Store for up to one week, although I would be highly surprised if it lasts that long. Enjoy!!
And if you are an ice cream lover like me, be sure to check out my Tahini Chocolate Chip Ice Cream Cookie Sandwiches, because just like the OG cookie recipe, the ice cream sammies will change your life!
If you make this recipe, please be sure to leave a comment below! And, since Instagram is my home away from home, tag me in your creations so I can see and repost on my IG stories! xx
Hold onto your horses, because this recipe is unlike anything I've ever shared on my blog before. Introducing... my Dairy-Free Chocolate Fudge Walnut Ice Cream.You won't believe how simple and easy this recipe is- no fancy ice cream makers needed! Oh, and did I mention, it's fully vegan, dairy-free, and refined-sugar free. Don't let that scare you though, because this ice cream is absolutely delicious, and will change your LIFE.
Ingredients
- 1 Cup Raw Cashews soaked at least 2 hours (or if you are short on time, pour boiling water on top and soak for 30 minutes)
- 1 14 oz Can Full-Fat Coconut Milk
- ½ Cup Maple Syrup
- ¼ Cup Unsweetened Cocoa Powder
- 1 Teaspoon Vanilla Extract
- ¼ Teaspoon Salt
- ¾ Cup Chocolate Chips chop 1/2 cup of them and leave 1/4 cup intact
- ½ Cup Raw Walnuts chopped
Instructions
- Line a loaf pan with parchment paper and set aside.
- In a blender or food processor, add the soaked/drained cashews, coconut milk, maple syrup, cocoa powder, vanilla extract, and salt.
- Blend until smooth and creamy, like a smoothie consistency.
- Pour the mixture into the loaf pan and gently stir in 1/2 cup of the chocolate chips and 1/4 cup of the walnuts.
- Freeze for 4-5 hours.
- Remove from the freezer, sprinkle remaining chocolate chips and chopped walnuts on top.
- Use a cookie scoop and serve in bowls or on a cone!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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