Raw Vegan Chocolate Chip Ice Cream

By Chef: Iselin Støylen
Posted: August 18, 2016


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For those days when you need a little EXTRA chocolate in your life, this raw vegan chocolate chip ice cream will hit the spot. Made with a base of cashews, young coconut meat, and raw chocolate, you’ll also be gifting your body with healthy fats and antioxidants while your taste buds bliss out. Enjoy!


  • 2 cups fresh young coconut meat (or 1.5 cups cashews, soaked)
  • 2 cups raw cashews, soaked for 4-8 hours
  • 1 cup water
  • 1/3 cup maple syrup/agave/coconut sugar or nectar
  • 4 pitted medjool dates, soaked for at least 30 minutes
  • 1 tsp vanilla powder
  • 1/3 cup (raw) vegan chocolate chips (or substitute with cacao nibs, coconut flakes or chopped nuts for an oil-free version)


  1. Place all the ingredients, except for chocolate chips) in a high speed blender. Blend until you get a thick and super smooth batter.
  2. Pour the batter into a lined tin or bowl. Stir in the chocolate chips by hand.
  3. Freeze the ice cream for at least 6 hours.
  4. The ice cream should be defrosted for 15-30 minutes prior serving, and will keep for at least a month or two in the freezer.