Ice Cream Bites
These easy ice cream bites are creamy dairy-free ice cream made out of cashew nuts. In fact, soaked cashews make the most creamy, dairy-free ice cream in a minute that is vegan, gluten-free, and refined sugar-free.
- Prep time
- 10 min
- Cook time
- 2 hr 13 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup Cashew (soaked)
- 1 can Canned Coconut Milk ((13.5oz/400ml) (note1))
- 1/3 cup Maple Syrup
- 2 teaspoons Vanilla Extract
- 1 tablespoon Lemon Juice
- 1/2 cup Dairy-Free Dark Chocolate Chips
- 1 tablespoon Coconut Oil
- 1/4 cup Freeze-Dried Raspberries
Instructions
- 1
Place the raw cashews in a glass bowl, cover with boiled water and place a plate or a lid on top of the bowl. Set aside 30 minutes to soften the nuts. Otherwise, soak with cold water overnight - 24 hours.
- 2
Drain, rinse the nuts, and place in the jug of a high-speed blender, such as a Vitamix.
- 3
Shake the can of coconut cream vigorously and add to the jug with vanilla, maple syrup, and lemon juice.
- 4
Blend on high speed - speed 8 to 10 - for about 15-20 seconds or until smooth, when no bits and pieces of nuts can be seen.
- 5
Place a 12-hole muffin silicone pan onto a board or plate. The plate makes it easier to transfer the mold to the freezer in the next step. Set it aside.
- 6
Pour the batter into the silicone mold up to half their level - don't over-fill or the bites will be too thick and hard to crunch later on.
- 7
Freeze the mold for 2-3 hours or until the bites are hard.
- 8
You can eat them plain now. Push out the ice cream bites from the mold. Keep at room temperature for 5-8 minutes before eating to achieve the best creamy texture.
- 9
Freeze remaining bites in an airtight container for up to 3 months.
- 10
In a microwave-safe bowl, place dark chocolate and coconut oil.
- 11
Microwave until melted - about 1 minute.
- 12
Release the ice cream bites from the mold and, using 2 forks, dip into the melted chocolate, drain for a few seconds above the bowl to remove excess chocolate, then return to a plate covered with lightly oiled parchment paper.
- 13
Sprinkle some freeze-dried raspberries or chopped nuts to decorate.
- 14
Freeze again to harden the chocolate shell.