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Chocolate Ice Cream with Berries and Almond Butter (vegan)

Total time: 15 minutes making the ice cream, 5 hours freezing

Serves: 2 -3

Ingredients:
Ice cream:
1 cup cashews (soak 4 hours if you want a softer ice cream or have a weaker blender)
2/3 cup water
1 teaspoon cacao powder
4 tablespoons of raw honey or maple syrup
Toppings:
2 tablespoons almond butter
2 tablespoons raspberries
2 tablespoons blueberries

Action:
1. In a food processor blend all ingredients until the mixture is as creamy and frothy as you can make it. 
2. Pour the mixture into a container or ice cream maker. Then allow the ice cream to set in the freezer for 5 hours or overnight. 
3. When frozen, serve into bowls and add a tablespoon of each; almond butter, raspberries and blueberries into each bowl. 

Tips:
1. Try freezing the berries! 
2. A powerful blender like the VITAMIX will make a better smoother ice cream!

Benefits:
+ Vegan (use maple syrup)
+ Plant based
+ Dairy free, soy free, gluten free
+ High in protein
+ High in antioxidants 
+ Healthier ice cream!

* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.

This recipe was created by Liana Werner-Gray.

Photo thanks to Rock’n Raw Photos – raw and unedited.

This recipe is part of © 2013 The Earth Diet ™  All Rights Reserved

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