Ingredients
- 1 ripe banana
- 1 cup ice cubes
- 3 ounces extra-firm tofu, pressed to remove water
- ¼ cup raw cashews
- 2 Medjool dates, pitted
- 2 teaspoons vanilla extract
- 1 teaspoon soy milk, or more as needed
What Makes This Recipe So Good
This dessert is rich and creamy without any dairy, making it perfect for anyone following a plant-based diet. It uses natural ingredients that bring out deep chocolate flavor while staying light and refreshing. Plus, it’s easy to customize with your favorite add-ins.
Tips For Better Flavor
- Use full-fat coconut milk for the best creamy texture.
- Chill the mixture thoroughly before freezing to help it set better.
- Stir the ice cream every 30 minutes while freezing to avoid ice crystals and keep it smooth.
- Chill the mixture thoroughly before freezing to help it set better.
- Stir the ice cream every 30 minutes while freezing to avoid ice crystals and keep it smooth.
Directions
Soak the cashews in a bowl of water for about 1 to 3 hours, then drain them well. Next, toss the soaked cashews into a blender along with the banana, ice cubes, tofu, cacao powder, dates, vanilla extract, and a teaspoon of soy milk. Blend everything until it’s nice and smooth. If the mixture feels too thick to blend properly, add another teaspoon of soy milk, but try to keep it as thick as you can. Once everything is combined, pour the creamy mixture into a bowl and enjoy!
Best Pairings For This Dish
Serve with fresh berries or sliced bananas for a fruity contrast. A sprinkle of chopped nuts or shredded coconut adds a nice crunch. You can also drizzle some vegan chocolate syrup on top for an extra indulgence.
Food Storage Guide
Keep the ice cream in an airtight container to prevent freezer burn and maintain its texture. Store it in the coldest part of your freezer and try to consume within two weeks for the best taste. Let it sit at room temperature for a few minutes before scooping to soften slightly.
