Cacao Cashew Cream Ice Cream (Paleo)

Memorial Day Weekend may have come and gone, but on my first day back to school I am day dreaming about being down the shore and enjoying this Cacao Cashew Cream Ice Cream.  Using cashew cream allows for a thick and creamy texture that will really have you questioning if its really dairy free…trust me it is!




  • 3 cups raw cashews + 2 cups water for soaking
  • 2 cups unsweetened almond milk
  • ½ cup cacao powder
  • ¾ cup dates
  • 2 tbsp raw honey
  • ¼ tsp salt
  • 2 tsp vanilla extract



  • Soak cashews in 2.5 cups water for at least 4 hours.
  • Rinse and drain cashews and add to food processor
  • Add almond milk and cacao and run until smooth.
  • While the food processor is running add dates, honey, salt and vanilla extract and continue to run until smooth.
  • Pour mixture into an ice cream maker and run until soft ice cream forms.
  • Store in airtight container in the freezer.
  • Let defrost about 10 minutes before serving.

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