Name: Chocolate-Cherry-Chip Vegan Nice Cream recipe
Ingredients: ¼ cup raw cashews;1 ripe banana;1 cup ice cubes;3 ounces extra-firm tofu, pressed to remove water;2 Medjool dates, pitted;⅓ cup cacao powder;2 teaspoons vanilla extract;1 teaspoon soy milk, or more as needed;⅓ cup dried cherries, chopped;⅓ cup vegan chocolate chips

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Ingredients

¼ cup raw cashews 1 ripe banana 1 cup ice cubes 3 ounces extra-firm tofu, pressed to remove water 2 Medjool dates, pitted ⅓ cup cacao powder 2 teaspoons vanilla extract 1 teaspoon soy milk, or more as needed ⅓ cup dried cherries, chopped ⅓ cup vegan chocolate chips

Nutrition Info

1154.7 calories carbohydrate: 144.5 g cholesterol: : - fat: 65.3 g fiber: 30.9 g protein: 26.2 g saturatedFat: 30.6 g servingSize: - sodium: 243.1 mg sugar: 51 g transFat: : - unsaturatedFat: : -

Directions

Place cashews in a bowl and cover with water. Soak for 1 to 3 hours. Drain.
Combine soaked cashews, banana, ice cubes, tofu, dates, cacao powder, vanilla extract, and 1 teaspoon soy milk in a blender. Process until smooth. Add an additional teaspoon of soy milk only if needed, in order to keep the mixture as thick as possible.
Stir in cherries and chocolate chips, pour into a bowl to serve.

Recipe Yield

1 serving

Recipe Note

Dried cherries add a bit of tartness and vegan chocolate chips double the chocolate fun in this dairy-free 'nice cream' recipe.

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Chocolate-Cherry-Chip Vegan Nice Cream

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