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
- 2 teaspoons vanilla extract
- 1 teaspoon soy milk, or more as needed
Why This Recipe Is A Favorite
This dessert is a delicious way to enjoy a creamy treat without any dairy. The combination of rich chocolate and tart cherries creates a perfect balance of flavors. Plus, it’s easy to make and great for anyone following a plant-based diet.
Tips For Best Results
- Use frozen cherries to keep the ice cream thick and cold.
- Blend the base until completely smooth for a creamy texture.
- Add mix-ins like chocolate chips at the end to avoid over-blending.
- Blend the base until completely smooth for a creamy texture.
- Add mix-ins like chocolate chips at the end to avoid over-blending.
Directions
Soak the cashews in a bowl of water for a couple of hours, or up to three if you have the time. Once they’ve softened, drain them well. Next, throw the soaked cashews, banana, ice cubes, tofu, dates, cacao powder, vanilla extract, and a teaspoon of soy milk into your blender. Blend everything together until it’s super smooth and creamy. If the mixture feels too thick to blend, add just a little more soy milk—only enough to keep it nice and thick. Once blended, gently fold in the cherries and chocolate chips. Scoop it into a bowl and enjoy!
Serving Advice
Serve in bowls with fresh cherries or a drizzle of vegan chocolate sauce. It also pairs well with crunchy nuts or coconut flakes for added texture. Enjoy it on a warm day or as a refreshing dessert after dinner.
Leftover Care Tips
Store in an airtight container in the freezer to keep it fresh longer. Let it sit at room temperature for a few minutes before scooping to soften. Avoid refreezing once thawed to maintain the best texture.
