Blender Chocolate Ice Cream – {vegan, banana-free}

Though my home is still saying winter, my mind has long moved on to spring flowers and summer desserts so today was spent perfecting the fastest route possible to healthy chocolate ice cream that doesn’t need an ice cream maker.
A traditional way to make vegan plantbased ice cream is with frozen bananas, and while I love that fast method, we have an intolerance to bananas in our family so we must find alternate routes.
And we have! A perfect substitute is high fat coconut milk. No, it doesn’t make the ice cream taste like coconuts. But it is a bit watery.
So I fished around for a thickener and, although the obvious would be avocado, I didn’t have any on hand.
Then my neighbor suggested cashew butter.
And she was right! I soaked, blended and it instantly created a silky smooth texture.
Wow! I put the brand and amazon link in ingredients. Don’t skip this ingredient, if you can help it. It really makes a creamy difference.
Also, I made this recipe no-churn by simply pouring the blended mixture into my famous ice cube trays and freezing for 4 hours. Then I blended the cubes needed to make this breakfast sundae, on a Sunday, haha! Eaten by my daughters, who gave it a collective thumbs up!
I hope you enjoy my summer recipe prelude!