Chocolate Chocolate Chip Blizzards

You banana lovers were loud but couldn’t compete with the chocolate lovers. It was chocolate! Don’t worry. I’ve also made a version with bananas that will be available soon! Everyone wins.

First, chocolate.

This recipe requires only seven ingredients and is easy to prepare. It’s slightly adapted from my Vegan Chocolate Brownie Ice Cream, which was before my cashew-in-dairy-free-desserts discovery. So, I switched up the ingredients, added some chocolate chips, and had a blizzard!

Ingredients you will need:

CashewsCoconut milk

Vanilla extract

Cocoa or cacao powder

Agave nectar

Cane sugar

& Mini Chocolate Chips (or other mix-ins of choice).

What is the result? The result? This blizzard is sure to make you happy! It’s

Creamy

Thick

Mega chocolaty

Sweet as can be

Spoonable

Chocolate chips stud the cake

You will be pleasantly surprised by the quality of this product

Perfect for sharing

This recipe will make enough to make two large (or four smaller) blizzards. You can adjust the quantities of ingredients as you wish! If you’re not a fan of blizzards (HBO), then you can freeze the mixture into ice cream for a traditional, scoopable ice cream.

A winning idea: This would be great for a Blizzard party. You can invite your friends over, make this chocolate blizzard, and then add a variety of toppings like bananas, M&Ms, or peanut butter cups. You get the picture! Everyone can then mix their favorite toppings in and be happy. The summer heat calls to cool off with cold treats. Please do it!

Ingredients

  • 1 1/4 cups cashews raw (soaked overnight and drained // OR soaked at least six hours).
  • Coconut milk in a 14-ounce light (or full-fat) can
  • 1 tsp vanilla extract
  • 1/4 cup maple syrup or agave nectar
  • Sucanat, coconut sugar, or sucanat (depending on your preferred sweetness level) can be substituted for 1-4 tablespoons of organic cane sugar
  • Unsweetened cocoa powder or cocoa powder, 1/3 cup
  • Enjoy Life mini bittersweet chocolate chips, 1/3 cup
  • 1 tsp finely ground espresso or extra-fine coffee ( optional).

Instructions

  • Place your ice cream churning dish in the freezer overnight to chill. Make sure to soak cashews overnight OR for 6 hours the following day. Drain before adding to Blender.
  • Blend all ingredients (except chocolate chips) in Blender until smooth and creamy, scraping sides as necessary. If you have a “liquify,” “puree,” or similar setting, use it. You want the mixture to be creamy and well-blended.
  • The original recipe called for 1 Tbsp of sugar. I used less and increased it from there. If you prefer it to be less sweet but more intensely chocolaty, agave or maple syrup should do the trick.
  • The mixture can be chilled in the refrigerator overnight or in the freezer. See notes if you don’t own an ice cream maker.
  • Add the chilled mixture to Ice Cream Maker. Churn for 45 minutes according to manufacturer instructions. It should look soft serve.
  • Add the chocolate chips once the ice cream has thickened to the consistency of soft serve. Continue churning for another 1 or 2 minutes until the chocolate chips are incorporated.
  • To create a real blizzard, spoon the mixture directly into four small glasses (as written in the original recipe // adjust the batch size if you are changing it), and top with Coconut Whipped Cream. You can also add cocoa powder or chocolate shavings.
  • Transfer the mixture into a container that can be frozen, cover, and freeze until it is firm, about 4-6 hours.
  • Soften by letting it sit for 15 to 20 minutes. It will keep up to a week but is best served fresh.

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