homemade chocolate ice cream

Rich in flavour thanks to nuut, dark chocolate and organic maple syrup, this recipe will convert even the ambivalent into chocoholics. Better yet—you don’t even need an ice cream machine and it’s healthy to boot.



1 sachet nuut (whichever blend you please)

1 1/2 cups raw cashews, soaked for at least one hour in hot water

1 can full-fat coconut milk, chilled overnight

1/4 cup + 2 tablespoons organic pure maple syrup

1/2 – 1 cup dark chocolate - chopped + more for serving


Drain and rinse soaked cashews and add to a high-speed blender with the coconut milk, maple syrup, and nuut.


Blend on high until smooth and creamy.


Stir in chopped chocolate, then pour contents into a freezer-safe pan or container and tap several times to release any air bubble.


Lay the container flat and freeze for 6-8 hours, stirring every hour with a spoon to lightly churn.


Once the ice cream is firm and scoop-able, scoop into bowls and top with more chopped chocolate. We love a drizzle of maple syrup too.


Store ice cream in the freezer for up to one month. Allow ice cream to soften for 30 minutes prior to serving for the best results.

Make healthy ice cream with our healthy blends