Double Dark Chocolate Vegan Ice Cream

Double Dark Chocolate Vegan Ice Cream with 900mg cocoa flavanols


1 can (13.5 oz) full fat coconut milk

1/2 cup unsalted cashews, soaked in room temp water for 2 hours

2 scoops FlavaMix® Performance Cocoa

1/4 cup maple syrup or agave

1 tsp vanilla extract

Pinch of sea salt

2 Classic Dark Chocolate FlavaBars®, chopped


Soak cashews in room temperature water for 2 hours. Drain and rinse.

 Pre-cool ice cream maker if necessary.

 Combine all ingredients (except chopped FlavaBars) in a high speed blender and blend until creamy. We typically go through two full blend cycles to ensure all cashew pieces are broken up.

Pour mixture into ice cream maker, press start, and try to wait patiently!

Add chopped dark chocolate when machine indicates, or fold it in once ice cream is finished. Transfer ice cream to a freezer-safe sheet pan, cover, and let harden for a few hours. Remove from freezer about 5-10 minutes before scooping. Enjoy!