This is one of the first homemade dairy-free frozen treats I started making years ago. It had to be dairy-free since my husband has a dairy intolerance, and soy-free because I don’t do well with soy, so one day I decided to just go for it and try something new with what I had in my pantry. I came up with this Healthy Double Chocolate Cashew Aloe Ice cream, and it was absolutely delicious and refreshing; everything you want from an ice cream, without the bloat or migraine that some people get from eating dairy. Even though I can eat dairy ice cream, I thought that this recipe was comparable because of it’s creaminess. If you’re not patient enough, you can also add a few ice cubes in the blender, and enjoy it right away as a delicious creamy milkshake!
This is a great recipe to enjoy without worrying about sugar content and strange ingredients. Knowing it’s made with real ingredients gives us a peace of mind that we can still enjoy our favourite treats regularly, but in a much healthier version! As a nutritionist, I must mention something about balance: If you wish to eat some unhealthy treats, keep them for special occasions only (i.e., not regularly). It’ll be better for your health and you’ll enjoy them even more (without feeling guilty about it)! But with healthy AND delicious recipes like these, you might not even care about the other unhealthy treats anyway! 🙂
Aloe Benefits
We know that aloe is good on sunburns, but did you know that pure aloe juice can be taken internally? It has a wide range of health benefits, since it has natural antimicrobial and anti-fungal properties. So why not make your healthy ice cream even healthier?
Some of its best known benefits include: supporting healthy digestion, enhancing antioxidant support, supporting a healthy immune system, reducing harmful toxins, increasing nutrient absorption and soothing occasional muscle and joint discomfort.
(source: Lily of the Desert)
The raw cacao nibs also add essential nutrients like magnesium, which is essential for muscles and cardio-vascular health.
Bon appétit!
Looking for more dairy-free frozen desserts? Check out this Peach and Blackberry Cashew Ice Cream, or this no churn Kefir Strawberry Ice Cream, or even this creamy Pumpkin Peanut Butter Ice Cream.
Healthy Double Chocolate Cashew and Aloe Ice Cream | Vegan, Soy-Free, Refined Sugar-Free
A super healthy way to enjoy ice cream, with this delicious creamy double chocolate vegan ice cream, without soy or refined sugar!
Ingredients
- 1 cup raw cashews
- 1 cup filtered water
- 2 Tbsp organic cocoa powder raw if possible
- 1 Tbsp organic raw cacao bits
- 1/4 cup maple syrup
- 3 Tbsp pure organic aloe juice make sure it's pure food-grade aloe
Instructions
Mix all the ingredients in a blender for about 1-2 minutes. You want the mixture to be really airy and creamy.
Pour mixture in a freezer-safe container, cover with plastic wrap (touching the mixture to prevent freezer burn) and place in freezer for at least 3-4 hours, or until frozen.
- Remove from freezer 5-10 minutes before serving, to soften up, and use an ice cream scoop to form ice cream balls.
Recipe Notes
For a milkshake option, add a few ice cubes before blending, and enjoy right away.
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 498kcal | Fat: 30g | Saturated fat: 6g | Sodium: 22mg | Potassium: 598mg | Carbohydrates: 50g | Fiber: 4g | Sugar: 28g | Protein: 13g | Calcium: 85% | Iron: 5.1%
Note: This recipe contains affiliate link(s) for products that I use or recommend. Buying from these do not cost you any more.
Looks great! How did it taste?
D-licious! Not too sweet, but satisfying. 🙂
Yum, must try this!
Such a great alternative to cow’s milk and I love it because it has no soy in it. Best of all, it’s so delicious!
Love this idea for a frozen treat with such simple ingredients! Cashews + chocolate = WIN!
Absolutely! So simple, and delicious! Thanks!
Having dairy free ice cream options is lovely and I am delighted to read your recipe using aloe, something that is new to me. Thank you for the recipe – it will be on my try-out list.
Although the aloe is not mandatory in the recipe, it’s nice to use some of those superfoods with health benefits in ways nobody would think of 😉
I know there are a lot of aloe drinks in Korea and Japan but I haven’t tried it yet in Toronto – what does it taste like?
I’ve used it in several recipes. I’m not sure it adds much to the taste, but it’s a nice way of enjoying some of the health benefits 🙂 Some people don’t like the taste by itself. I don’t mind it (I drink some diluted with water if I have a cold/sore throat). It kind of has a “medication” after-taste I think, but with a bit of acidity. Hard to describe, you’ll have to buy a bottle and try it! Make sure you buy it in a health food store though, to be sure it’s food-grade and not the cheap green stuff they sell at the pharmacy. lol
This looks like some serious creamy goodness! I love the milkshake idea as I’m far too impatient. 😉 Beautiful photos too! I want to dive right in.
Thanks! I thought some might like the milkshake idea! haha It’s really tasty, frothy and creamy!
I am obsessed with your recipes!! so much inspiration! thanks for sharing!
Thank you so much Kelly! 🙂
I’m so intrigued by this recipe! I’ve never tried a cashew based ice cream but your cashew milk is delicious, so I can only imagine how incredible the combination of aloe, chocolate and cashews must be. Yum!
Cashew-based ice cream is a game-changer! It adds a creaminess that is often difficult to replicate in vegan ice cream without a machine. It’s so good! You can also mix it with other milks like coconut if you want.
I would’ve NEVER thought to add aloe to food! This is so interesting. But I guess if they put it in juices, it makes sense. It’s not like you’re cutting a leaf open and squeezing the goop into your food. Haha. Either way, this ice cream looks hella delicious.
Ha! Actually, you could open a leaf and scrape it out! That’s basically what the pure aloe juice is, and I have eaten it before. It’s so good for us, why not add it to non-cooked foods, right?! 🙂