This ice cream is super simple and can be made right in a food processor or blender. It gets its creamy texture from the cashew or nut butter. If you want a lower fat option you can replace half the nut butter with chickpeas. I know this can sound super weird to go in ice cream but you can not taste them at all! They just add a little nutrition and to the smooth texture of the ice cream without adding tons of fats. If this is the option you choose I recommend using an ice cream churner for a smoother consistency or just make sure you blend the ice cream before serving. To keep this ice cream dairy free I used almond milk mixed with a light creamer. I found Mooala vanilla creamer at the grocery store and loved how light it was, but it has a thicker texture from the coconut cream. The ice cream gets its chocolate flavor from the pudding mix and just a couple tablespoons of cocoa powder. Only a half a cup of sweetener is needed for this recipe thanks to the pudding mix.

This dessert is so easy because you just throw everything in the food processor and then you either just let it churn, serve straight from the freezer, or  blend it up after freezing for a super creamy texture. I prefer the consistency of ice cream more like soft serve, but you can definitely let it freeze for longer.

Now ice cream is all about the toppings and so for this recipe I just went with simple white chocolate. I love the crunch the frozen chocolate gives in addition to the soft ice cream. You could also top it with nut butter, nuts, sprinkles, anything that you enjoy with chocolate. Now that the warmer weather is coming it is officially ice cream season and I hope this is a simple recipe to throw together to enjoy throughout the seasons. And if you want a little extra chocolate to serve with the ice cream, try my vegan white chocolate brownies.