Wrap your spoon around this luscious Vegan Double Chocolate Rum Cinnamon Ice-Cream made with a cashew base, rich chocolate and warming rum and cinnamon.
1cupraw cashewssoaked overnight or simmered in a saucepan of boiling water for fifteen minutes
1cupwater
1cupoat milk
½cupcocoa
⅓cupmaple syrup
2tablespoonsdark rum
1teaspoonvanilla extract
pinchsea salt
½teaspoonground cinnamon
¼teaspoonguar gum
¼cupdark chocolate, shaved
Instructions
Place your ice-cream machine bowl in the freezer the night before to freeze overnight.
Combine the cashews and water in a blender and blend until smooth.
Add all the ingredients except the shaved chocolate and blend until completely combined and smooth.
Pour the ice-cream in to a container and place in the fridge and allow to chill completely for at least two hours.
Place the frozen ice-cream machine bowl in the machine and pour in the chilled ice-cream base. Churn as per the machine's instructions until desired consistency. Just before the ice-cream is ready, sprinkle in the shaved dark chocolate and allow the machine to fold through.
Served immediately or spoon in to a freezer-proof container and place in the freezer, covered, to set more.
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