A DIY Blizzard That's Even Better Than The Real Thing

chocPhoto: Courtesy of Dana Shultz.
Last week I put out a little poll on Instagram asking what flavor blizzard I should make: chocolate or banana cream pie.
A ton of you banana lovers spoke up, but you couldn’t drown out the cries of the chocolate lovers. So, chocolate it was! But, not to worry because I also made a banana version that’s coming soon, I promise!
First, chocolate.
This recipe is simple to make and requires just seven ingredients. It’s slightly adapted from my Vegan Chocolate Brownie Ice Cream, which was before my cashew-in-dairy-free-desserts discovery. Thus, I did a little ingredient switcheroo, added some mini chocolate chips, and I had a blizzard on my hands!
Call all your friends, prepare this delicious chocolate blizzard base, then provide a lineup of mix-ins: Bananas, chocolate chips, M&Ms, peanut butter cups, coconut whip, Oreos, etc. This summer heat beckons for cooling off with cold treats. Do it!
Chocolate Chocolate Chip Blizzards
Serves 4
1 1/4 cups raw cashews, soaked overnight then drained (or soaked for at least 6 hours)
1 14-ounce can light (or full fat) coconut milk
1 tsp vanilla extract
1/4 cup agave nectar or maple syrup
1 to 4 tbsp organic cane sugar, or substitute sucanat or coconut sugar (depending on preferred sweetness)
2/3 cup unsweetened cocoa or cacao powder
1/3 cup mini dairy-free bittersweet chocolate chips (such as Enjoy Life)
1-2 tsp extra fine ground coffee or instant espresso, optional
1. The night before, place your ice cream churning bowl in the freezer to properly chill. Also, make sure you soak your cashews overnight OR the next day for at least 6 hours. Be sure to drain before adding to blender.
2. Add all ice cream ingredients except chocolate chips to blender and blend until creamy and smooth, scraping down sides as needed. Use the “liquify” or "puree" setting if you have it. You want it to be completely creamy and blended.
I started with 1 tbsp of sugar and went up from there. If you like it less sweet and more intensely chocolatey, the agave (or maple syrup) should get you there.
3. Chill mixture in the freezer for 1.5-2 hours, or in the fridge overnight. If you don't have an ice cream maker, see my note at the end. 4. Add chilled mixture to ice cream maker and churn according to manufacturer’s instructions — about 45 minutes. It should look like soft serve.
5. Once the chocolate ice cream is thick like soft serve, add in the chocolate chips, and churn for another 1-2 minutes to incorporate.
6. For a true blizzard experience, spoon directly into 4 small serving glasses, top with coconut whipped cream and cocoa powder or chocolate shavings. Alternatively, transfer mixture to a freezer safe container, cover and freezer until firm about 4-6 hours. Set out for 15-20 minutes before serving to soften. Will keep for up to 1 week, though it's best when fresh.
If you don't have an ice cream maker, pour blended batter into an ice cube tray, freeze, and then blend into a thick shake with a little more coconut milk or almond milk.

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