Chocolate Cashew Ice Cream

A simple homemade chocolate ice cream with whole cashews mixed in.

This Chocolate Cashew Ice Cream is a rich, creamy treat with a deep chocolate flavor and satisfying crunch from roasted cashews. Made with cocoa powder, granulated and dark brown sugars, and a hint of salt, it offers a perfectly balanced sweetness. Whole milk, heavy cream, and pure vanilla extract add a smooth, luxurious texture, while roasted cashews bring a nutty crunch that complements the chocolate beautifully. This decadent ice cream is an indulgent delight for any chocolate lover.

Servings

4-6

Prep Time

10 minutes

Churning Time

  • Initial churning: 10 minutes
  • Adding cashews and further churning: 5-10 minutes
  • Total estimated churning time: 15-20 minutes

Total Time

  • Active prep and churn time: 30-35 minutes
  • Chilling time before churning: 1-2 hours or overnight
  • Freezing time after churning: Several hours (typically 2-4 hours for firming up)

3/4 cup cocoa powder, sifted
1/2 cup granulated sugar
1/3 cup dark brown sugar, packed
1/4 teaspoon salt
1 cup whole milk
2 cups heavy cream
1/2 tablespoon pure vanilla extract
1 cup roasted whole cashews

Preparation

  • In a medium bowl, whisk together cocoa powder, granulated sugar, brown sugar, and salt until evenly combined and lump-free.
  • Gradually pour in the milk while whisking continuously until the sugars fully dissolve and the mixture is smooth.
  • Stir in heavy cream and vanilla extract until fully incorporated.
  • Cover the bowl and refrigerate for 1–2 hours (or overnight) until completely cold. This helps the ice cream churn smoother and creamier.

Churning

  • Pour the chilled base into your ice cream maker.
  • Churn according to your machine’s instructions for about 10 minutes, until thickened to a soft-serve consistency.
  • Add roasted cashews during the last 5–10 minutes of churning so they distribute evenly throughout the ice cream.

Freezing

  • Transfer the churned ice cream to a freezer-safe container.
  • Smooth the top and cover tightly.
  • Freeze for 3–4 hours, or until firm and scoopable.

Serving

  • Let sit at room temperature for 3–5 minutes to soften slightly before scooping.
  • Scoop into bowls or cones and serve cold.