Chocolate Cashew Ice Cream

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

This recipe for chocolate cashew ice cream is rich and creamy with a deep chocolate flavor and a delightful crunch from the roasted cashews. The combination of cocoa powder, granulated and dark brown sugars, and a hint of salt creates a perfectly balanced sweetness. The addition of whole milk and heavy cream results in a smooth and luxurious texture, while the pure vanilla extract adds a subtle but distinct flavor. The roasted cashews add a nutty and crunchy element that pairs perfectly with the chocolate ice cream. Overall, this chocolate cashew ice cream is a decadent and indulgent treat that is sure to satisfy any sweet tooth.



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


Prepare the Base: In a medium-sized bowl, combine the sifted cocoa powder, granulated sugar, brown sugar, and salt. Whisk until well mixed. Gradually pour in the whole milk, whisking continuously until the sugar dissolves. Mix in the heavy cream and vanilla extract.

Chill: Cover the bowl and refrigerate the mixture for 1-2 hours, or overnight for best results. This step ensures that the ice cream mixture is cold before churning and will help achieve a smoother texture.

Churn: After chilling, pour the mixture into the bowl of your ice cream maker. Churn according to the manufacturer’s instructions for about 10 minutes.

Add Cashews: While the ice cream is still soft and churning, gradually add in the roasted cashews. Continue to churn for another 5-10 minutes or until the ice cream reaches the desired consistency.

Freeze to Set: Transfer the churned ice cream to a freezer-safe container and smooth the top. Cover and place in the freezer to firm up. This can take several hours, but it’s worth the wait!

Serve and Enjoy: Once set, scoop out the creamy chocolate cashew ice cream, serve, and savor every bite!

Tip: For an even richer flavor, you can roast the cashews lightly with a sprinkle of salt before adding them to the ice cream.

Measure together the cocoa, white sugar, brown sugar, and salt.

Whisk together the cocoa, white sugar, brown sugar, and salt.

Stir in the heavy cream and vanilla. Transfer to a sealed container and refrigerate 1-2 hours to overnight.

Churn the cream about 10 minutes and stir pour in the cashews. Continue to churn 5-10 more minutes.

Churn the cream about 10 minutes and stir pour in the cashews. Continue to churn 5-10 more minutes.

Store in a freezer proof container to stiffen further, if you don’t eat it all first!