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

Mixing the Chocolate Base
In a saucepan over medium heat, combine 1 cup whole milk, 2 cups heavy cream, ¾ cup sifted cocoa powder, ½ cup granulated sugar, ⅓ cup packed dark brown sugar, and ¼ teaspoon salt. Whisk continuously until the mixture is smooth and fully combined. Heat until just steaming (do not boil), allowing the sugars and cocoa to fully dissolve.

Adding Vanilla
Remove from heat and stir in ½ tablespoon pure vanilla extract. Let the mixture cool slightly.

Chilling the Base
Transfer the mixture to a bowl and refrigerate for at least 2–4 hours, or until completely chilled. This step is important for a smooth, creamy texture.

Churning the Ice Cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically 20–25 minutes) until it reaches a soft-serve consistency.

Adding the Cashews
During the last few minutes of churning, add 1 cup roasted whole cashews so they are evenly distributed throughout the ice cream.

Freezing
Transfer the ice cream to a container and freeze for 2–4 hours until firm.

Serving
Scoop and serve cold for a rich, chocolatey ice cream with a satisfying crunch from the roasted cashews.