Sometimes you just gotta chocolate chip... You know, like when mid-afternoon munchies strike, you open the pantry and what's staring back at you? Those chocolate chips you bought the other day. And they're just begging to be turned into chocolate chip ice cream... Well, that's how this recipe started out for me, but mid-way through the ice cream making I somehow did a u-turn and created this caramel swirl version instead. I don't even know how the idea switched from choc chips to caramel ripple, maybe temporary amnesia, but hey, in that moment I wasn't going to argue with caramel...
Fast forward and it's clean-up time and there are those chocolate chips, STILL sitting on the counter... but alas, I had used up the majority of my ice cream ingredients. Limited resources can force you to come up with things you wouldn't think of otherwise -- and these raw chocolate chip vanilla "ice cream" slices happened just for that reason (what else could I have done, right?!).
I'm sure a classic chocolate chip ice cream would have been great... but, this is a nice change of pace from your standard ice-cream-in-a-bowl dessert. With the addition of a simple chocolatey crust, that ice cream morphs into easy, Reach-N-Grab bars that are super convenient -- especially for serving and sharing.
I made mine as a very small batch and in a fairly small container, and it worked out just right for 4 mini slices. If you want, you could even turn this into a 4" round cake (if you have a 4" springform). I lined a container with parchment and that did the trick. Just had to trim off the uneven edges while slicing first (though that step is entirely optional).
Or... alternatively, you can multiply the filling ingredients by 4, forget the crust and just have that choc chip ice cream after all ?
If you let them thaw out a few minutes before tucking in you'll end up with a creamy, dreamy, mellow, ice-creamy-y, vanilla slice, with just the right amount of chocolate crunch. Delicious!
Raw Chocolate Chip Slice
Vegan chocolate chip vanilla ice cream bars with a chewy chocolate base. Perfect grab-and-go snack! Refined sugar-free.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 slices
- Category: Ice Cream
- Method: Raw
- Cuisine: Dessert
- ½ cup raw cashews (or another nut)
- 2 soft medjool dates, pitted
- 1 tbsp maple syrup
- 1 tbsp cocoa powder
- ½ tbsp coconut oil
- ½ tsp raw ground vanilla bean (or 1 tsp pure vanilla extract)
- ½ cup raw cashews, pre-soaked and strained
- 2 ½ tbsp maple syrup
- 2 tbsp unsweetened almond milk
- 2 tbsp coconut oil
- 1 tsp pure vanilla extract
- ½ tsp raw ground vanilla bean
- ¼ tsp salt
- 4 tbsp chocolate chips (or chopped raw chocolate bar)
- Process all crust ingredients in a food processor into a sticky crumbly mixture. Transfer into a small parchment-lined tupperware container (I used one that's 3" x 5.5") or a 4" springform pan and press down into a flat even crust. Freeze while working on the next layer.
- Make sure all filling ingredients are at room temp. Blend everything, except chocolate chips, in a high power blender into a smooth uniform consistency. Stir in 3 tablespoon of the chocolate chips and then scoop the mixture over the prepared crust. Tap the container on the counter lightly to flatten, then sprinkle with the remaining 1 tablespoon chocolate chips. Freeze for 5-6 hours or overnight. Remove from container, trim off the edges (if desired), slice and enjoy! Keep leftovers frozen.
Hi, I like this desert so much! This time I’d like to make the filling with hazelnut, do you think it will work ?
Hey, I think you can def work some hazelnuts into the filling in place of some of the cashews. In my experience the texture might change some since cashews tend to blend smoother. Also the color will be darker, and you might need to adjust the flavor of the filling a little to your liking.
P.S. I have a ton of hazelnut dessert recipes on the blog (search "hazelnut" in the search bar, or go to the recipes page and click on "nutty" and you should see them all come up https://www.unconventionalbaker.com/all-recipes/ ) in case you're looking for more ideas :)
Hi! Will a food processor work instead of a blender to make for the filling?
Hi Hazel, it might be a challenge to get the filling smooth enough. I've done it in a pinch in the past and if your food processor is a good one you can squeak by. But you'll get much better results with a power blender.
These look delicious Audrey! Excited to try them!
Thanks Jess :) Enjoy them!
Lili @ Travelling oven says
This look absolutely amazing!! Thank you for another great recipe! <3
You're welcome, Lili! :)
Heather @Gluten-Free Cat says
Jaw drop. These sound so delicious! Perfect for this heatwave we're having.
Thanks Heather. Massive heat wave over here as well... hence all the ice cream and frozen treats... :) Though tbh I kind of gravitate towards those all year round, so I take that back ?
That's it, I'm officially reporting a complaint for dealing to njummy recipes. Thx for all the effort you put in your site. Greetz Dennis
lol, thanks Dennis ?
Shirley @ gluten free easily (gfe) says
I don't think it's an accident that I have raw cashews--and old the other ingredients--on hand! This treat looks incredible, Audrey!
Thanks so much, Shirley :) It's def a nice little treat. And it's chocolate chips and not raisins just for you ? ;)
Shirley @ gluten free easily (gfe) says
Awww, you remembered! I am touched. :-)
Kara Newhouse says
Hi Audrey, I always have to double or triple these small batch recipes because my Vitamix won't catch such a small amount of cashews and water. It just creates a chunky puree that sits under the blade while it spins. Have you ever had that problem? What am I missing?
What kind of a Vitamix are you using? I know it's a common problem with the newer lower profile ones because the base is wider so you do have to make larger batches. I use an older classic model and these quantities work well every time.