To blizzard or not to blizzard, that is not the question.
The question is: Which flavor blizzard to make?
Last week I put out a little SOS vote on Instagram asking what flavor 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 as well! Everybody wins.
This recipe is simple to make and requires just 7 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!
The ingredients you’ll need are:
Cocoa or cacao powder
& Mini chocolate chips (or another mix-in of choice)
The result? Dreamy, creamy, chocolatey bliss. You’re going to love this blizzard! It’s
Studded with chocolate chips
& Perfect for sharing
This recipe makes enough for two generous (or four small) blizzards, so modify the ingredient amounts as you see fit! And if you just aren’t a blizzard fan (BOOOOO), you could just freeze it into ice cream for a more traditional, scoopable ice cream.
Winning idea: It would be perfect for a blizzard party! 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, cooconut whip, oreos, etc. You get the idea! Then everyone can mix in their favorite toppings and finally be happy. This summer heat beckons for cooling off with cold treats. Do it!
If you try this blizzard, be sure to snap a pic and tag it #minimalistbaker on Instagram! I’d love to see what flavor combos you dream up. Cheers!
Chocolate Chocolate Chip Blizzards
- 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
- 1-4 Tbsp organic cane sugar, or sub 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)
- 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.
- 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 lesser measurement of sugar (1 Tbsp as original recipe is written) and went up from there. If you like it less sweet and more intensely chocolatey, the agave (or maple syrup) should get you there.
- 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 notes.
- Add chilled mixture to ice cream maker and churn according to manufacturer’s instructions – about 45 minutes. It should look like soft serve.
- Once the chocolate ice cream is thick like soft serve, add in the chocolate chips and churn for another 1-2 minutes to incorporate.
- For a true blizzard experience, spoon directly into 4 small serving glasses (as original recipe is written // adjust if altering batch size), 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 best when fresh.
*Adapted from my Vegan Chocolate Brownie Ice Cream
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