CHOCOLATE ICE CREAM
| Calories | Fat | Carbs | Protein |
| 607 | 29g | 74g | 8g |
It’s hot. Very hot. Very very hot. So no surprise I’ve got more trips to the freezer than my local swimming pool. Ben&Jerry’s, Alpro, Halo Top, Jude’s, Oat-ly, we have a wide range of choices when it comes to plant-based ice cream. And they are delicious. But like many ready-made products, you don’t really know what’s gone in.
Below is a simple plant-based chocolate ice cream recipe that I’ve tried. And loved!
Ingredients
12 servings
2 4oo ml coconut milk cans (chilled overnight in the fridge)
64 g unsweetened cacao powder
400 g pitted dates ( if not sticky and moist, soak in warm water for 10 minutes)
1 tsp pure vanilla extract
120 ml unsweetened almond milk
Optional
30 g cacao nibs
Method
- Place a large mixing bowl in the freezer to chill for 10 minutes.
- In the meantime, add the moist and pitted dates to a food processor and process until small bits remain. Then add hot water a little at a time until it forms a thick paste. set aside.
- Without tipping the cans, scoop out the coconut cream from the coconut milk cans, reserving the clear liquid for other uses. Place in the chilled mixing bowl.
- Using a mixer, whip until creamy and smooth. Then add the cacao powder, the vanilla, the almond milk, half of the date paste, and the optional cocoa nibs. Whip until fully incorporated.
- Taste and adjust flavours as needed. I did add all the date mixture.
- If you have an ice cream maker, stick it in. If not, transfer to a parchment-lined freezer-safe container and cover loosely with plastic wrap, then foil to help freeze.
- Freeze overnight for firm ice cream.