CHOCOLATE ICE CREAM

Plant-based 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

  1. Place a large mixing bowl in the freezer to chill for 10 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. Taste and adjust flavours as needed. I did add all the date mixture.
  6. 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.
  7. Freeze overnight for firm ice cream.

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