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Vegan Chocolate Ice Cream

Yields1 Serving

 2 x 14 ounce cans of coconut cream OR full fat coconut milk, 2/3 cup of unsweetened cocoa or cacao powder, 14-16 ounces of pitted dates, 1 tsp of pure vanilla extract, 1/2 cup of unsweetened almond milk
Optional Add-ins
 1 ounce espresso (cooled), 1/2 tsp cinnamon, Cacao nibs
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1. Take a large mixing bowl and place it in the fridge for 10 minutes.

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2. Add the pitted dates into the food processor and process until smooth. Add some hot water in a little at a time until a thick paste is formed. Set this aside.

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3. Without tipping the cans, scoop out the coconut cream or the coconut milk, making sure to reserve any clear liquid for other uses. Place in the chilled mixing bowl.

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4. Use a hand blender to whip until smooth and creamy. Then add in the vanilla, cacao powder, almond milk and date paste. (add in the optional ingredients if wanted)

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5. Transfer the mixture into a parchment-lined and freezer safe container. Cover this loosely with plastic wrap, adding foil on the top to help it to freeze.

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6. Take the mixture out of the freezer a few hours later when it’s turned into a chilled, mousse like, ice cream. If you would like thicker ice cream, freeze overnight.