No-Churn Vegan Chocolate Ice Cream
Ingredients
The base
-
2
14-ounce cans
coconut cream or full-fat coconut milk
-
⅔
cup
unsweetened cocoa or cacao powder
-
14-16
ounces
pitted dates
-
1
tsp
pure vanilla extract
-
½
cup
unsweetened almond milk
Optional add-ins
-
1
ounce
espresso (cooled)
-
½
tsp
cinnamon
-
to taste
cacao nibs
Instructions
- Chill a large mixing bowl in the freezer for 10 minutes.
- Process the moist, pitted dates in a food processor until they form small bits, then add hot water gradually to create a thick paste.
- Scoop the coconut cream from the cans without tipping them, reserving the liquid for other uses, and place the cream in the chilled mixing bowl.
- Whip the coconut cream until smooth, then add cocoa powder, vanilla, almond milk, and half of the date paste, whipping until fully incorporated.
- Taste and adjust sweetness or cocoa as needed.
- Transfer the mixture to a parchment-lined freezer-safe container, cover loosely with plastic wrap and then foil.
- Freeze for at least a couple of hours for a mousse-like texture or overnight for a firmer ice cream.
- Let it sit for 20 minutes before scooping, using a warmed scoop for easier serving.
Nutrition Facts (estimated)
Servings
12
Calories
272
Total fat
16g
Total carbohydrates
34g
Total protein
3.4g
Sodium
19mg
Cholesterol
0mg
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