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Recipe for "No Churn Vegan Chocolate Ice Cream"
Tips
NOTE: If you're using coconut milk, you'll likely use less sweetener because there's less volume.
Using a mixer, whip until creamy and smooth. Then add cocoa powder, vanilla, almond milk and half of the date paste. Whip until fully incorporated.
Taste and adjust flavors as needed. I ended up adding most of the date paste and a little more cocoa powder.
Transfer to a parchment-lined freezer-safe container and cover loosely with plastic wrap, then foil to help freeze.
You can take this out in a couple of hours for a chilled mousse-like ice cream. Freeze overnight for a firmer ice cream.
Set out for at least 20 minutes prior to scooping, and use a scoop warmed under hot water for a proper scoop.
Will keep in the freezer for up to one week, but best when fresh.
Ingredients
| Coconut Cream |
400ml |
| Dates |
300g |
| Cocoa Powder |
2/3 cup |
| Vanila Extract |
1 tsp |
| Unsweetened Almond Milk |
1/2 cup |
| Espresso, Cooled |
1 ounce |
| Ground Cinammon |
1 tsp |
Instructions
1
Place a large mixing bowl in the freezer to chill for 10 minutes.
2
In the meantime, add moist, pitted dates to a food processor and process until small bits remain.
3
Then add hot water a little at a time until it forms a thick paste. Set aside.
4
Without tipping the cans, scoop out the coconut cream from the cans of coconut cream OR coconut milk, reserving the clear liquid for other uses.
5
Place in chilled mixing bowl.