Summer has officially descended, tempting us to order delicious ice cream to cool down our systems. French vanilla, cookies n cream, strawberry and everyone’s favourite, chocolate!
If you’ve been searching for a decadent, rich, creamy and vegan chocolate ice cream recipe for the summer, look no further. Today, we’re giving you a recipe to satisfy your ice cream cravings without the guilt. Shaana Levy-Bahl has shared her non-churn, guilt-free, easy-to-make chocolate ice cream recipe – and it’s VEGAN!
Ingredients:
2 cans coconut cream or full fat coconut milk (chilled overnight in the fridge)
2/3 cup unsweetened cocoa powder
12 to 16 pitted dates depending on your taste (soak in warm water for 10 minutes then drain so they soften)
1 tsp pure vanilla extract
Optional add-ins
1 ounce espresso (cooled)
1/2 tsp cinnamon
Chocolate chips
Instructions:
Place a large mixing bowl in the freezer to chill for 10 minutes.
In a blender, take the softened dates and mix well. Add a little hot water until it forms a thick paste. Set aside.
Using a mixer, whip the cool coconut cream until creamy and smooth. Then add cocoa powder, vanilla, and half of the date paste.
Taste and adjust sweetness as needed. If you life dark chocolate, add more cocoa powder.
At this point mix in your optional add-ins.
Transfer to a freezer-safe container which has baking paper laid in. Cover and freeze for 6 to 8 hours depending on firmness required.
Remove from freezer 20 minutes prior to serving. Best eaten when fresh.
P.S.: Make this one for the whole family, guilt-free! It is naturally sweetened, vegan and gluten-free.