No, summer is not over! And I’m going to prove it by making some homemade ice cream.
I found this recipe on the blog Minimalist Baker and I just had to try it. Seeing as recently I’ve realised that lactose bothers and bloats me, this recipe was perfect because it was vegan. No ice cream machine needed, and you get an ice cream as creamy and flavourful as the real thing.
Something I didn’t know before this was that coconut when whipped turns into the most fluffiest whipped cream ever. I also tried my hand at making date paste, which was just as amazing as I’ve heard it is.
So here are the 4 ingredients needed for this recipe. I already had most of these in my pantry.
Coconut Milk or Cream
Super simple, super de-lish. The only ‘con’ as you might call it, is waiting for the ice cream to freeze. Though if you leave it for shorter it can also be eaten as an amazing mousse. I found this even more delicious because as it freezes more, the less sweet it gets. So from my experience making this, you should always add an extra bit of date paste, unless you like the bitterness of the cocoa.
You could also replace the cacao with any flavours you like:
Mangos and pineapple (perfect for Piña colada lovers)
and even dairy-free yogurt.
I love that this ice cream is rich in flavour, the sweetness is customisable to your liking, and that it’s natural and has no refined sugar.
NO CHURN VEGAN CHOCOLATE ICE CREAM
- 2x 414ml cans coconut cream OR full fat coconut milk, chilled overnight in the fridge (I like using the coconut cream from asian shops as they seem to be thicker)
- 2/3 cup unsweetened cocoa or cacao powder
- 396-453 grams pitted dates (soak in warm water for 10 minutes then drain)
- 1 tsp pure vanilla extract
- 1/2 cup unsweetened almond milk
- Cacao nibs
- Place a large mixing bowl in the freezer to chill for 10 minutes.
- In the meantime, add moist, 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.
- 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. Place in chilled mixing bowl. (I found this a bit hard as my coconut cream was pretty frozen. You could always strain it first then add the leftover cream)
- 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 flavours as needed. I felt like I needed to add more date paste.
- 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. (Silly me left it in the freezer uncovered after my first bowl, make sure to cover it so it doesn’t end up too frozen.)
If you give this recipe a try, let us know! Take a picture and tag it #softdlight on Instagram. We’d love see!