It happened! One more tick on my things-that-i-would-like-to-own-list! An ice-cream maker… BUT: this recipe works with a high-speed blender and possibly a food processor (haven’t tried that one because, you know, that list of things that I’d like to own…).
So these last couple of weeks I’ve been quite busy trying to create my own recipe for a healthy, vegan and gluten-free chocolate ice ‘cream’. Turns out you don’t need many ingredients! It only takes coconut-milk, water, dates, cocoa and salt! You can also add some vanilla essence if you like, I found it quite nice.
I have tried this recipe in my ice-cream maker as well as with the high-speed blender. See the different ways of making it below.
For 4 scoops you’ll need:
1 can coconut-milk
1 cup (140g) dates
1/2 cup (100g) cocoa
1/2 cup water
1-2 pinch salt
Blend the ingredients to a fine cream. If you don’t have a very strong blender, let the dates soak in the fluid before starting.
With the ice-cream maker:
Pour the blended mixture into the freezing bowl and churn until you are happy with the consistency. You might need to pop it into a container and into the freezer for a little longer if you like it to be more solid.
With the high-speed blender:
This needs a little more planning.
After you have blended the ingredients to a fine cream, pour it into a large plastic container until it is finger-thick high.
Put the container into the freezer until the fluid is frozen.
Take the container out of the freezer, pop the frozen slab onto a plate.
Break it into chunks.
Pop a few ice chunks into the high-speed blender and pulse shortly. Then keep adding ice chunks and use the temper to press them into the blades, blending on a relatively low speed.
The ice ‘cream’ should be pretty smooth, but you’ll find it is a little more crunchy because of the ice crystals in it.
Let me know what you think about this recipe, I’d love to hear from you!