No Churn Vegan Chocolate Ice Cream

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Cacao nibs
  • 2/3 cup Cocoa or cacao powder, unsweetened powder
  • 14 oz Dates, pitted

• Refrigerated

  • 1/2 cup Almond milk, unsweetened

• Canned Goods

  • 2 14-ounce cans Coconut cream or full fat coconut milk

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 1 tsp Vanilla extract, pure

• Drinks

  • 1 oz Espresso

Found on minimalistbaker.com

Description

Ingredients

• 2 14-ounce cans coconut cream OR full fat coconut milk, chilled overnight in the fridge (I like Trader Joes coconut cream, or Thai Kitchen coconut milk)
• 2/3 cup unsweetened cocoa or cacao powder powder
• 14-16 ounces pitted dates (if not sticky and moist, soak in warm water for 10 minutes then drain)
• 1 tsp pure vanilla extract
• 1/2 cup unsweetened almond milk
• 1 ounce espresso, cooled
• 1/2 tsp cinnamon
• Cacao nibs

Directions

• 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.
• NOTE: If youre using coconut milk, youll likely use less sweetener because theres 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.

Nutrition