Seasonal recipe Velvety Chocolate Ice Cream

Velvety chocolate ice cream is rich, creamy and is super easy to make and doesn’t need an ice cream maker.

This is a real summer treat and is easy to customise so you can experiment with your own flavours. The difficult part is waiting for it to freeze!

Velvety Chocolate Ice Cream

Ingredients

• 2 x 400ml cans coconut cream or full-fat coconut milk.

• 65g unsweetened cocoa or cacao powder.
• 400g moist, pitted dates.
• 1 teaspoon vanilla extract.
• 120ml unsweetened almond milk.

Method

1. Add the pitted dates to a food processor/blender. Process until only small bits are left. Add little bit of hot water at a time until it forms a thick paste.
2. Scoop out the coconut cream from or coconut milk from the cans (don’t pour in the liquid). Place in a chilled mixing bowl. (If you are using coconut milk, you'll probably use less sweetener because there will be less volume).
3. Whip the coconut cream or coconut milk in a mixer until creamy and smooth. Add the cocoa / cacao powder, vanilla, almond milk, and half of the date paste. Whip again until it is all mixed together to form a thick brown paste.
4. Do a taste test and adjust the flavours if needed.
5. Scoop the paste to a lined, freezer-safe container. Cover loosely with cling-film and then foil to help with the freezing process.
6. If you want a chilled mousse-like ice cream; take out of the freezer after 2 hours. For a more solid ice cream freeze overnight.
7. Remove from freezer 20 minutes before serving. Use an ice cream scoop to serve.
8. Warm the scoop in a cup of warm water before serving. Rinse in the cup before the next serving.
9. Store in the freezer for up to one week.

Nutritional values per serving:

EMEA-NA-2200055. Seasonal Recipe. Summer. Velvety Chocolate Ice Cream. ©2022 Medtronic. All rights reserved.