Plant-based chocolate ice cream

It’s hot. Very hot. Very very hot. So no surprise I’ve got more trips to the freezer than my local swimming pool. Ben&Jerry’s, Alpro, Halo Top, Jude’s, Oat-ly, we have a wide range of choices when it comes to plant-based ice cream. And they are delicious. But like many ready-made products, you don’t really know what’s gone in.

Below is a simple plant-based chocolate ice cream recipe that I’ve tried. And loved!

 

Calories

607

Fat

29g

Carbs

74g

Protein

8g

Ingredients

12 servings

2 4oo ml coconut milk cans (chilled overnight in the fridge)

64 g unsweetened cacao powder

400 g pitted dates ( if not sticky and moist, soak in warm water for 10 minutes)

1 tsp pure vanilla extract

120 ml unsweetened almond milk

Optional

30 g cacao nibs

Method

  1. Place a large mixing bowl in the freezer to chill for 10 minutes.
  2. In the meantime, add the moist and 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.
  3. Without tipping the cans, scoop out the coconut cream from the coconut milk cans, reserving the clear liquid for other uses. Place in the chilled mixing bowl.
  4. Using a mixer, whip until creamy and smooth. Then add the cacao powder, the vanilla, the almond milk, half of the date paste, and the optional cocoa nibs. Whip until fully incorporated. 
  5. Taste and adjust flavours as needed. I did add all the date mixture. 
  6. If you have an ice cream maker, stick it in. If not, transfer to a parchment-lined freezer-safe container and cover loosely with plastic wrap, then foil to help freeze.
  7. Freeze overnight for firm ice cream. 
Plant-based Chocolate Ice Cream

Plant-based banana and chocolate ice cream

This blitzed banana creation is gluten and dairy-free and ready in minutes. Just remember to put some bananas in your freezer. It’s lovely, creamy, and low in fat.

Healthier Pizza Dough recipe

A healthier pizza dough recipe made with a 50/50 white and wholemeal flour bringing the taste of a classic pizza with higher fibre and lower GI index.

Plant-based Black Forest overnight oats recipe

A simple breakfast recipe full of vitamins, minerals, proteins, and carbs based on oats soaked overnight. This recipe adds a German Black Forest Tiramisu twist with the cherries and cacao powder.

Plant-based tiramisu overnight oats recipe

A simple breakfast recipe full of vitamins, minerals, proteins, and carbs based on oats soaked overnight. This recipe adds an Italian Tiramisu twist with the espresso and cacao powder.

Plant-based Chocolate Ice Cream

It’s hot. Very hot. Very very hot. So no surprise I’ve got more trips to the freezer than my local swimming pool. We have a wide range of choices when it comes to plant-based ice cream. But like many ready-made products, you don’t really know what’s gone in. Below is a simple plant-based chocolate ice cream recipe I’ve tried. And love!

Plant-based Aubergine Schnitzel

I can’t get enough of this recipe and I think I’m gonna try it with as many vegetables I can think of 🙂 Aubergine is the third try. Next, sweet potatoes.

Plant-based ultra energy bars

The recipe is power-packed with healthy ingredients like nuts, seeds, coconut, and dried berries. Those energy boosters boast a plentitude of protein, healthy fats, and fibre that will keep your engine raving all day along.

Salted Caramel Apple Crumble

A friend gave me the best crumble recipe you can get. It’s very French, it has lots of butter in it. And it’s versatile too: apple, apple and pear, apple and blackcurrant, apple and rhubarb, rhubarb, pear, etc. But, moving to a plant-based diet, I had to burry the recipe and start looking for a new one.

Turnips Schnitzel Kastu Curry

My recent plant-based kohlrabi schnitzel being a success, I decided to do the same with some awesome turnips from Riverford. But this time, in a katsu curry style.

Plant-based Kohlrabi Schnitzel

I’ve seen and heard about kohlrabi before. It’s probably the only vegetable my dad can come up with a recipe: the kohlrabi remoulade. I wanted something different, plant-based, and schnitzel was the perfect way to do it.