No-Churn Plant-Based Ice Cream

August 19, 2017
RECIPE BELOW 
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You scream, I scream, we all scream for (no churn, plant-based) ice cream!
.
Am I right? ‍♀️
.
If you're thinking "yes, yes YES!" then here's one I created for YOU for when temperatures hit an all-time HIGH & you need to keep your cool in a healthy, happy way
.
I love this version so much because you can make it without an expensive churner + it's creamy & flavorful without fake flavours, preservatives, additives or colourings 
.
Now...with every sweet treat I create & share, bookmark this in your 'every now & then sweet treat' folder vs enjoying it as an 'ice cream/cake for breakfast' kinda situation 
.
Although it's filled with real, health-supportive ingredients, it houses lots of healthy fat + real, natural sugars - best factored into a diet filled with non-starchy veg FIRST + a sensible portion of plant &/or organic grass-fed/wild-caught/pasture-raised animal protein - whatever floats your boat!
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No Churn Choc Coco Ice Cream
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You need:
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✨2 x 400g/14oz cans coconut cream, left in fridge overnight
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✨1 cup cacao powder
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✨3/4 cup pitted, organic dates, soaked in boiling water for 15 mins (drain & keep water)
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✨1 cup unlsulphered desiccated coconut
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✨1/2 cup full-fat coconut milk
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OPTIONAL:
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4 x probiotic capsules - use powder, discard the capsules
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1/2 - 1 cup soy-free choc chips, cacao nibs or unsulphered dried fruit
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1/2 cup crushed nuts - soak at least 4 hours & fold in at the end
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You do:
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Place a large mixing bowl (preferably a stainless steel one) in the freezer to chill.
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Blitz dates in food processor, adding 1 tablespoon at a time of its soaking water until you make a thickened paste.
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Remove coconut cream & bowl from fridge. Scoop JUST thickened cream into bowl - save liquid for smoothies, etc. Using electric beaters (or stand mixer) whip until smooth & creamy.
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Add cacao, milk & date paste. Whip until completely combined.
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Transfer to freezer-safe container, freeze o/night. Remove at least 25 minutes before serving. Run an ice cream scoop under boiling hot water before scooping.

You scream, I scream, we all scream for (no churn, plant-based) ice cream!

Am I right? ‍♀️

If you’re thinking “yes, yes YES!” then here’s one I created for YOU for when temperatures hit an all-time HIGH & you need to keep your cool in a healthy, happy way  I love this version so much because you can make it without an expensive

 

churner + it’s creamy & flavorful without fake flavours, preservatives, additives or colourings 

Now…with every sweet treat I create & share, bookmark this in your ‘every now & then sweet treat’ folder vs enjoying it as an ‘ice cream/cake for breakfast’ kinda situation Although it’s filled with real, health-supportive ingredients, it houses lots of healthy fat + real, natural sugars – best factored into a diet filled with non-starchy veg FIRST + a sensible portion of plant &/or organic grass-fed/wild-caught/pasture-raised animal protein – whatever floats your boat!

No Churn Choc Coco Ice CreamYou need:

  • 2 x 400g/14oz cans coconut cream, left in fridge overnight
  • 1 cup cacao powder
  • 3/4 cup pitted, organic dates, soaked in boiling water for 15 mins (drain & keep water)
  • 1 cup unlsulphered desiccated coconut
  • 1/2 cup full-fat coconut milk

OPTIONAL:

  • 4 x probiotic capsules – use powder, discard the capsules
  • 1/2 – 1 cup soy-free choc chips, cacao nibs or unsulphered dried fruit
  • 1/2 cup crushed nuts – soak at least 4 hours & fold in at the end

You do:

  1. Place a large mixing bowl (preferably a stainless steel one) in the freezer to chill.
  2. Blitz dates in food processor, adding 1 tablespoon at a time of its soaking water until you make a thickened paste.
  3. Remove coconut cream & bowl from fridge. Scoop JUST thickened cream into bowl – save liquid for smoothies, etc. Using electric beaters (or stand mixer) whip until smooth & creamy.
  4. Add cacao, milk & date paste. Whip until completely combined.
  5. Transfer to freezer-safe container, freeze o/night. Remove at least 25 minutes before serving. Run an ice cream scoop under boiling hot water before scooping.

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