Delish no-churn chocolate ice-cream
If you ask me what one of my favourite desserts is, I would have to say ice-cream every time. My family love it too, and I know many children "scream for ice-cream" in many households, which is why I came up with this healthy, no-churn chocolate ice-cream recipe.
Because it's not highly processed and is sugar-free and dairy free, I included it in my 10-day liver cleanse, called Elimin8. Yep, I'm all for coming up with healthier alternatives to traditional treats- because I don't think anyone needs to feel deprived when it comes to food. There are always healthy, tasty swaps you can make. In fact, this ice-cream is creamier and richer than many store-bought varieties, yet its a better option for the whole family.
I also love the fact that it contains no more than 5 ingredients and is easy to make. So, if you're stuck with what to make for Easter dessert this year, while we're all on lockdown due to the Covid-19 virus, I'd suggest this no-churn chocolate ice-cream - because there's a good chance you already have most of these ingredients in your pantry, ready to use. And if not, it's a quick in-and-out of the store to grab what you need.
I indulge in this ice-cream, totally guilt-free, and you should too!
No-churn chocolate ice-cream
Estimated prep time: 30 minutes (freezing not included)
- 2 cans coconut cream or full fat coconut milk, chilled overnight (don't shake; only coconut should feature in the ingredients list)
- 2/3 cup raw cacao powder
- 400g pitted dates, soaked in warm water for 10 minutes then drained
- 1 tsp pure vanilla extract
- ½ cup unsweetened almond or rice milk
NOTE: If you can't find these ingredients in traditional stores, Dis-Chem has them all in stock during this time.
I personally use:
- Place a large mixing bowl in the freezer to chill for 10 minutes.
- Add dates to a food processor and process until in small bits. Add a little hot water bit by bit until a paste forms. Set aside.
- Keeping the cans upright, scoop the coconut cream out the cans and into the chilled mixing bowl. You can keep the coconut water for other uses if you like – like blending into a smoothie!
- Whip until creamy and smooth then add cocoa powder, vanilla, almond/soya milk and half the date paste. Whip until fully mixed.
- Taste and adjust flavours as needed with cocoa powder and date paste.
- 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 serving, and use a scoop warmed under hot water for a proper scoop.