Happy plant-based Choco nice-cream recipe! This vegan ice cream recipe will surely satisfy your sweet tooth and curb your cravings in a way that still uplifts overall health and happiness. It's simple to make, uses whole ingredients, and is naturally sweet. Enjoy this indulgence guilt-free!
Raw I Vegan I Gluten Free
Serves: 2 -3 servings
Time: 10 minutes + freezing time
Meat of 3 young coconuts, cleaned
2 cups fresh coconut cream* (or 1 can of culinary coconut milk)
8 dates, pitted & soaked
1/4 cup cacao powder
1 tbsp. coconut flower sugar
1/4 tsp. salt
*If using fresh coconut milk, use the thick part that separates to the top. Alternatively, you can use 1 (15 ounce) can of culinary, full-fat coconut milk.
Place all ingredients into a blender and mix until smooth and creamy. Taste and adjust as needed for sweetness.
Transfer the mixture into a large rectangle Tupperware. Place in the freezer until set or frozen.
Before serving, thaw slightly. Use an ice-cream scooper to create balls of ice cream. You can alternatively cut the ice cream block into pieces and place it back in the blender for a softer serving. Mix on medium speed until desired consistency. Stop to scrape the sides as needed.
Enjoy! Store in the freezer 2 weeks.
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