22 de febrero de 2016

Vegan Chocolate Ice Cream RECIPE FOR YOU TODAY

Vegan Chocolate Ice Cream 
YIELD: 12 Servings
PREP: 30 mins
A chocolate ice cream recipe that is perfectly suitable for vegans, and is gluten free and sugar free! It tastes amazing frozen as an ice cream, or for those impatient chocolate lovers it can be chilled for a more mousse-like texture. Surprise yourself with this fantastice chocolate ice cream recipe!

28 ounces coconut milk chilled
2/3 cup cocoa powder unsweetened
16 ounces dates pitted
1 teaspoon vanilla extract
1/2 cup almond milk unsweetened

Place the coconut milk in the chilled mixing bowl. If you are using coconut cream, scoop it out of the cans, leaving behind the clear liquid.

Soak the dates in warm water for 10 minutes and then drain them so they are sticky and moist. Add thewm to a food processor and mix until small bits remain, Slowly add hot water and mix so it becomes a thick paste.

Whip the coconut milk/cream until smooth and creamy. Add the cocoa powder, vanilla, almond milk, half of the date paste and mix until fully blended.

Taste the mixture and adjust the flavours to your liking. Add the rest of the date paste and more cocoa powder if needed. Optional ingredients include cinnamon, espresso and nuts.

Transfer the mixture into a parchment-lined, freezer-safe container. Cover it loosely with plastic wrap and then with foil.

Leave to freeze overnight.

Before serving, let the ice cream set for 20 minutes. Serve using a scoop warmed under hot water. Best served fresh but will keep in the freezer for up to a week.

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