Chocolate ice cream has always been my favorite. Well… It’s between chocolate and coffee. But, what could be better than vegan ice cream that tastes even better than dairy ice cream? Nothing!
So, I have a bit of an announcement. I went VEGAN! Yup! Just a few weeks ago, I decided to try the raw vegan diet to lean out my body a bit after the summer of foodie heaven.
Don’t worry, though. I’ll still make some non-vegan recipes that my family will be the judge of. But, mostly, I will be giving you vegan options of the foods you love and don’t know can be vegan and still taste good.
My high school does a thing where on the first Friday of the school year, they have all the school clubs and teams set up booths and the kids walk around at lunch to see which extra curriculars they want to do.
When I was walking through the hallway, the animal rights club was sticking out to me for some reason. I just knew I had to join.
So, I went to my first animal rights club meeting yesterday, which made me really excited for this year. While I’m failing chemistry, I can now save animals too. What could be more important than that? Not chemistry. That’s for sure.
Back to the ice cream. I mean VEGAN ice cream!
This VEGAN ice cream is:
Incredibly creamy
Shockingly VEGAN
Unbelievably nutritious
Just as sweet as the ice cream you love
NO-CHURN!
- 2 (14 ounce) cans full-fat coconut milk, refrigerated overnight
- 1 cup pitted medjool dates
- ½ cup unsweetened cocoa powder or cacao powder
- 1 Tablespoon pure maple syrup
- ¼ cup unsweetened almond milk or cashew milk
- 2 teaspoons vanilla extract
- Chill a large mixing bowl in the freezer for 15 minutes.
- Meanwhile, add pitted dates to food processor and blend until caramel ball forms.
- Remove chilled bowl and scoop coconut cream out of the cans, leaving the clear part out.
- Whip with an electric mixer. (You can use a standing mixer instead.)
- Add blended dates and whip. Scrape bottom to make sure dates haven't stuck to the bottom and whip again.
- Add cocoa, maple syrup, almond milk and vanilla and whip until fluffy and fully mixed.
- Line a freezer-safe container (I used a loaf pan) with parchment paper.
- Scoop mixture into container and smooth the top with the back of a spoon.
- Cover with a lid or a few layers of tin foil. (Make sure tin foil is wrapped tightly around edges.)
- Freeze overnight.
- Before serving, let sit in room temperature for a few minutes to soften.
- Store extra for up to 4 days.
* If ice cream is still hard after softening for a few minutes, use a hot spoon to scoop.
