INGREDIENTS
Chocolate Ice Cream
- 240ml Unsweetened Almond Breeze®
- 78g cacao powder
- 425g pitted dates (if not sticky and moist, soak in warm water for 10 minutes then drain)
- 2 14-ounce cans coconut cream
- 1 tsp. pure vanilla extract
DIRECTIONS
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Put a large mixing bowl in the freezer for 10 minutes. Next, add moist, pitted dates to a food blender and process until they're only small bits. Then, add hot water (a little at a time) until it makes a thick paste. Set aside.
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Scoop out the coconut cream from the cans reserving the clear liquid for other uses. Put in chilled mixing bowl.
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Use a mixer to whip the coconut cream until smooth. Then add vanilla, cocoa powder, Almond Breeze® and half of the paste. Whip until well mixed. Transfer to a freezer-safe container and cover with plastic wrap, then foil to help freeze.
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Take this out after 2 hours for a chilled mousse-like ice cream or freeze overnight for a firmer ice cream.
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Set out for at least 20 minutes before scooping, and use a scoop warmed under hot water.
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Serves: 12