Chocolate Ice Cream

This is, hands down, the most moreish Chocolate Ice Cream we have ever made..

7 ingredients, no refined sugar and no equipment needed, just a little bit of elbow grease

We promise this plant-based ice cream has to be made to believed!

Makes 5 serves

Ingredients

  • 1 tin organic coconut mylk
  • 70g organic raw cacao powder
  • 200g organic dates
  • 400ml & 5 tbspn warm water
  • ½ tsp organic vanilla extract
  • 75ml organic beetroot juice
  • 30ml date juice (see below)
  • 3 tspn organic lime juice

Method

  1. The night before add warm water to the dates & leave to soak overnight. Put coconut mylk tin in fridge
  2. Place a large mixing bowl in the freezer to chill
  3. Drain dates, keeping date juice to the side
  4. Add dates to a food processor and process with date juice & 5 tbspn warm water until small bits remain within a paste
  5. Remove coconut tin from fridge & scoop out the solid coconut from the can reserving the clear liquid for other uses
  6. Remove large mixing bowl from freezer & add coconut mylk
  7. If you have a mixer, whip until creamy and smooth. If you don’t then elbow grease and a large fork do the job just as good!
  8. Add cocoa, vanilla, beetroot juice, lime juice and the date paste
  9. Whip until fully combined
  10. Transfer to a parchment-lined freezer-safe container and cover loosely with plastic wrap & then foil over the top
  11. If you would like a chilled mousse-like ice cream it only has to be frozen for a couple of hours. For solid ice cream leave for up to 4 hours
  12. For ice cream, set out 20 minutes prior to scooping, and use a scoop warmed under hot water for an old school scoop

Equipment

Whipper or elbow grease

The Nerdy Nutritionist

Cacao (Theobroma cacao)~ food of the Gods

Originally used by the Aztecs, Incas and Mayans, this powerful bean dominated as an aphrodisiac symbolizing wealth and power. Cacao has kept its reputation over the centuries due to its numerous beneficial actions and pleasing flavour to almost everyone’s palate.

With four times the amount of catechins (antioxidant) than green tea (1), cacao boosts extensive antioxidant potential to warn off any oxidizing conditions that occur naturally due to metabolism or from our surrounding environments

Cacao is a rich source of magnesium containing an impressive 500-600mg per 100g serve(2)

Also containing abundant amounts of phosphorus, calcium, selenium, zinc and potassium, these minerals make cacao one of the most beneficial foods for the cardiovascular system by reducing both systolic and diastolic blood pressure, hyperlipidemia; and improving vascular function (1)

References

(1) Braun, L. & Cohen, M. (2010) Herbs & Natural Supplements – An evidence-based guide (3rd ed.) Elsevier: Australia

(2) Rucker, R. (2009). Chocolate: History, Culture, and Heritage. John Wiley & Sons, Inc: USA

 

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