No Churn Dairy Free Double Chocolate & Walnut Ice Cream
It's heating up here in NZ and it's time for some cooler treats I reckon.
Vegan ice creams in the supermarket can be upwards of $15 for a small 500g tub, okay for a treat once in a while but why not try and make your own so you can enjoy it without breaking the weekly food budget!
The ultimate summer treat!
Ingredients:
1 cup coconut cream (the hard part when refridgerated)
1/2 cup cashew milk (or milk of choice)
2 Tbsp raw cacao powder
1/4 cup maple syrup
1/4 cup dates (soaked in boiling water for 10 mins)
pinch of salt
100 g dark chocolate, chopped roughly
1/4 cup walnuts (+ a handful for sprinkling)
Directions:
Soak dates and set aside.
In a high speed blender add coconut cream, cashew milk, cacao powder, maple syrup, soaked dates and salt. Blend on high until smooth.
Add chopped chocolate and pulse a few times. Pour ice cream into a glass or stainless steel container (freezer proof).
Stir walnuts through the ice cream and place in the freezer for 30 minutes. Sprinkle remaining walnuts on top then return for a further 2 hours before serving.
Remove the ice cream from the freezer and leave for 5 minutes to defrost before scooping into bowls.
