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 reackon.

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!

Print Recipe

No Churn Dairy Free Double Chocolate & Walnut Ice Cream

The ultimate summer treat!

Course

sweets

Keyword

dairy free, Gluten free, raw, vegan

Prep Time

5 minutes

Passive Time

3 hours

Servings

people

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

Course sweets Keyword dairy free, Gluten free, raw, vegan Prep Time 5 minutes Passive Time 3 hours Servings people 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

Instructions

1. Soak dates and set aside.
2. In a high speed blender add coconut cream, cashew milk, cacao powder, maple syrup, soaked dates and salt. Blend on high until smooth.
3. Add chopped chocolate and pulse a few times. Pour ice cream into a glass or stainless steel container (freezer proof).
4. 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.

Recipe Notes

Remove the ice cream from the freezer and leave for 5 minutes to defrost before scopping into bowls.