fbpx

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
Prep Time 5 minutes
Passive Time 3 hours
Servings
people
Ingredients
Course sweets
Prep Time 5 minutes
Passive Time 3 hours
Servings
people
Ingredients
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.