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!

Prep Time | 5 minutes |
Passive Time | 3 hours |
Servings |
people
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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
Ingredients
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Instructions
- 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.
Recipe Notes
Remove the ice cream from the freezer and leave for 5 minutes to defrost before scopping into bowls.
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