Chocolate ice cream
Summer is finally here, so I decided to make some homemade ice cream. Spoiler alert: it turned out super delicious!
While it’s not the typical texture you’re used to, it’s just as tasty, with a creamy texture and, importantly, it's much healthier. You only need four ingredients and a blender to whip up this delightful treat.
Ingredients:
130-150 grams of cashews
250ml coconut cream
5-6 dates (no syrup) or a couple of spoons of honey
2-3 tbsp cocoa powder
Instructions:
Soak the Cashews: Begin by soaking the cashews in boiling water for 2-3 hours (or more). This step is crucial to achieve a smooth, creamy texture. Once soaked, drain and rinse them well.
Prepare the Dates: Soak the dates in water for at least 30 minutes to soften them. This will also help remove any syrup or oil coating.
Blend the Base: Place the soaked cashews in a blender and add the coconut cream. Blend until the mixture is very creamy and smooth with no lumps remaining.
Add Dates and Cocoa: Add the softened dates and cocoa powder to the blender. Blend again until fully incorporated. If you prefer a richer chocolate taste, feel free to add more cocoa powder to your liking.
Freeze the Mixture: Pour the mixture into a bowl or any mold of your choice. Freeze until it becomes solid.
Achieve Ice Cream Consistency: If the ice cream becomes too hard or if you plan to eat it the next day, let it thaw slightly, then blend again until it reaches the desired ice cream consistency. You can add a bit of plant-based milk if needed.
I made a big portion so I can freeze it and enjoy whenever we want. Plus, this vintage ice cream bowl I found at a vintage market adds a charming touch to the presentation.
Enjoy making and eating this healthy homemade ice cream!
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