Cacao No Churn Ice Cream!I don’t know about you, but I always need something sweet after dinner and fruit just doesn’t cut it, I want chocolate I’ve been making “nice cream” because it’s legit so easy and tastes amazing! This recipe is also gluten free, vegan, paleo, contains no added sugar, and only requires 5 ingredients!
This recipe is so easy to make! All you need to do is blend the ingredients together, throw it in a bread pan, and let it sit in the freezer. The cacao ice cream needs about 4 hours in the freezer to turn into “ice cream.” All you have to do is let it sit, it’s no churn! If it is left in the freezer for longer, it may get too hard and require you to let it thaw slightly prior to serving. If left in the freezer for the right amount of time (~4 hours), the texture is very similar to ice cream. I recommend using an ice cream scooper to serve to form it into scoops!
So how does it get it’s rich creamy texture and flavor while checking all of the healthy approved boxes?
One of the keys ingredients that contribute to this creamy texture is the full fat coconut milk. Full fat is a must. It makes the ice cream thick and creamy, plus is a healthy fat so will help keep you feeling full and satisfied for longer. The cacao powder gives the ice cream its chocolately flavor, but it is bitter by itself. The bananas balance out the cacao powder to give it a sweet, chocolately flavor and the medoolan dates are added for extra sweetness. I love adding dates to sweeten recipes because they not only taste sweet, but also contain fiber which will help you feel full. You can skip the dates if you don’t want it too sweet. The avocado adds to the creamy texture and satisfying taste.
2 tbsp cacao powder
1 can full fat coconut milk – must be full fat
2 fresh medoolan dates
Optional: top with cacao nibs
1. Add all ingredients to food processor and blend until fully mixed.
2. Pour mixture into a bread pan lined with parchment paper.
3. Place in freezer for ~4 hours and enjoy!