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, contains no added sugar, and only requires 5 ingredients!
The cacao ice cream needs about 4 hours in the freezer to turn into “ice cream.” 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. The texture is very similar to ice cream. 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 satisfied. 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. 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
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!