Cacao Ice Cream

Cacao No Churn Ice Cream! I don’t know about you, but I always need something sweet after dinner and fruit just doesn’t always cut it, sometimes I want chocolate. I’ve been making “nice cream” because it’s so easy and tastes amazing! This recipe is also gluten free, vegan, paleo, and only 5 ingredients!

Note: Although this recipe is made with Whole30 compliant ingredients, you are technically not supposed to eat dessert when doing Whole 30.

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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 to freeze for about 4-5 hours to turn into “ice cream.” All you have to do is let it sit in the freezer, it’s no churn! If it is left in the freezer for too long, 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 (4-5 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 being gluten free, vegan, and paleo?

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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. The cacao powder gives the ice cream its chocolaty flavor, but it tastes bitter by itself. The bananas balance out the cacao powder to give it a sweet, chocolaty 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.

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Ingredients:

  • 2 ripe bananas
  • 2 tbsp cacao powder
  • 1 avocado
  • 1 can full fat coconut milk
  • 2 medoolan dates (pitted)
  • Optional: top with cacao nibs

Directions:

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 4-5 hours. This part is very important. If it freezes for too long, it will turn icy and be hard to scoop. Because there are no stabilizers in this, it is best to consume the same day. If you do have leftovers: freeze the leftovers and when you are ready to consume, allow the ice cream to thaw for up to one hour (depending on the size of the ice cream leftover). Place ice cream in a high speed blender to re-form the ice cream texture.

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Well By Mel

Hi, I’m Mel! I’m so excited to have you visit my page! I am a Masters candidate at Columbia University, studying Nutrition Education. Following the program, I will pursue RD accreditation. I love all things health and wellness and am a firm believer in eating real food. I am here to share easy, healthy, and delicious recipes! There is a common misconception that eating healthy is bland and unappetizing, but it doesn’t have to be! I truly believe that eating healthy can be fun and delicious and I hope that my recipes show you how. I also share tips on nontoxic living. I hope you follow along 😊

7 thoughts on “Cacao Ice Cream

  1. What is a good brand of full fat coconut milk and how is that distinguished on the container? Having trouble determining whether it’s full fat

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    1. Get canned coconut milk! It’s usually found in the Asian foods section of the grocery store. The cans are usually labeled if they are low fat. Just avoid any low fat labeling and when in doubt- check the nutrition facts for fat content! I’ve purchased the whole foods brand, the Trader Joes brand, and other various brands whose names I cannot remember. Hope this helps!

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