Delish no-churn chocolate ice-cream

If you ask me what one of my favourite desserts is, I would have to say ice-cream every time. My family love it too, and I know many children "scream for ice-cream" in many households, which is why I came up with this healthy, no-churn chocolate ice-cream recipe. 

Because it's not highly processed and is sugar-free and dairy free, I included it in my 10-day liver cleanse, called Elimin8. Yep, I'm all for coming up with healthier alternatives to traditional treats- because I don't think anyone needs to feel deprived when it comes to food. There are always healthy, tasty swaps you can make. In fact, this ice-cream is creamier and richer than many store-bought varieties, yet its a better option for the whole family. 

I also love the fact that it contains no more than 5 ingredients and is easy to make. So, if you're stuck with what to make for Easter dessert this year, while we're all on lockdown due to the Covid-19 virus, I'd suggest this no-churn chocolate ice-cream - because there's a good chance you already have most of these ingredients in your pantry, ready to use. And if not, it's a quick in-and-out of the store to grab what you need. 

I indulge in this ice-cream, totally guilt-free, and you should too!

ALSO SEE: A family fun coconut ice recipe 

No-churn chocolate ice-cream

Serves 4-6

Estimated prep time: 30 minutes (freezing not included)

Ingredients

• 2 cans coconut cream or full fat coconut milk, chilled overnight (don't shake; only coconut should feature in the ingredients list)
• 2/3 cup raw cacao powder
• 400g pitted dates, soaked in warm water for 10 minutes then drained
• 1 tsp pure vanilla extract
• ½ cup unsweetened almond or rice milk

NOTE: If you can't find these ingredients in traditional stores, Dis-Chem has them all in stock during this time. 

I personally use: 

Lifestyle Food Coconut Milk

Method

1. Place a large mixing bowl in the freezer to chill for 10 minutes.
2. Add dates to a food processor and process until in small bits. Add a little hot water bit by bit until a paste forms. Set aside.
3. Keeping the cans upright, scoop the coconut cream out the cans and into the chilled mixing bowl. You can keep the coconut water for other uses if you like – like blending into a smoothie!
4. Whip until creamy and smooth then add cocoa powder, vanilla, almond/soya milk and half the date paste. Whip until fully mixed.
5. Taste and adjust flavours as needed with cocoa powder and date paste.
6. Transfer to a parchment-lined freezer-safe container and cover loosely with plastic wrap, then foil to help freeze.
7. You can take this out in a couple of hours for a chilled mousse-like ice cream. Freeze overnight for a firmer ice cream.
8. Set out for at least 20 minutes prior to serving, and use a scoop warmed under hot water for a proper scoop.

ALSO SEE: My healthy chocolate bark recipe