Gluten Free, Vegan Chocolate Ice Cream (No Ice cream Maker Required!)
2 cans coconut cream or full fat coconut milk (chilled overnight in the fridge)
1/2 cup almond milk
2/3 cup unsweetened cocoa or cacao powder
Roughly 15 pitted dates (if not sticky and moist, soak in warm water for until sloppy then drain, very technical huh!)
1 tsp pure vanilla extract
Place a large mixing bowl in the freezer to chill for 10 minutes.
In the meantime, add moist, pitted dates to a food processor or nutribullet and process until small bits remain. Then add hot water a little at a time until it forms a thick paste. Set aside.
Without tipping the cans, scoop out the coconut cream from the cans of coconut cream OR coconut milk, reserving the clear liquid for other uses. Place in chilled mixing bowl.
Using a mixer, whip until creamy and smooth. Then add cocoa or cacao powder, vanilla, almond milk and half of the date paste. Whip until fully incorporated.
Taste and adjust flavors as needed.
Transfer to a baking paper lined freezer safe container and cover loosely with plastic wrap, then foil to help freeze.
Take this out in a couple of hours for a chilled mousse-like ice cream or freeze overnight for a firmer ice cream.
Set out for at least 20 minutes prior to scooping, and use a scoop warmed under hot water for a proper instagram worthy scoop.
Will keep in the freezer for up to one week, but best when fresh!!!!