Like ice in the sunshine, I’m melting awaaaaay… this song comes to my mind as soon as I see ads for ice cream somewhere – especially in the movies when they show that screen with the ice cream selection of the movie theater. The advertising industry did well with that, when they started using this song for ice cream ads back when I was a kid. Burned (or frozen?) into my mind forever ;) Well, I did not want to talk about music but homemade Chocolate Coconut Ice Cream – perfect if you want to cool down a bit this summer…
I am trying to reduce my sugar intake for a while already. Well, I try to stay away from any added sugar actually – which reduces the general intake of sugar a lot ;) So baking without sugar or sugar replacements has become quite normal for me. When it comes to other sweet things besides baked goods I am still in testing mode somehow. Ice cream was on my list for quite a while to find a „sugar-free“ solution. In the beginning, I thought it would be complicated to make sugar-free ice cream since none of the ice cream shops I know offers anything sugar-free. But after some research, I found some ingredients you can use to skip the evil white sugar completely ;)
Dried dates, for example, work really well for ice cream. I am always a bit confused by the term „dried dates“ because they are actually not dry when you buy them. These fellas are soft and super sticky ;)
Some might think now „wait a minute… dates have a lot of sugar“ – and that is correct, they do. Dates are sweet and that‘s because of a good amount of natural sugar. So if you use them in a bake or like I did for this ice cream, the result will not be completely sugar-free but free from added sugar ;) Also – compared to regular ice cream the amount of sugar is normally smaller if you use dates to sweeten the mix.
The ingredients in this chocolate coconut ice cream are all plant based and vegan. The result is delicious and soft ice cream when it gets out of the ice cream maker. You should place it in the freezer for some time so it can harden a bit more. Saying that… since it is vegan and there is no egg, heavy cream or white sugar in it, it will harden more after a while in the freezer… means it will not stay creamy if it is too cold. But don’t worry – all you got to do is let it warm up a bit before serving and you will have a nice soft ice cream to enjoy. Just keep that in mind ;)
INGREDIENTS / ZUTATEN
(6 servings)
6.4 oz (180g) dates, pitted
17 fl.oz. (500ml) coconut milk
1 tbsp. vanilla extract
5 tbsp. cocoa powder
1.7 oz. (50g) semi-sweet chocolate, chopped
(6 Portionen)
180g Datteln, entsteint
500ml Kokosmilch
1 EL Vanille Extrakt
5 EL Kakao
50g Zartbitter-Schokolade (zuckerfrei), gehackt
DIRECTIONS / ZUBEREITUNG
1. Add the dates with some of the coconut milk to a food processor or a strong mixer and mix until you get a smooth puree. Gradually add the remaining coconut milk and mix until well combined. Add vanilla extract and cocoa powder and mix in. Fill this mixture into an ice machine and let freeze for about 50-60 minutes. Shortly before the ice cream is done add the chopped chocolate and let mix in. Place the ice cream in the freezer for 1-2 hours to harden it a bit more, then serve.
1. Die Datteln zusammen mit etwas Kokosmilch in einen Food Processor (oder starken Mixer) geben und cremig pürieren. Nach und nach den Rest der Kokosmilch dazugeben und mixen. Vanille Extrakt und Kakao dazugeben und untermixen. Die Masse in eine Eismaschine füllen und ca. 50-60 Minuten gefrieren lassen. Kurz vor Ende der Zeit die gehackte Zartbitterschokolade dazugeben und unterrühren lassen. Das fertige Eis für 1-2 Stunden ins Gefrierfach stellen und dann servieren.
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Here is a version of the recipe you can print easily.
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Vegan Chocolate Coconut Ice Cream (free of added sugar)
- Prep Time: 5m
- Total Time: 3h
- Yield: 6 1x
- Category: Ice Cream
- Cuisine: German
Description
Super delicious chocolate ice cream with a nice additional coconut flavor – vegan and free of added sugar. Perfect for summer!
Ingredients
Instructions
1. Add the dates with some of the coconut milk to a food processor or a strong mixer and mix until you get a smooth puree. Gradually add the remaining coconut milk and mix until well combined. Add vanilla extract and cocoa powder and mix in. Fill this mixture into an ice machine and let freeze for about 50-60 minutes. Shortly before the ice cream is done add the chopped chocolate and let mix in. Place the ice cream in the freezer for 1-2 hours to harden it a bit more, then serve.
Notes
Enjoy freezin’!
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