I love ice cream. It goes right back to childhood and my dad who used to take me on secret ice cream trips, just him and me seeking out ice cream from haunts throughout Melbourne, back when ice cream was not even a thing!
This is not ice cream. But it is Nice cream, created for the dairy free amongst us who miss a good scoop of the cold stuff. This is sugar free, gluten free, dairy free, decadent, rich and yummy. It does melt quite quickly, be warned.
Nevertheless, I think you will enjoy it a lot! Now off you go and make the Raw Chocolate first! (or just use 70% or more dark chocolate from Callebaut. It is also dairy free and not far off sugar free.)
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- 100 Grams Raw Chocolate Chunks premade and cut into pieces Recipe
- 200 Grams medjool dates, pitted
- Juice 2 oranges or as needed
- 100 Grams Cashews
- 100 Grams Shelled Pecans
- 400 Grams water
- 2 Tablespoons vanilla bean paste BUY
- Pinches pink salt flakes BUY
- 80 Grams coconut oil BUY
- 50 Grams pure maple syrup
Premake the Raw Chocolate if using. Alternatively use a dark chocolate you like.
Place dates into the orange juice and soak at least 1 hour. Make sure there is enough juice to fully cover the dates. Add more if required.
Place nuts onto a paper lined tray into a cold oven set to 200°C and toast for 10 minutes.
Remove and cool slightly.
Place all ingredients except raw chocolate into Thermomix bowl and blend 2 min/speed 10.
Pour into a flat tray and freeze.
When fully frozen, cut into chunks and place half into Thermomix bowl and blend 10 sec/speed 8. Continue to add the remainder of the mixture in pieces little by little through hole in lid, speed 8 with the aid of the spatula.
When well aerated, add chopped chocolate and blend 8 sec/speed 6.
Scrape out into desired container and stir through the chocolate, adding more if desired until it is well distributed throughout the ice cream.
This is best served when removed from the fridge about 10 minutes before you wish to eat it.
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