By Dreena Burton
This is by far the easiest chocolate ice cream I’ve ever made. It doesn’t require an ice cream maker, and it’s still scoop-able after freezing! It tastes so good after blending, you can opt to enjoy as a chocolate mousse or pudding instead of a gelato. Either way, it’s irresistible!
- 1 cup Earth’s Choice Coconut Cream, refrigerated (or from can of coconut milk, see note)
- 1 cup (packed) pitted dates
- 1 cup frozen banana pieces
- 3 Tbsp cocoa powder
- 1/4 tsp sea salt
Optional: 1/4 – 1/2 tsp vanilla bean powder or seeds from one vanilla bean or 1/2 tsp vanilla extract (see note below)
In a high-speed blender, combine all ingredients. Puree until very smooth. Transfer to a container to freeze (see note for mousse/pudding ideas). It will take 4-6 hours to completely set, but can be enjoyed softer set – up to you! Makes about 2 1/2 cups.
Coconut Milk Note: Use Earth’s Choice Coconut Milk Premium (rather than light). Before using refrigerate it overnight, or for a few days. The cream will rise to the top and be easy to scoop and measure. Use only the thick cream.
Vanilla Note: I prefer the flavor of vanilla seeds or pure ground vanilla bean, but you can also use vanilla extract if you want to add that touch of flavor.
Idea: Our girls love this gelato so much, it’s hard to get it into the freezer! If you’re feeling the same, try serving straight up as a pudding or mousse, topped with fresh fruit.
Recipe reprinted from Let Them Eat Vegan by Dreena Burton. For more of Dreena’s recipes, visit www.plantpoweredkitchen.com.