use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Chocolate Ice Cream

The perfect summer treat! Vegan chocolate ice cream with Violife Creamy Original. A delicious homemade recipe for the entire family!

  • preparation timePrep time20 minutes
  • servingsServings20 portions
vegan bbq recipes
vegan recipes to impress
dairy free desserts
recipe image Chocolate Ice Cream
  • 1 pack Violife Creamy Original
  • 2/3 cup unsweetened cocoa powder
  • 1/2 cup unsweetened almond milk
  • 400 g pitted dates
  • 1 tsp pure vanilla extract
  • 1 tbsp filter coffee or espresso
  • Ice cream cones, to serve
  1. Place a large mixing bowl in the freezer to chill for 10 minutes.
  2. Meanwhile add pitted dates to a blender and blend well. Add some hot water slowly until a paste like texture forms.
  3. Place inside the chilled mixing bowl, add Violife Creamy Original and whisk until smooth. Then add cocoa powder, vanilla extract, coffee or espresso and almond milk. Whisk until incorporated.
  4. Transfer to a lined baking tin and cover loosely with plastic wrap and then foil. Allow to set overnight in the freezer.
  5. Remove from freezer fifteen minutes before serving and use a scoop to serve.