Previous slide Next slide Carousel slide Pause slide movement Resume slide movement
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
close menu open menu
Click to read more about this recipe
Includes
Cooking with children

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
Tea
Lunch
Dinner
Dessert
recipe image Chocolate Ice Cream
  • Includes
    1 pack Violife Creamy Original
  • Includes
    2/3 cup unsweetened cocoa powder
  • Includes
    1/2 cup unsweetened almond milk
  • Includes
    400 g pitted dates
  • Includes
    1 tsp pure vanilla extract
  • Includes
    1 tbsp filter coffee or espresso
  • Includes
    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.

Related Recipes

 

Related products