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!
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![Preptime]()
Prep time20 minutes![Difficulty]()
DifficultyEasy![Servings]()
Servings20 portions
- 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
- Place a large mixing bowl in the freezer to chill for 10 minutes.
- Meanwhile add pitted dates to a blender and blend well. Add some hot water slowly until a paste like texture forms.
- 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.
- Transfer to a lined baking tin and cover loosely with plastic wrap and then foil. Allow to set overnight in the freezer.
- Remove from freezer fifteen minutes before serving and use a scoop to serve.
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