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Sunday, 29 May 2016

Chocolate & Coffee Ice-cream

Vegan, Dairy-free, Natural Sugar
Thick, creamy & utterly delicious Chocolate ice-cream with Coffee and Coconut!
A real summer treat!
Vegan Coffee ice-cream with homemade Vegan White Chocolate topped off with Coconut Curls and Coffee beans...what could be better? I know, its VEGAN & DAIRY-FREE!
When the suns out & the weather heats up, there is nothing more i crave than some cold ice-cream (and a iced latte)
This is my own tasty twist on the Chocolate ice-cream recipe by the wonderful Minimalist baker.
I had the idea to combine both along with a drizzle of homemade vegan White Chocolate.
I have linked my White Chocolate Recipe below-
http://bit.ly/25sN0Hf

This dessert is creamy & very luxurious. Its a lovely thick texture and melts in the mouth, just like a Chocolate Mousse! 
As this is Vegan, it still does contain natural fats which are okay in moderation but not to eat all the time!
A must make for a Chocolate & Coffee Lover! 

Purchase Gluten-free Ice-cream cones here-
http://bit.ly/1X6aopv

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Ingredients
-2 cans of full fat Coconut Milk
-1 cup of strong, brewed Espresso (I used 2 Tassimo Espresso Pods)
-2 Tablespoons of Avogel Fruit & Coffee Blend (You can use your favourite Coffee powder)
-30 Medjool dates (pitted)
-2/3 cups of Cocoa Powder (I used Unsweetened by the brand Food Thoughts which is organic & fair-trade)
-1 & 1/2 Teaspoons of Vanilla Extract
-1/2 cup of Unsweetened Almond milk
...

Step 1- Place the pitted, Medjool Dates with 5 Tablespoons of Water into a Food Processor and whizz up until creamy.

Step 2- Using a plastic spatula, carefully scoop out the Coconut Cream into a Large mixing bowl, trying not to get any of the Liquid in the bowl!

Step 3- Brew 1 cup of Espresso and leave to stand to cool slightly.

Step 4- Using a Electric hand Whisk, whisk the Coconut Cream until fluffy then add in the Cocoa Powder, brewed Espresso, Vanilla, Avogel Coffee Blend (or your Favourite Coffee blend) , Almond Milk and half of the Date mixture.
Whisk until fully combined. Taste and adjust to your desired flavour. I added in more Coffee Blend.
You can keep the left over Date mixture for other yummy Desserts!
Step 5- Line a loaf tin with greaseproof paper and carefully pour the Ice-cream into the Tin, cover with cling film and place into the Freezer.
The Ice-cream will take overnight to fully set.
As you can see, it darkens when fully frozen! 

Step 6- When its fully set. remove from the Freezer and leave to stand for 10 minutes before diving in, as it is easier to scoop when warmer!

Decorate with a drizzle of homemade white chocolate.
I also sprinkled on some unsweetened desiccated Coconut, Coconut Curls and Pink Sugar/ Coffee Beans for rustic decoration. I love how they turned out!
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I would love to see your take on my recipes. Tag me on your photo using the hashtag #Blogofvegan @thelittleblogofvegan <3 


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Holly Jade


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4 comments

  1. wow this sounds incredible <3 I will have to try this out asap! Your recipes are always so creative and exciting :) x

    http://monochromeroses.blogspot.co.uk/

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    1. aww, your comments are always so lovely! Thankyou for the on going support! Make sure to tag me in your pics using the hashtag #thelittleblogofvegan on social media :D Happy cooking x

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  2. This looks so good! I wanna make this for my hubby who loves coffee ice cream!

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    Replies
    1. aww thankyou so much! It tastes so good too! Thats lovely, make sure to tag me in your pictures using the hashtag #thelittleblogofvegan on social media! Its always so lovely for me to see your re-creations of my yummy recipes :) Happy baking/cooking x

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