Dairy Free Vanilla Ice Cream and Chocolate Ganache
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- ½ cup large Medjool dates (pitted)
- 1⅔ cup full-fat coconut milk
- 1½ cups Homemade Vanilla Almond Milk (cashew or hemp milk)
- 1 tablespoon vanilla extract
- 1 tablespoon gelatin (mix with ¼ cup boiling water until it completely dissolved (leave out if vegan))
- ⅔ cup full-fat coconut milk
- 3 ounces dark chocolate (finely chopped)
- ¼ cup toasted almond slivers (optional)
Method
- Place the dates and coconut milk into a high speed blender and puree until smooth.
- Add the almond milk, vanilla, and bloomed gelatin (if using). Blend until smooth.
- Chill in the freezer for at least an hour or in the fridge until cold.
- Pour into the ice cream machine and churn per the manufacturer’s instructions.
- In a small saucepan, warm the coconut milk over medium heat until it begins to simmer.
- Place the chocolate in a bowl, pour the hot coconut milk over it, and let it sit for 1 to 2 minutes.
- Whisk as the heat of the coconut milk melts the chocolate. Continue whisking until the milk and chocolate are well combined. (You can store the ganache covered at room temperature for up to a week.)
- Scoop the ice cream and top with melted ganache and toasted almonds. Enjoy!