This Vegan Chocolate Spiced ice cream is not only simply and fun to make, but it’s also a great way to cool off during the summer. When you consume something that’s colder than your body temperature (the ice cream), your body has to use energy to warm the ice cream up to body temperature, which in turn can create a cooling effect. This is a process known as “diet-induced thermogenesis.” Additionally, the sensory perception of the creamy and refreshing taste of ice cream can often lead to a psychological perception of cooling down.
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Vegan Chocolate Spiced Ice Cream
Description
Serves: 8
Prep: 20 minutes
Freeze: 3-8+ hours
Ingredients
28 oz coconut cream, unsweetened
½ C unsweetened cocoa or cacao powder
12 oz pitted dates (Mejool dates are great)
1 T pure vanilla extract
1 tsp ground cardamom
1 tsp ground Ceylon cinnamon
½ tsp nutmeg (optional)
1/2 cup full-fat unsweetened coconut milk or cashew milk
Instructions
- Place a large mixing bowl in the freezer to chill for 10 minutes.
- In separate bowl, soak pitted dates in warm water until moist – about 10-12 minutes, drain.
- Blend dates in food processor (or blender), until it forms a thick paste, add a little bit of warm water, if necessary, to achieve consistency.
- Add coconut cream in chilled mixing bowl.
- Using a mixer, whip until coconut cream until creamy and smooth.
- Add to the coconut cream the cocoa powder, vanilla, cardamom, cinnamon, coconut milk, and date paste. Whip until combined.
- Taste and adjust flavors as needed.
- Transfer to a silicone or parchment-lined freezer-safe glass or metal container and cover loosely with parchment or silicone, then place in freezer.
- Freeze for 3-4 hours for a soft-serve or mousse like consistency. Freeze 8 hours or overnight for a firmer consistency.
- Before service, allow to thaw for 10-15 minutes.
- Before scooping, dip scooper or spoon in hot water.
- Will keep in the freezer for up to one week, but best when fresh.
Notes
Optional Ad-ins
