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Dark Chocolate and Sea Salt Ice Cream

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< 1 min read
Summary

Stay cool and energized this summer with dark chocolate and sea salt ice cream, which gets its creaminess from coconut milk and natural sweetness from dates. Bananas act as a double agent giving the ice cream some of both. One thing that’s awesome about homemade ice cream is that you can adjust the sweetness to your liking. No more “this is too sweet” or “it’s not sweet enough.” Taste as you go, using the reference amount of date paste below (it’s pretty dark!), and add the amount of date paste you need based on your sweet preference.

Yields2 ServingsPrep Time10 minsTotal Time10 mins

Ingredients

 1 ½ cups coconut milk
 ½ cup organic cacao powder (fair trade or rainforest alliance-certified)
 1 banana (ripe)
 4 tbsp date paste (recipe link in chef’s notes)
 2 tsp vanilla extract (preferably alcohol-free)
 2 pinches sea salt (optional)

Directions

1

Add all ingredients to a blender.

2

Place in a freezer-safe container, covered bowl, or chocolate molds with popsicle sticks.

3

Place in the freezer for at least 30 minutes or until frozen.

4

Bring to room temperature and let sit for 5 minutes before enjoying.

Chef's Notes

Make the Date Paste
A plant-based kitchen must-have, here’s the recipe for this oh so easy alternative to refined sweeteners.

Delicious and nutritious additions
Add a nut or seed butter of your choice.

Add some crunch with nuts and seeds like almonds or flaxseeds.

Before freezing, mix in dried fruit like banana, raspberry, or strawberry.

Blend in cinnamon, cayenne or other spices of choice.

Blend in a few drops of mint or fresh mint for a minty chocolate flavor.

Mix in some shredded coconut before freezing.

Freeze it in ice cube trays
Stir an ice cream cube into hot oatmeal.

Drop an ice cream cube into hot plant-based milk and stir until the ice cream melts to make a hot chocolate.

Allow the ice cream cube to melt over fresh berries.

Ingredients

 1 ½ cups coconut milk
 ½ cup organic cacao powder (fair trade or rainforest alliance-certified)
 1 banana (ripe)
 4 tbsp date paste (recipe link in chef’s notes)
 2 tsp vanilla extract (preferably alcohol-free)
 2 pinches sea salt (optional)

Directions

1

Add all ingredients to a blender.

2

Place in a freezer-safe container, covered bowl, or chocolate molds with popsicle sticks.

3

Place in the freezer for at least 30 minutes or until frozen.

4

Bring to room temperature and let sit for 5 minutes before enjoying.

Dark Chocolate and Sea Salt Ice Cream