cooking with nothing

Vegan coconut choc-chip ice-cream

A.k.a Bounty bar ice-cream! After giving my first batch of ice-cream a whirl earlier this month, I decided to re-create another of my favourite combos in dairy-free glory. This vegan recipe uses just four ingredients and won’t be left chilling in the freezer for long… 

• a 400ml can x coconut milk
• between 3-6 x medjool dates, pitted (depending on how sweet you like it)
• 1 tsp x pure vanilla extract
• ¼ cup x cacao nibs (or good-quality dairy-free dark chocolate)

Combine all ingredients, except for the cacao nibs, in a blender and process until smooth.

If you have an ice-cream maker (which I don’t), add the mixture then drop the cacao nibs in and let it churn until you get a creamy consistency. Transfer to a freezer-safe container and leave for 1-2 hours, then serve.

Otherwise, pour into a freezer-safe container and stir in the cacao nibs. Place in the freezer for a few hours, removing every half an hour to whisk; otherwise it’ll freeze into a block. Wait until it reaches desired consistency, then serve. The time this takes will depend on the coldness of the freezer and the size of your container (using two containers instead of one will speed up the process).

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