CHOCOLATE ALMOND MILK NICE CREAM

 

 

Chill out with this easy and nutritious dairy-free ice cream dessert from Plenish chef Joey O’Hare.

Simple to make and genuinely delicious, this recipe is very versatile; if it’s set in the fridge it’s a chocolate pudding, if frozen, it’s ice cream. If freezing for ice cream, it’s a good idea to add just a little extra sweetness, as things never taste quite as sweet when frozen.

This recipe makes a small-medium tupperware of ice cream, or 6 small/medium chocolate puddings. This mix is rich so I would advise erring on the smaller side when portioning, and leaving room in each dish for some fresh berries or toppings that will compliment and balance its richness and intensity.

The choice of sweetener will make a difference to the overall flavour and texture. I strongly recommend a thicker, pale honey, one that’s almost ‘set’ and mild in flavour. Maple syurp and date syrup will also of course work, but the end result will be a little different. I’ve tried a few and would recommend a thick honey to be the best.

 

INGREDIENTS

1 large, perfectly ripe avocado – not too firm, and not over-ripe!

1 cup Plenish almond milk

6 tablespoons cacao powder, slightly heaped

4 tablespoons of thick honey, slightly heaped

2 tablespoons tahini, slightly heaped – if you love chocolate and peanut butter together, use this instead, maybe even three spoons!

a dash of vanilla extract

a pinch of fine sea salt

 

 

METHOD

Blend all the ingredients together until totally smooth. Stop the blender once or twice to scrape down the edges of the jug, ensuring that there are no little flecks of avocado lurking!

When it’s totally smooth scrape it into a suitable tupperware and pop it in the freezer.

Remove from the freezer after an hour, and whisk the ice cream around using a fork for a minute – really give it good stir here! This will help to break down the ice-crystals that form during freezing, and give you a softer ice cream at the end.

If possible, do this another 2 or 3 times over the next 6 hours, as the ice cream freezes. It is at it’s best after 6-8 hours in the freezer, having been whisked up several times.

If you are making it well in advance, again, ensure you whisk it up at least 2 or 3 times during the freezing period, and be sure to take it out of the freezer 20 minutes before you’re ready to eat it, allowing it to thaw.

For the perfect scoop, dip your ice cream scoop in a mug of hot water before digging in.

If you love chocolate orange, add the zest of 1 orange to the mixture – it’s delicious!

 

For more dairy-free recipes from Joey click here.

To start cooking with our dairy-free range click here.