Vegan Chocolate Ice Cream

Ingredients
  • 1 14-ounce cans full fat coconut milk, chilled overnight in the fridge -Thai coconut milk)
  • 1/4 cup  organic cacao powder
  • 2 scoops  protein powder (no soy, certified low-glycemic, kosher, free of heavy trace metals)
  • ½ scoop  fiber supplement
  • 6 pitted dates (if not sticky and moist, soak in warm water for 10 minutes then drain)
  • 1-2 tsp. raw honey or liquid coconut palm sugar
  • ¼ tsp celtic sea salt
  • 1 Tablespoon avocado OR banana for extra creaminess
  • 3 cups ice
  • ½ cup almond milk IF NEEDED for your blender to function. Not necessary for vitamix.
 
OPTIONAL ADD-INs
  • 8-12 organic coffee beans 
  • 1/2 tsp cinnamon
  • Cacao nibs
  • Small green cabbage leaf (won’t be noticed!)
  • 1-2 drops food grade Peppermint extract
  • 1 T. peanut or almond butter
 
Instructions
  1. Add coconut milk and pitted dates to a food  processor/blender/Vitamix.
  2. Add additional sweetener such as honey or coconut nectar, if preferred. (Sweeteners bring out the flavor of the chocolate, especially unsweetened cocoa powder.)
  3. Add in dry powders- chocolate protein powder, fiber, cocoa powder, celtic sea salt.
  4. Add avocado or small portion of banana if desiring extra creaminess.
  5. Add 3 cups of ice.
  6. Makes soft serve ice cream. Freeze 30 min. for scoopable ice cream to serve in cones.
  7. Transfer to freezer-safe container and cover to freeze.
  8. Freeze overnight for a firmer ice cream.
  9. Set out for at least 20 minutes prior to scooping, and use a scoop warmed under hot water or Pampered Chef scoops.
  10. Will keep in the freezer for up to one week, but best when fresh.
Prep Time: 15 minutes, or less with a Vitamix.