Chocolate Velvet Ice Cream

by Susan on March 11, 2015

For those of you who dismiss my ice cream posts because you lack an ice cream maker, don’t turn away! You don’t need one for this treat. Know what else you don’t need? Milk or sugar. If you’re skeptical, I won’t judge. When I first flipped to the recipe in Kelly Brozyna’s The Paleo Chocolate Lovers’ Cookbook, I had my doubts as well.

I’ve made dairy-free chocolate ice cream sweetened only by dates (and it just so happened to be a recipe from Kelly Brozyna). It was delicious and creamy, so I knew making a date-sweetened frozen treat was possible. I find the texture of homemade ice cream very fickle though, especially when you’re dabbling with dairy-free. I just couldn’t imagine whipping one up that wouldn’t turn to a crystallized mass in my freezer.

I was also a bit curious about Kelly’s use of hemp seeds in the recipe. I figured they were there to add texture, but I didn’t know quite what to expect.

The key is to use a high-powered blender, which will ensure that the mixture gets completely smooth. Dates need a little time and patience to get totally processed, and you certainly wouldn’t want to find any sticky bits in a creamy ice cream. A strong blender also adds air to the mixture, which is key to the final texture. Kelly makes it clear that you need to freeze the mixture right away, when it still has air in it from being pureed.

I decided to freeze mine in a loaf pan, because it looked so cool in the cookbook’s photo. An freezer-safe container would work, just remember to cover it before freezing.

If the photo doesn’t convince you, take my word (as a skeptic myself!) that this one is delicious. Healthy, easy and indulgent. What’s better than that?

Chocolate Velvet Ice Cream
adapted from The Paleo Chocolate Lovers’ Cookbook

1 13 oz. can of coconut milk
10 large, soft, pitted Medjool dates
1/4 cup hemp seeds
1 cup water
1/3 raw cacao powder
1 tbs. vanilla extract

Put coconut milk, dates and hemp seeds in a blender. If you don’t have a high-speed blender (like a Blendtec or Vitamix, do this step in a food processor). Run until completely smooth.

Add in water, cacao powder and vanilla. Puree again until completely smooth.

Pour into a dish, cover and freeze right away to maintain the air in the mixture.

To serve, sit on counter until soft as desired.

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