![\"\"](\"https:\/\/theveganmonster.de\/wp-content\/uploads\/2016\/06\/Vegan-Gluten-free-Dairy-free-Nut-free-Fruit-Sweetened-Chocolate-Ice-Cream-Recipe-1.jpg\" "\\"\\"")
<\/a><\/p>\nBut that does not repel me from working on rather cold recipe creations. Like this vegan, gluten-free, nut-free and coconut free chocolate ice cream recipe<\/strong>, that I have been working on for a while now.<\/p>\n After a few variations I can say that it is quite crucial to add some kind of seed or nut in order to achieve a deliciously creamy texture. I opted for sunflower seeds because they are my personal favourite. You could also use pumpkin seeds or nuts, if you are OK with them. Make sure you soak them though.<\/p>\n As always, this recipe works with and without and ice cream maker<\/strong>. Please see instructions for both options below \ud83d\ude42<\/p>\n Please note:<\/strong> I cook the sweet potato without peeling it, in a pot topped with water. Then let it cool down a little before peeling. This way it won’t soak up so much water. You can also bake it in the oven until tender.<\/p>\n 1\/2 cup (140g) cooked k\u016bmara (sweet potato) some extra cacao nibs if you like to add some more chocolate flavour and crunch \ud83d\ude42 (optional)<\/p>\n 1. In a high-speed blender, blend all ingredients but the cacao nibs until smooth. If your blender isn\u2019t very powerful, let the dates soak in the water for a while.<\/p>\n 2. Transfer mixture to the ice cream maker and churn until it is almost finished.<\/p>\n 3. Pour in the cacao nibs and let churn for another 2 or 3 minutes.<\/p>\n 4. Scoop the ice \u2018dream\u2019 into a freezer safe container and pop in freezer for an hour or so to let firm up properly.<\/p>\n 1. In a high-speed blender, blend all ingredients but the cacao nibs until smooth. If your blender isn\u2019t very powerful, let the dates soak in the water for a while.<\/p>\n 2. Transfer the mixture into freezer safe containers, filling the container not higher than the thickness of your finger. Place in freezer until solid.<\/p>\n 3. Pop frozen ice dream slabs onto work bench and cut into cubes.<\/p>\n 4. Place ice cubes in high speed blender and using the tamper, push them at medium speed into the blades until it is ice-creamy.<\/p>\n 5. Scoop a layer of the\u00a0 ice \u2018cream\u2019 into a freezer safe container, sprinkle with cacao nibs. Then add another layer and sprinkle with cacao nibs again. Repeat until finished. Place in freezer until it is more firm.<\/p>\n Enjoy! \ud83d\ude42<\/p>\n Please let me know what you think about this recipe, I\u2019d love to hear from you<\/strong>! And if you remake this recipe, please share the picture with me on Pinterest<\/a>, Instagram<\/a> or Facebook<\/a>.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\nFor approx. 1.5 liter you’ll need:<\/strong><\/h3>\n
\n1\/2 cup (75g) sunflower seeds,\u00a0 soak them in filtered water for at least 8 hours, then rinse and drain
\n3\/4 cup (75g) FAIR-TRADE cocoa or cacao powder
\n1 cup (140g) dates, pitted and diced (or more if you like it sweeter)
\n3 cups (750ml) water<\/p>\nPreparation with ice-cream maker<\/strong><\/h3>\n
Preparation without high-speed blender:<\/strong><\/h3>\n