Cappuccino Ice Cream (Vegan, Nut-free, Fruit-sweetened)
Only a few ingredients needed. This cappuccino ice cream is super creamy and works without an ice cream machine. The recipe is vegan, gluten-free, nut-free and fruit-sweetened. Makes approx. 400 ml.
Ingredients
- 80 g sunflower seeds (or cashews), soak in water for 4 hours, then rinse and drain
- 120 g dates, pitted and chopped
- 150 ml freshly brewed FAIR-TRADE Kaffee, cooled down
- 250 ml coconut cream (from the can), OR plant-based cream
For the chocolate sauce:
- 1 tbsp FAIR-TRADE cocoa powder
- 1 tbsp date paste
- 1-2 tbsp water
Instructions
- Blend all ingredients for the ice cream smooth, using a high-speed blender.
- Prepare the chocolate sauce by blending all ingredients in a small bowl. Add just enough water to achieve a creamy sauce.
- Pour one third of the ice cream mixture into a freezer safe container. Then drizzle with some of the chocolate sauce. Repeat this step twice. Garnish if you like (I use cacao nibs).
- Freeze until it is fairly firm. Should you leave it in the freezer for longer, let thaw a little before serving (also see my note above).