Coconut & Chocolate Ice Creams

I’ve been thinking about coconut and chocolate ice creams most of the summer and have finally found the time to play around and get it right. There have been a few versions, but I’m happy with this one, basically because it’s delicious, not too many ingredients and pretty simple to make – all key indicators of a good recipe.

I’ve been wanting to add protein powder to an ice cream, to get that extra kick of protein while enjoying some creamy deliciousness in summer.

It’s creamy and smooth, not icy, easy to make and the protein powder in it is not overpowering.

To be honest I’m not a huge ice cream fan. I’ve been tagged in lots of social media posts about ice cream and I kinda feel like, ok, thanks. And those ice creams usually have lots of added ingredients that I’m not too keen on. But these are small enough to just enjoy the creamy, ice cream without being too big to finish.

These coconut and chocolate ice creams have just four ingredients – dates, Pure Place protein powder, coconut cream and almond milk; or 7 if you coat them in chocolate. So, let’s say 7 ingredients, because let’s be honest, you’re going to want to coat them in chocolate. Coconut and chocolate ice creams always taste better when coated in chocolate. You could even sprinkle coconut on the chocolate after you’ve dipped them, or nuts, or buckinis.

They are sweetened naturally with the dates. They get the creaminess from the coconut cream and almond milk and the nutritional benefits of protein from the protein powder. If you want to make them nut free, replace the almond milk with coconut milk (from a tetra pack) or you could use rice milk.

Pin this to Pinterest and share the deliciousness.

Coconut & Chocolate Ice Creams

• Author: Amanda
• Prep Time: 30 mins
• Total Time: 30 minutes
• Yield: 6 ice creams 1x
• Category: Dessert, Snack
• Cuisine: Australian

Ingredients

Scale 1x2x3x

• 5 dates (pitted)
• 1 scoop Chocolate Cacao Pure Place Protein
• 1 can coconut milk (270mL)
• ¼ cup almond milk
• ½ cup cacao
• ½ cup coconut oil (melted)
• 2 tbsp maple syrup

Instructions

1. Soak dates in boiling water for 5 mins.
2. Drain and blend.
3. Add remaining ingredients and blend together.
4. Pour into ice cream moulds.
5. Freeze for 3-4 hours.
6. Carefully remove form moulds.
7. Combine cacao, coconut oil and maple syrup in a tall jug or glass.
8. Whisk until well combined.
9. Dip each ice cream into the chocolate (the chocolate will harden quickly) and hold upside down for any extra chocolate to drip off.
10. Place ice creams onto a tray or dish lined with baking paper.
11. Return to freezer to harden completely.
12. Transfer to an air tight container.

Recipe Card powered by

[wpurp-searchable-recipe]Coconut & Chocolate Ice Creams – – dates (pitted), Chocolate Cacao Pure Place Protein, coconut milk (270mL), almond milk, cacao, coconut oil (melted), maple syrup, , Soak dates in boiling water for 5 mins.; Drain and blend.; Add remaining ingredients and blend together.; Pour into ice cream moulds.; Freeze for 3-4 hours.; Carefully remove form moulds.; Combine cacao, coconut oil and maple syrup in a tall jug or glass. ; Whisk until well combined.; Dip each ice cream into the chocolate (the chocolate will harden quickly) and hold upside down for any extra chocolate to drip off.; Place ice creams onto a tray or dish lined with baking paper.; Return to freezer to harden completely.; Transfer to an air tight container.; ; – – Dessert – Snack – Australian – Eat – Snacks – ice cream – protein[/wpurp-searchable-recipe]