Dairy Free Mocha Fudge Ice Cream
- Dairy free chocolate coffee ice-cream.
- With home made dairy-free fudge brownie pieces.
- Sweetened with dates, coconut sugar and coconut syrup.
- Makes enough for around 650ml of ice-cream.
- Extra fudge brownie pieces to use as garnish.
600ml Coconut Milk Drink
80g Cacao Powder - 30g for the fudge, 50g for the ice-cream
100g Coconut Syrup
50g Coconut Sugar
1-2 tsp Espresso Coffee Powder
1-2 tsp Xanthan Gum
1 ½ tsp of Vanilla Paste - ½ tsp for the fudge, 1 tsp for the ice-cream
120g Dates, Pitted
20g Cashew Nuts
80g Pecan Halves
70g Unblanched Almonds
15g Black Sesame Seeds
2 Tbsp Coconut Oil
2 Tbsp Sunflower Seeds
1 Tbsp Maca Powder
Large Pinch Salt.
- Make the fudge brownie mix first. In a coffee grinder/food processor or liquidiser with a suitable blade grind the pecan halves and almonds into a medium-fine meal/powder. Transfer to a large mixing bowl.
- Add the dates, coconut oil and sunflower seeds to the food processor or liquidiser and blitz into a paste. (The coconut oil and sunflower seeds help to bring together the dates into a workable, non-clumping paste).
- Transfer this into the mixing bowl with the ground nuts. Now add the 30g of cacao powder, ½ tsp of vanilla paste, black sesame seeds, maca powder and pinch of salt. Combine all the ingredients together by hand or if you wish squash together with the back of a fork.
- Bring together together into a ball. This recipe makes double the amount of fudge pieces. You should end up with around 360g of brownie mix. Cut in half and roll out half the mixture to around a centimetre thick. Using a sharp knife cut into small oblongs and put in a freezer-proof container. If you want to shape them into neater cubes then do this before popping in the freezer.
- Now make the ice-cream. We used a ‘freezer bowl’ type ice-cream maker. Remember to place your ice-cream maker bowl into the freezer according to the manufacturers instructions. We put ours in the night before.
- Put the cashew nuts, 50g of cacao powder, Espresso coffee powder, 1 tsp of vanilla paste, xanthan gum, coconut sugar, coconut syrup and 300ml of the coconut milk drink into a liquidiser. Blend until smooth
- Transfer into a large jug and whisk in the remainder of the milk. You should have achieved a consistency slightly thicker than single cream.
- Switch on your ice-cream machine and gradually pour in the mixture. Churn until you have a thick dropping consistency. Ours took just over 30 minutes.
- Add around half of the fudge pieces from the freezer and stir in. Transfer the ice-cream into a lidded freezer-proof container and freeze for at least 5 hours. We left ours overnight. Put the remaining the fudge pieces back in the freezer.
- Remove the ice-cream from the freezer 10-15 minutes before serving. We recommend warming your ice-cream scoop in a mug of boiling water to make scooping out easier.
- What should I do with the other half of the fudge brownie mix? You can make more fudge cubes to garnish your Mocha ice-cream when serving or alternatively why not roll flat and cut into large squares to enjoy as a separate snack!