Chocolate Coconut Ice Cream Recipe
date caramel syrup. roasted almonds
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Ingredients
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Ice Cream Base
Method
Instructions
Make the Ice Cream Base
In a blender, combine coconut milk, cocoa powder, maple syrup, vanilla extract, and salt. Blend until smooth and creamy.
Chill the Mixture
Pour the mixture into a bowl and refrigerate for at least 2 hours or until completely chilled.
Churn the Ice Cream
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft serve consistency.
Prepare the Date Caramel Syrup
In a saucepan, combine pitted Medjool dates and water. Simmer for about 10 minutes until the dates are soft. Blend until smooth, then stir in vanilla extract and salt.
Roast the Almonds
Preheat the oven to 350°F (175°C). Toss the almonds with olive oil and salt, then spread them on a baking sheet. Roast for 10-12 minutes until golden brown.
Serve
Scoop the chocolate coconut ice cream into bowls, drizzle with date caramel syrup, and top with roasted almonds.