Vegan Vanilla Bean Ice Cream With Vegan Magic Shell
This Vegan Vanilla Bean Ice Cream With Vegan Magic Shell is the perfect summer treat. It's made with real vanilla bean and natural cacao for the ultimate healthy ice cream. This recipe is vegan, refined sugar-free, and gluten-free!
Equipment
Ingredients
Vegan Vanilla Bean Ice Cream:
- 1 cup medjool dates
- 1 cup water
- 1 14oz can full fat coconut milk
- ½ cup vanilla almond milk SPiN
- 1 teaspoon vanilla bean powder
- 2 tablespoon tapioca syrup optional
Vegan Magic Shell:
- ½ cup cacao paste
- 1 tablespoon coconut oil
- 1 tablespoon maple crystals
Ice Cream Toppings:
Instructions
- Begin by adding the dates to a medium bowl and covering it with the 1 cup. water. Set in the fridge to soak for at least 3 hours. Make sure the freezer bowl has been frozen as well.
- Add the dates and the water they soaked in, coconut milk, SPiN, vanilla bean powder, and tapioca syrup to a blender and blend on high for a full minute (or until all the chunks are gone and it is silky smooth).
- Pour the mixture into the ice cream machine and churn for 25-30 minutes, or until the ice cream sticks to the paddle. You can either enjoy the ice cream immediately or store it in the freezer to make it extra cold.
- Make the magic shell by combining the cacao paste and coconut together. You can either do this in a double boiler, or in the microwave. If you use the microwave, heat the mixture in 15-second intervals. Once melted, mix the maple crystals into the melted chocolate.
- Pour the chocolate sauce over the cold ice cream and quickly top with crushed almonds and cacao nibs. It will quickly solidify. Serve immediately and enjoy!
Notes
If the ice cream base looks very watery (like almond milk), add 2-3 tablespoons more SPiN.
Tried this recipe?Let us know how it was!