Recipe: Chocolate Ice-Cream Perfected

So, I've been fiddling around with my raw chocolate ice-cream recipe for months now. Sometimes it would never freeze properly in my ice-cream maker, coming out just as runny as when I poured it in, and other times it wasn't sweet enough or rich enough, although I wouldn't say no!

This frustrated me as something was eluding me but I wasn't quite sure what it was - what was I adding too much of or not enough of, and how many more times would I have to fiddle around to get it just right?? (The things you have to do in this job, honestly!)

Last weekend I had one of those inspired moments where I just decided to forget every recipe I had ever used for my ice-cream and I went ahead and made a mixture quite different to any I had made before.

Now, the ingredients were exactly the same - cashew butter, dates, water and raw chocolate powder (Aren't I a happy bunny since it finally came back into stock!) - but the amounts were quite different.

If you're up for a recipe that I now know will work better than any I've published before, then read on, 'coz here it is. Just in time for a (hopefully) sunny Bank Holiday Weekend...

Real chocolate ice-cream

Serves 6 not-very-greedy people.

Ingredients:

• 4 Tbsps raw chocolate powder
• 16 Medjool dates
• 600 ml of pure water
• 4 cups of cashews OR 4 Tbsps raw cashew butter

Directions:

1. Blend the cashews (or cashew butter) with the water to create cashew milk.
2. Add in remaining ingredients and blend well.
3. Pour into an ice-cream maker and process until ready to eat OR pour into a freezable container with a lid and freeze.
4. When your ice-cream is ready, serve, salivate and enjoy!

*     *     *     *     *

So, where did it fall down in the taste and consistency stakes before?

Too much water, not enough cashew butter... yes, raw or cooked, the best tasting ice-cream is fat-packed and suagr-packed, it's true, but at least this one is genuinely good for you : )

Comments

[KC in DC]

I would love to make a version of this without the cashew butter. My son is very allergic. Any suggestions without the nut butter?

Thank You!

[Anita]

How do you make mint ice-cream? Do you use mint essense or oil?

[trublu]

I am having a chocolate craving but dont want to ruin my "rawness". This sounded worthy of the little effort needed to make it. I have no cashew butter, so used raw peanut butter instead (yum). Also my taste desired it a bit sweeter so I added a tablespoon of agave syrup (minus that of water) and a dash of vanilla and cinnamon. The unfrozen mix tasted great. Thanks for the recipe!

[Krista]

So easy to make! It tastes more like chocolate frozen yogurt, but it's very good. I serve this in little egg cups (the kind you serve soft-boiled eggs in) which resemble an ice cream cone. You can lick it until it gets too far down to eat with good manners, then use a teeny little spoon to eat the rest. We also added raw cocoa nibs to the last 5 min. in the ice cream maker...it added a little crunch once in while without any bitterness. For a richer chocolate, add an extra tablespoon of cocoa powder and a couple extra dates.

[Sara in Michigan]

this is the first raw ice cream I have made, it was delicious. I halfed the recipe added a tablespoon of coconut oil and a tablespoon of cacao butter. Also I don't know about anyone else but to get the dates really going needed to add more water. So creamy i can't wait to share it with vegan friends who use soy products.

[claudia]

I don't see any comments on how the chocolate recipe turned out???

[Chris S]

Nice Im going to have to try this but not in a chocolate mood so Im thinking mint, whos with me?

[laurie]

I want to thank you for your site and all that comes with it, it really helped me make the transformation to raw a month ago. I'm making your Ice cream today, its in the freezer and will be ready tonight. I cant wait to taste it, I know it will be great. thanks again.

laurie
21
from elyria, ohio, US

[jaishree]

i tried this one...its my second day raw and i m getting severe chocolate withdrawl symptoms...i m completely chocolholic. not much the same as my fav ben and jerrys belgian fudge but kept me going,thankx.

[labyrinthyne]

wow, nice site! Thank you so much for posting your chocolate creation; I can't wait to try it.

I do have a concern, though: how do you go from 4 CUPS to 4 Tablespoons?? That seems like quite a difference; and I know it doesn't take 4 cups of cashews to make 4 Tablespoons butter ???

Thanks!

[jessica]

yummy, can't wait to try!!
thanks.