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- Prep time:
- 40 mins, plus freezing time
- Cook time:
- 5 mins
- Serves:
- 2-3
There's no need to forsake luxury on a restricted diet, as Alan Coxon's ice cream with coconut cream, dates and maple syrup shows
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Tips and suggestions
- Cooks Tips...
- if the ice cream has been frozen for longer than 24 hours, remove it from the freezer 15 minutes before you want to serve it.
Ingredients
- 100g dairy-free dark chocolate, about 70 per cent cocoa solids
- 1 tbsp chopped Walnuts
- 50 g chopped Dates
- 200ml coconut cream
- 1 tbsp Cointreau, or orange liqueur
- 2 tbsp agave or maple syrup
- 2 tbsp lime juice
To serve
Method
1. Break the chocolate into pieces, then put 75g of it in a heatproof bowl over a saucepan of simmering water and heat until melted.2. Chop the remaining chocolate into chip-sized pieces, mix with the walnuts and dates. Stir in the melted chocolate and set aside.
3. Put all the remaining ingredients in a bowl and use a hand-held mixer to blend until quite smooth. Fold in the chocolate mixture.
4. Transfer the mixture to a lidded container and put in the freezer for an hour. Remove from the freezer and break up the mixture with a fork to reduce the ice crystals. Repeat this freezing and beating process every hour for the next four hours.
5. Serve with drizzles of soya cream, maple syrup, a sprinkle of cinnamon and some fruit of your choice.
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