CREAMY CHOCOLATE ICE CREAM

If you’re tired of eating light fruit-based ice cream and crave something richer, more indulgent and creamier - closer to traditional ice cream - this recipe is exactly what you should try. This ice cream is rich in flavor and significantly higher in calories. Everyone will love it, from kids to adults. Plus, the ingredients are all natural, making them a healthier option compared to regular ice cream made with cow's milk cream.

Ingredients

• 400 g of tofu (firm)

• 50 g of cocoa powder (if you don't eat cocoa, you can substitute with carob powder)

• 8 Medjool dates (add more if you prefer it sweeter)

• 240 ml of plant-based milk

• For garnish: strawberries, mint leaves, chocolate shavings, etc.

Instructions

I soak the Medjool dates for at least 15 minutes. Then I remove the pits.

Next, I place all the ingredients into a blender and blend everything well.

I pour the mixture into a silicone mold (I often use a muffin tin) and put it in the freezer for at least 4-5 hours until it sets. I usually do this initial step the night before and let the ice cream mixture freeze overnight.

About 10 minutes before serving the ice cream, I take it out of the freezer and let it soften a bit (to make it easier to blend).

I then place the ice cream mixture into a food processor and blend it until it reaches a smooth, creamy consistency. If needed, I add a splash of plant-based milk to help it blend more easily.

I scoop the ice cream into containers, garnish with strawberries, mint leaves and sprinkle a bit of dark chocolate on top.

P.S. I usually make a double batch because everyone always wants a second portion!

Bon appetit!