Every time after a hearty meal, I crave for something sweet because I have a sweet tooth that WILL NOT back down. This is such a frequent occurrence and we so often give in to our guilty pleasures- sometime a warm waffle, other times a whole ice cream sundae. So, when my girlfriend found this recipe on Instagram, it was unbelievable that an ice cream could be made without adding any sugar or using cream. We absolutely had to try it for ourselves and we did, albeit with a few tweaks.
If you’d like to try this and would prefer a written recipe, here you go:
Ingredients:
1/4th cup Almonds
1/4th cup Cashews
1/4th cup Oats
10-12 Dates (Recipe calls for seedless ones, but you can just pit them yourself)
100 g Dark Chocolate
1-2 tbsp Cocoa Powder
1 ½ Milk
Chocolate Chips (measured to your hearts content)
Recipe:
Measure out all the ingredients listed above.
Soak the almonds in hot water to easily peel the skin.
Heat up 1 and ½ cup of milk of your choice (We picked a medium fat one- skimmed ones might give it a not-so-rich texture and full fat milk might give it a slightly oily mouthfeel)
Add the peeled almonds, cashews, oats, pitted dates, chopped dark chocolate and the cocoa powder to the hot milk.
Cover and set aside for 30-45 minutes.
Blend the whole mixture till smooth.
Set it in a container of your choosing and top it with anything that you like ( We wanted to put fresh fruit to complement the nuttiness of the ice-cream, but we didn’t have any at hand, so we used chocolate chips)
Cover it with cling wrap such that it touches the surface of the ice cream and chuck it into the deep freezer overnight.
An initial taste test made the texture feel a bit heavy on the palette, so we blitzed the frozen dessert, then froze the blitzed dessert a couple of times till it got a little less dense and a lot creamier.
Tip! You can also top it with more toasted nuts to double down on that nuttiness.
While I don’t think this is an ice cream, it’s quite a satiating and yum frozen dessert. It makes approximately 10 scoops and is a great substitute if you’re looking out for your health. I also looked at the calorie count for the dessert and split it by 10 servings. If the app I use is accurate, that’s approximately 140 calories for a scoop, which is quite a win in my books.
I’d absolute recommend this recipe and you guys should try this out!
Here's the original recipe we followed to make this batch.
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A Healthier Ice-cream? | Ecency
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