Frozen Chocolate Mousse Ice Cream
What's in it?
Coconut cream (scooped from refrigerated can coconut milk), dates, frozen banana, cacao powder, salt, ice
Where did I find it?
Why do I like it?
Many non-dairy ice creams get hard and icy and need to be left out at room temperature for a while before serving. The texture of this one is firm yet you can still easily scoop it after it is frozen. Although it has coconut milk, the taste doesn't over power the chocolate. It is an easy recipe - you don't need to take the extra step of freezing in an ice cream maker. Just blend and freeze!
What did I change from the original recipe?
I cut down on the dates from 1 cup (as written) to 2/3 cup. I found it was a bit too sweet and this helped tone down the sweetness. I find that frozen bananas when added to blended desserts can be gluey or yield a sticky mouth-feel. For this reason, I added 1/4 cup ice cubes which cut down on the stickiness of the bananas. I used organic, raw, cacao powder instead of cocoa powder for the health benefits.
Want the recipe? Click here.