Chocolate Vanilla Ices
Ingredients
190g unpitted *Medjool dates (you will need 160g of pitted dates)
400g Coconut milk powder
1tsp Bicarbonate of soda
50g Coconut oil, melted.
1tsp Vanilla extract
100ml Plant based milk (sugar free)
400g Dark chocolate of your choice ( we used dairy & refined sugar free)
Optional topping suggestions
Chopped pistachio’s, walnuts, toasted coconut, freeze dried berries
*Can be substituted for other dates such as Deglet Noor
Method
You will need mini ice lolly moulds, silicone moulds are preferable (approx size of each lolly-mould 10cmx 3.6cm)
Pour the plant-based milk into a small saucepan, split the vanilla pod and add to the milk. Bring the milk up to the boil, then switch off the heat and leave to cool.
Cut the dates in half, remove and discard the stones and put them in a bowl. Add 1tsp of bicarbonate of soda and cover the dates with boiling water giving the water a stir. Set aside for 30 minutes. If using other dates (e.g Deglet Noor ), remove skins where loose and soak in boiling water for 10 mins, remove the rest the skins after soaking.
When you are ready to make the choc ices, discard the vanilla pod from the milk. Strain the dates using a sieve, discarding the water.
Pour the vanilla infused milk into a blender and add the dates. Add 1 tsp of vanilla extract and the melted coconut oil. Blend/pulse for 30- 60 second intervals to form a puree. Next add in approx. 4-5 spoons of coconut milk powder at a time and blend again for a few seconds incorporating all of the the ingredients. Repeat the process, using a spatula to push down any excess, unblended powder. Blend until you have a soft, thick, mixture that resembles runny soft toffee/fudge.
Using a spatula pour the mixture into the moulds.
Put into the freezer for at least 4 hours until fully set.
To finish the choc ices melt the chocolate and prepare the toppings if using, chop the nuts. etc Line a tray with baking paper. Remove the lollies from the moulds. It is best to store half of them back in the freezer whilst decorating the other half, to avoid excess melting.
Dip each lolly in the melted chocolate, using a spoon to coat if needed, shake off the excess chocolate and place onto the baking paper. Decorate the lolly with your chosen topping then repeat this process until all are coated and decorated. Place lollies back into the freezer for 60 mins. Remove from the baking tray and store back in the freezer in a freeze proof container.
Serve immediately from the freezer.