OMS/Vegan choc chip ice-cream!!

 Vegan/OMS choc-chip paddle pop

Vegan/OMS choc-chip paddle pop

I set myself a challenge to create a "coconut free" vegan and OMS friendly ice-cream that I could eat freely without the guilt of having something overly processed or coconut cream laden. My goals for this ice-cream were - I wanted something soft and creamy, delicious, OMS friendly and coconut free and this recipe has it all. It's also gluten and refined sugar free and not overly sweet.

To make the ice-cream soft and creamy I read that oil worked great as it doesn't freeze. So I thought it'd be the perfect opportunity to add in some flaxseed oil and a little xanthan gum, that along with the cashews gives this ice-cream a delicious thick richness.

To get started you'll need a high speed blender, mine is a Nutri Bullet 900w that literally pulverises everything. You'll also need some ice-block moulds, I made 6 and had leftovers so it would probably make about 8ish. Left-overs can always be put in a container and scooped out. Just sit it on the bench for about 1/2 an hour to soften first.


NOTE: The night before place all your ingredients in the fridge to cool

so you don't risk heating the flaxseed oil in the blender.

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recipe

  • 3 cups cashews (soaked overnight or for at least an hour - water discarded, cashews drained well)

  • 2.5 cups unsweetened almond milk
  • 8 medjool dates at room temp pits removed
  • 2/3 cup raw organic cacao powder
  • 2 teaspoons of pure vanilla essence
  • Big pinch of sea salt
  • 2 tablespoons of pure maple syrup
  • 1/2 cup organic flaxseed oil cold from the fridge
  • 1/4 teaspoon of xanthan gum powder
  • 1/2 cup raw cacao nibs

Add everything except the cacao nibs to your high speed blender and whiz it all until it's blended, thick and creamy. With the nutri-bullet I split everything into 2 batches.

 Dates & soaked cashews

Dates & soaked cashews

 The ice-cream mixture with cacao nibs added

The ice-cream mixture with cacao nibs added

Pour the mixture into a large bowl and mix in the cacao nibs with a spatula

Have your ice-block moulds (and a container for extras) ready to spoon in your mixture till just about full leaving room for the popsicle sticks, then add the sticks in.

Freeze ice-blocks in the freezer overnight.

When frozen, hold your ice-block in the mould under warm water to release it. After a few minutes pull at the stick and it should slide out.

Enjoy!! 

Much love

Simonne x