Dairy Free Mocha Fudge Ice Cream

• Dairy free chocolate coffee ice-cream.
• With home made dairy-free fudge brownie pieces.
• Sweetened with dates, coconut sugar and coconut syrup.
• Makes enough for around 650ml of ice-cream.
• Extra fudge brownie pieces to use as garnish.

Coconut Original Drink + Calcium, 1 Litre (KoKo)

600ml Coconut Milk Drink

Organic Cacao Powder (1kg) - Sussex WholeFoods

80g Cacao Powder - 30g for the fudge, 50g for the ice-cream

Coconut Blossom Nectar Syrup, Organic 350g (Biona)

100g Coconut Syrup

Organic Coconut Sugar (1kg) - Sussex Wholefoods

50g Coconut Sugar

Espresso Roast & Ground Coffee, Organic 227g (Clipper)

1-2 tsp Espresso Coffee Powder

Xanthan Gum 110g (Doves Farm)

1-2 tsp Xanthan Gum

Vanilla Paste 100ml (Little Pod)

1 ½ tsp of Vanilla Paste - ½ tsp for the fudge, 1 tsp for the ice-cream

Organic Dried Dates (1kg) - Sussex WholeFoods

120g Dates, Pitted

Organic Cashew Nuts (1kg) - Sussex WholeFoods

20g Cashew Nuts

Pecan Nuts 1kg (Healthy Supplies)

80g Pecan Halves

Organic Unblanched Almonds (500g) - Sussex WholeFoods

70g Unblanched Almonds

Black Sesame Seeds, Organic 500g (Sussex Wholefoods)

15g Black Sesame Seeds

Cuisine Coconut Oil 610ml, Organic & Odourless (Biona)

2 Tbsp Coconut Oil

Organic Sunflower Seeds (1kg) - Sussex WholeFoods

2 Tbsp Sunflower Seeds

Maca Powder, Raw Organic 200g (Sussex Wholefoods)

1 Tbsp Maca Powder

Profusion Himalayan Rose Pink Salt - fine 500g

Large Pinch Salt.

Other Ingredients

Method

1. Make the fudge brownie mix first. In a coffee grinder/food processor or liquidiser with a suitable blade grind the pecan halves and almonds into a medium-fine meal/powder. Transfer to a large mixing bowl.
2. Add the dates, coconut oil and sunflower seeds to the food processor or liquidiser and blitz into a paste. (The coconut oil and sunflower seeds help to bring together the dates into a workable, non-clumping paste).
3. Transfer this into the mixing bowl with the ground nuts. Now add the 30g of cacao powder, ½ tsp of vanilla paste, black sesame seeds, maca powder and pinch of salt. Combine all the ingredients together by hand or if you wish squash together with the back of a fork.
4. Bring together together into a ball. This recipe makes double the amount of fudge pieces. You should end up with around 360g of brownie mix. Cut in half and roll out half the mixture to around a centimetre thick. Using a sharp knife cut into small oblongs and put in a freezer-proof container. If you want to shape them into neater cubes then do this before popping in the freezer.
5. Now make the ice-cream. We used a ‘freezer bowl’ type ice-cream maker. Remember to place your ice-cream maker bowl into the freezer according to the manufacturers instructions. We put ours in the night before.
6. Put the cashew nuts, 50g of cacao powder, Espresso coffee powder, 1 tsp of vanilla paste, xanthan gum, coconut sugar, coconut syrup and 300ml of the coconut milk drink into a liquidiser. Blend until smooth
7. Transfer into a large jug and whisk in the remainder of the milk. You should have achieved a consistency slightly thicker than single cream.
8. Switch on your ice-cream machine and gradually pour in the mixture. Churn until you have a thick dropping consistency. Ours took just over 30 minutes.
9. Add around half of the fudge pieces from the freezer and stir in. Transfer the ice-cream into a lidded freezer-proof container and freeze for at least 5 hours. We left ours overnight. Put the remaining the fudge pieces back in the freezer.
10. Remove the ice-cream from the freezer 10-15 minutes before serving. We recommend warming your ice-cream scoop in a mug of boiling water to make scooping out easier.
11. What should I do with the other half of the fudge brownie mix? You can make more fudge cubes to garnish your Mocha ice-cream when serving or alternatively why not roll flat and cut into large squares to enjoy as a separate snack!