Paleo Vanilla Ice Cream and Chocolate Ganache
This amazing dairy-free, paleo vanilla ice cream and chocolate ganache recipe is perfect for summer treats when you want something delicious and healthy!
Servings: 4 people
Ingredients
Paleo Vanilla Ice Cream
- ½ cup large Medjool dates pitted
- 1⅔ cup full-fat coconut milk
- 1½ cups Homemade Vanilla Almond Milk cashew or hemp milk
- 1 tablespoon vanilla extract
- 1 tablespoon gelatin mix with ¼ cup boiling water until it completely dissolved (leave out if vegan)
Chocolate Ganache
- ⅔ cup full-fat coconut milk
- 3 ounces dark chocolate finely chopped
Additional topping
- ¼ cup toasted almond slivers optional
Instructions
Paleo Vanilla Ice Cream
- Place the dates and coconut milk into a blender and puree until smooth.
- Add the almond milk, vanilla, and bloomed gelatin (if using). Blend until smooth.
- Chill in the freezer for at least an hour or in the fridge until cold.
- Pour into the ice cream machine and churn per the manufacturer’s instructions.
Chocolate Ganache
- In a small saucepan, warm the coconut milk over medium heat until it begins to simmer.
- Place the chocolate in a bowl, pour the hot coconut milk over it, and let it sit for 1 to 2 minutes.
- Whisk as the heat of the coconut milk melts the chocolate. Continue whisking until the milk and chocolate are well combined. (You can store the ganache covered at room temperature for up to a week.)
How to serve the dessert
- Scoop the ice cream and top with melted ganache and toasted almonds. Enjoy!
Nutrition
Calories: 505kcal | Carbohydrates: 29g | Protein: 8g | Fat: 42g | Fiber: 5g | Sugar: 18g