500g jar of our Cacao Bean Coconut Yoghurt
1/2 Cup of Dates
1/4 Cup Water
1/2 Cup Coconut Milk
1 Espresso Shot
Pinch of Sea Salt
Raw Vegan Chocolate
The night before pop your ice cream churning bowl into the freezer.
To begin with make the coffee caramel. To do this add the dates and water into a small sauce pan and cook until the dates have dissolved into the water and from a date paste consistency. Add the coffee and continue to cook on a gentle heat for a few minutes. Then stir through the coconut milk and salt and continue to cook on a low heat until the mixture has thickened slightly.
Allow the mixture to cool before adding it a high-speed blender with the cacao bean coconut yoghurt. Blend until smooth.
Pour the mixture into the ice cream maker and churn as per the manufacturers instructions. After churning it will be a soft serve consistency. Put the ice cream into a container with a lid and freeze overnight or for 6 hours. Take the ice cream out of the freezer for 10-15 minutes before serving.
Note: If you don't have an ice cream maker you can freeze the mixture (it will be a solid, icy consistency). When you are ready to serve add the ice cream to a high-speed sturdy blender until it reaches ice cream consistency.