This recipe offers an addictive yet healthy date and coconut ice lolly, requiring no ice cream maker. It’s vegan, gluten-free, and contains no added sugar, sweetened naturally with dates. Preparation is easy: soak cashews and dates overnight, then blend with coconut milk and a hint of tonka bean for a vanilla-almond flavor. Soaking ensures a super creamy texture and reduces phytic acid in cashews. After freezing for 4-5 hours, the lollies are dipped in a simple chocolate glaze made from coconut oil and cocoa powder. This creates a delicious, guilt-free dessert, a healthier alternative to commercial options.
Creamy date and coconut ice lolly – no ice cream maker needed!
I have to admit that I’m not quite sure whether it was really such a good idea to come up with this recipe… This date and coconut ice lolly has turned out to be absolutely addictive and a bit too delicious, to be honest. But the good thing is: it contains absolutely no added sugar, as we only sweeten it with dates – so you can keep your guilty conscience in check. As long as you don’t wolf down 3, 4 or 5 of them in a row, there’s no need to make a mountain out of a molehill.
It’s really super easy to make. All you need is a blender, and you just need to soak the cashews and dates the night before. What makes this recipe special is the tonka bean in the filling: just a hint of it is enough to give the ice lolly a flavour that’s a bit like vanilla and almond – absolutely delicious! And for the glaze, I use the ‘Kokoskuss’ variety from Dein Kakao (a bit of self-promotion), an organic cocoa powder with a subtle coconut flavour that goes perfectly with the filling. I’ll explain below why I soak the cashews beforehand and rinse them thoroughly – or you can take a look directly at my recipe for easy coconut ice lollies, where I’ve already described this in detail.
Date & Coconut Ice-Cream with Chocolate Glaze
Prep Time: 15 minutes
Gefrierzeit: 5 hours
Total Time: 5 hours 15 minutes
Course: Dessert, ice cream
Cuisine: International
Keyword: gluten-free, sugar-free, vegan
Servings: 8 servings
Ice-filling
- 100 g cashews soaked overnight
- 90 g dates soaked overnight
- 400 ml coconut milk
- 1 pinch tonka bean
Chocolate glaze
- 30 g coconut oil
- 30 g cocoa powder
Preparations the night before
-
Place the cashews and the pitted dates in two separate bowls, cover them well with water and leave them to soak overnight. The next day, drain off the soaking water and rinse both thoroughly with fresh water.
Ice-filling
-
Put the rinsed cashews, dates, coconut milk and freshly grated tonka bean into the blender. Blend everything on a high setting for about 2–3 minutes until you have a completely smooth, creamy mixture. Taste it briefly – if you prefer it a little sweeter, simply add 1–2 more dates.
-
Pour the mixture into the ice lolly moulds, insert the sticks and place everything in the freezer for at least 4–5 hours, ideally overnight.
Glazing
-
Carefully remove the frozen ice lollies from the moulds. Dip each one briefly into the chocolate coating and leave to set on a wire rack – this happens very quickly because the ice lolly attracts the coating straight away.
Tip: The ice cream tastes absolutely best either straight after being glazed or after 5–10 minutes to let it soften a little. Then the chocolate glaze cracks crisply in your mouth and the coconut filling is silky and creamy. Simply divine! Enjoy!
Nutrition Facts
Date & Coconut Ice-Cream with Chocolate Glaze
Amount Per Serving (1 ice)
Calories 228
Calories from Fat 162
% Daily Value*
Fat 18g28%
Carbohydrates 15g5%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
Why soak them? It’s not an unnecessary extra step!
I know, ‘soaking overnight’ sounds like a fiddly step at first. But the actual effort involved takes exactly two minutes: put the nuts in a bowl, pour water over them, and pop them in the fridge. That’s it.
There’s a specific reason for soaking: cashews – like all nuts and seeds – naturally contain what’s known as phytic acid. This is a compound that can affect the body’s absorption of certain minerals. Soaking them and then rinsing them thoroughly significantly reduces this. At the same time, it makes the cashews so creamy that the blender almost magically whips up a silky mixture all by itself.
Soaking also softens the dates, making them much easier to blend. It noticeably improves the consistency of the ice cream. Thank me later.
Tonka bean – what’s actually in it?
You might be wondering: Tonka bean – what on earth is that? The tonka bean is a spice that tastes a bit like vanilla and almonds, with a slight hint of caramel. Grate just a tiny bit into your ice cream and the filling immediately takes on more depth. Just give it a go. It’s worth it!
Important: always use tonka bean very sparingly. A quarter of a bean is more than enough for the whole recipe. As it naturally contains coumarin and should therefore not be consumed in large quantities. In the amount specified here, it’s absolutely safe. Incidentally, it’s also a popular ingredient in top-class restaurants. So: less really is more in this case!
The chocolate glaze – it couldn’t be simpler!
To make the glaze, simply mix liquid coconut oil with cocoa powder. That’s it. I use our coconut cocoa from Dein Kakao, of course – the ‘Kokoskuss’ variety (a bit of a plug), which has a subtle coconut flavour and goes perfectly with the filling. Of course, you can use a different cocoa powder. It just won’t be quite as coconutty.
Incidentally, when I looked at the ingredients list for vegan Magnums, my jaw really did drop – sugar in various forms appears four times in the first nine ingredients alone! You really don’t need that, as you’ll realise when you make this ice cream yourself.
More ice lolly inspiration for the summer
I can’t wait to hear what you think of this date and coconut ice cream! Feel free to let me know in the comments or tag me on Instagram – @rosa_lazic or #foodlifestylefacts.
And if you’re looking for even more vegan summer recipes, I’ve got a whole board for you on Pinterest – just click.
As always: Enjoy!
LJUBAV.
Rosa ♥️
Like this:
Loading…
Hinweis: Externer Inhalt von https://www.food-lifestyle-facts.de/en/blog/date-and-coconut-ice-cream-with-chocolate-glaze-recipe/. Rechte bei den jeweiligen Urhebern. » Mehr… » Melden
