This is a super creamy irresistible chocolatey fudge ice cream dessert. It's dairy-free and made from real ingredients, and by using olive oil like the Italians you create a very creamy texture. There's no need for a machine, it's whipped up in seconds using a blender. You can control what goes into your ice cream when you make it yourself. Homemade ice cream freezes firmer than store-bought as it doesn't contain additives to keep it soft to serve straight from the freezer. I'm also happy to forgo the refined sugars and the artificial colours and flavours.
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Add all the ingredients to a high-speed blender and whiz for 25 seconds. Scrape down sides of the jug and blend again for a further 10 seconds or until you reach a smooth consistency.
Pour the mixture into a 21 x 10cm silicon loaf pan and smooth the top. Cover with cling wrap or foil (but don't have it touching the mixture) and place in the freezer for 3 hours or until frozen but the still having its fudgy texture.
Use an ice cream scoop to serve the ice cream into bowls and I like to sprinkle over a few cacao nibs or organic dark chocolate chips. Serve immediately.
If you plan on storing the ice cream in the freezer to use later it will need to be blended twice to prevent it from going icy. Remove the mixture from the freezer after 1.5 - 2 hours or once it's half-frozen and scoop back into the blender. Blend for 10 seconds to aerate the mixture (I use the tamper stick to assist me). Place back into the pan and smooth the top. Cover and return to the freezer. Once the ice cream has been frozen for several days you will need to set it out at room temperature for 20 - 30 minutes to soften a little before serving.
NOTE: for a nut-free version you can use sunflower butter in place of the cashew butter.
I use this extensively throughout my recipes; from soups to dinners to desserts and cakes. I think it is the best dairy-free alternative. It gives so much flavour and creaminess to a wide variety of dishes. When purchasing in the can read your labels, even some organic brands contain gums and thickeners, choose full-fat not low-fat versions. I use Honest To Goodness organic cream 400ml and Ayam which isn't organic but has no additives or thickeners and is much creamier and thicker than other brands (that's why I love it), it comes in 400ml, 270ml and 140ml size cans.
Cashew butter/spread is made by blending cashew nuts down to make a smooth paste. I also like to add a little pink Himalayan salt and a drizzle of macadamia oil to produce a delicious nut butter. You will find a recipe in my cookbook on page 306. Cashew butter has a neutral taste, which makes it perfect for adding to recipes to give a creamy texture without affecting the recipes flavour. If you are purchasing cashew butter/spread, make sure it contains 100% cashews, with not unhealthy oils, gums or thickeners.
The olive fruit of the olive tree is pressed and crushed to released the oil. Healthy fats like olive oil are essential for brain function and to transport vitamins and minerals throughout our bodies. This is a delicious oil to drizzled over salads and vegetables.
Maple syrup is an earthy, sweet tasting amber liquid that is produced by boiling down the sap of maple trees. Use organic 100% maple syrup which is a natural food sweetener, not a flavoured maple syrup. Pure maple syrup contains a decent amount of some minerals, especially manganese and zinc, some traces of potassium and calcium but it does contain a whole bunch of sugar. I try to reduced the amount of sweetness in each recipe to the lowest possible without compromising taste. Feel free to adjust to your liking. I use maple syrup in place of raw honey when I don't want the strong honey flavour coming through in a recipe. I have paleo cookies and desserts in my cookbook made from whole food ingredients with natural sugars but please don’t overindulge. Use as a treat only for special occasions.
Raw cacao powder and cocoa are made from the same source but are so different. Cacao powder is raw, unsweetened and in it's natural state, it has a stronger flavour and you would use less than cocoa powder. It is so good for you; high in dietary fibre, iron and is a good source of magnesium and antioxidants. Cocoa has been heated and processed, the high heat when processing kills all the minerals and vitamins.
I use Medjool dates in my recipes, I like the flavour and softness of these dates. A bonus, there are no preservatives used with these dates. They blend easy when adding to recipes and give a slight caramel flavour.
Medjool dates are an excellent source of dietary fiber, rich in potassium, copper, manganese, magnesium and vitamin B6.
Use an organic vanilla extract (not an essence) or vanilla powder. Vanilla makes a big difference to the flavour of a recipe, I recommend keeping to the quantities I have stated in a recipe. I prefer Madagascar pure vanilla extract manufactured by ‘Simply Organic’ and for powder, Vanillamax 100% pure, finely ground Madagascar vanilla beans produced by Bulletproof.
I am sure you will notice as you read my recipes that cinnamon appears quite frequently. It lends itself to savoury and sweet dishes. I have used ground cinnamon in my recipes if not stated otherwise. The best cinnamon to use is Ceylon (Verum). It has huge health benefits in regulating blood sugar levels. Cinnamon has antifungal properties and candida (yeast overgrowth) cannot live in a cinnamon environment. Added to food it inhibits bacterial growth, making it a natural food preservative and these are just a few of the benefits.
Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.