Vegan Chocolate Ice Cream with Berry Compote
 
 

As part of my partnership with Silver Fern Brand, I decided to make a few tweaks to the recipe I use to make chocolate ice cream at home (without an ice cream maker!) and top it with a sweet berry compote. 


 

Vegan Chocolate Ice Cream 

Total Time: 30 min with Overnight Freezing

Prep Time: 30 min


Ingredients:

  • 2 14-ounce cans of coconut milk, chilled overnight in the fridge
  • 2/3 cup kai meal shake in chocolate: whey or plant-based protein 
  • 14 oz dates (sticky + moist)
  • 1 tsp pure vanilla extract
  • 1/2 cup unsweetened almond milk

Instructions:

1. Place a large mixing bowl in the freezer for 10 minutes.

2. Add dates to a food processor or Vitamix (with 1 Tbsp of water) and process until small bits remain.

Then add hot water a little at a time until it forms a thick paste. Set aside. 

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3. Scoop out the chilled coconut milk into a blender and whip until creamy and smooth.

 

4. Transfer into the chilled mixing bowl. 

 

Here I've pictured the Whey-Based Kai Meal Shake. To keep the recipe vegan, use the Plant-Based Kai Meal Shake

Add Silver Fern Brand chocolate protein powder

Add vanilla. 

Add almond milk.

Add half of date paste. 

 

5. Taste and adjust flavors as needed

 
 

5. Taste and adjust flavors as needed

6. Run the mixture through the blender one more time to break up any large pieces of dates.

I set my Vitamix to "Frozen Desserts" to avoid heating up the mixture and after pulsing a few times, the mixture thinned out. 

 
 My freezer was stuffed with frozen cherries and strawberries for the compote. 

My freezer was stuffed with frozen cherries and strawberries for the compote. 

7. Cover container loosely with plastic wrap, then foil (or the container's lid) to help freeze. Leave overnight. 

 
 

Berry Compote

Cook Time: 15 min

Prep Time: 5 min


Ingredients:

Instructions:

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1. Place fruit in small saucepan.

Add orange juice. 

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Add sweetener. 

 
 
 

2. Bring saucepan to medium heat. 

 
 
 

3. Once bubbling, reduce heat slightly and muddle and mash the fruit. 

4. Continue over medium-low heat for 10-12 minutes, mashing occasionally. 

then store or eat!

5. Remove from heat and transfer to jar or container to cool thoroughly. Store in the fridge.

Alternative 5. Spoon out compote onto chocolate ice cream. Allow ice cream to soften for 30-40 minutes at room temperature. 

 
 

Enjoy!


Here are the condensed recipes if you'd like to follow along without images.

 
 

Vegan Chocolate Ice Cream

Prep Time: 30 minutes

Total Time: 30 min plus Overnight Freezing

 

Ingredients:

 

Instructions:

1. Place a large mixing bowl in the freezer for 10 minutes.

2. Add dates to a food processor or Vitamix (with 1 Tbsp of water) and process until small bits remain. Then add hot water a little at a time until it forms a thick paste. Set aside. 

3. Scoop out the chilled coconut milk into a blender and whip until creamy and smooth.

4. Transfer into the chilled mixing bowl.  Add chocolate protein powder, vanilla, almond milk, and half of the date paste. 

5. Taste and adjust flavors as needed. 

6. Run the mixture through the blender one more time to break up any large pieces of dates. I set my Vitamix to "Frozen Desserts" to avoid heating up the mixture. 

7. Cover container loosely with plastic wrap, then foil (or the container's lid) to help freeze. Freeze overnight. 

 

Original Recipe by: Minimalist Baker

 

Berry Compote

Prep Time: 5 minutes

Cook Time: 15 miutes

 

Ingredients:

 

 

 

Instructions:

1. Place fruit in small saucepan, add orange juice and sweetener. 

2. Bring saucepan to medium heat. 

3. Once bubbling, reduce heat slightly and muddle and mash the fruit. 

4. Continue over medium-low heat for 10-12 minutes, mashing occasionally. 

5. Remove from heat and transfer to jar or container to cool thoroughly. Store in the fridge.

Alternative 5. Spoon out compote onto chocolate ice cream. Allow ice cream to soften for 30-40 minutes at room temperature. 

 

Original Recipe by: Minimalist Baker