Yum Chocolate Ice Cream

So,once in a while I surprise you, and come out with some thing a ” little more healthy “!

It’s a little more healthy, but still tastes really naughty, and that my friends is the key to good food! 🙂

It is rich and creamy, and nice and chocolately but it is sweetened entirely with maple syrup.
The maple flavour sits in the background, so it is a nice, rich chocolate ice cream experience!

I am fortunate enough to have an Ice Cream machine!
All I have to do is mix the ingredients up and it does the rest.
If you don’t have an Ice Cream machine, you can still give it a go, but it won’t be quite the same texture.

Without an icecream machine, you will need to freeze, blend it up to a smoothie consistency and refreeze a few times.

With no preservatives or gums, the icecream will set hard, and will need to be removed from the freezer for 20-30 mins (in British weather!) to be spoonable.
But, you know what?
It even tastes good melted!

Please also come and join our new FACEBOOK GROUP https://www.facebook.com/groups/Plantified/ and post some of your favourite recipes, ask some questions, show off a dish you’ve cooked or just have a chat!
I want to show people how easy it is, how much fun you can have and what good food you can eat when you PLANTIFY your food!

My Plantified Mousses Recipe book is on it’s way to being finished, and you will receive an email letting you know when your FREE copy of the E-book is ready to download!
If you would like a FREE COPY OF THE RECIPE E-BOOK, and haven’t yet signed up to Plantified, please sign up here: http://opensaucevegan.com/register/ and you will receive your FREE recipe book once it is released.
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Mango and Passionfruit Mousse Joconde Opera, as seen in the Free Mousse E-book for members of Plantified.

Enjoy
x
Katrina

Yum Chocolate Ice Cream

150 grams Cashews (1 cup)
500ml cups boiling water (2 cups)

60 gm Cocoa (1/2 cup)
250 ml Cold Water (1 cup)
187 ml Maple Syrup (3/4 cup)
125ml Aqua faba (liquid from a can of UNSALTED chickpeas or Butter Beans) (1/2 cup)
1 tsp vanilla Extract

Method:

-Boil Cashews in 2 cups of boiling water for 10 minutes.
This helps them soften and swell so they blend easily.
This should leave ONE CUP of water approximately, once the cashews are drained.

-Add the boiled Cashews plus the remaining one cup of boiling water from the pan into the blender and blend until smooth.
Once it is smooth, then add 1 cup of cold water, 3/4 cup of Maple syrup, Cocoa, and the Vanilla extract and blend thoroughly.
It should be completely smooth with no lumps.

-Whip your 1/2 cup of Aqua Faba until it forms stiff peaks then fold into the chocolate mix.
It will deflate, that doesn’t matter..

-Add the mixture to the Ice cream machine, and churn and freeze!

-If you don’t have an Ice Cream machine , you will need to freeze, blend it up to a smoothie consistency and refreeze a few times to break up the ice crystals.