Healthy Chocolate and Pistachio Ice Cream (Vegan, Gluten-Free, and Sugar-Free)

Healthy, Vegan, Gluten-Free, and Sugar-Free Ice Cream

The word "ice cream" is synonymous with heat, summer, and vacation, but also with the sofa, a blanket, and a movie. With this new recipe brought to you by Juan Llorca, Chef at Valencia Montessori, you’ll learn how to make homemade ice cream that rivals industrial ice cream. Pay attention to this healthy chocolate and pistachio ice cream recipe, coated in dark chocolate!

Ingredients

FILLING
Hazelnut and Cocoa Cream90 g
Cashew Cream65 g
Natural Yogurt200 g
EOS Date Paste65 g
COVERING
Melted Chocolate400 g
Coconut Oil60 g
Chopped PistachiosA handful
Cocoa, Hazelnut and Date Cream: Delicious and Nourishing | Justloading Cocoa, Hazelnut and Date Cream: Delicious and Nourishing | Justloading 2
Nut butters

Cocoa, Hazelnut and Date Cream

044971
€5.15
Sesame cream, popularly known as tahini, 100% natural made from sesame seeds following the traditional recipe. No added sugars, no preservatives, and no artificial ingredients... just sesame seeds! Perfect for adding a nutritious touch to your recipes. Creamy and smooth texture for easy spreading or eating by the spoonful. Healthy without sacrificing...

Preparation

  1. In a bowl, start mixing the filling ingredients: add the EOS date paste along with the cashew cream and hazelnut and cocoa cream.
  2. Next, add the yogurt. Juan used a natural soy yogurt to make it vegan-friendly. Mix carefully until you obtain a creamy dough. As an optional but highly recommended step, Juan Llorca suggests adding a crunchy touch with some chocolate shavings.
  3. Juan used "Magnum" style ice cream molds. Fill them halfway to place the stick with which you'll hold the ice cream, then fill the molds completely. Place the mold in the freezer for one day.
  4. For the chocolate coating, place 5 parts of pure dark chocolate and 1 part of coconut oil into a deep glass...

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