This ice cream is something special. So many tastes combined into one: tart (plums), bitter (cacao), coconutty (coconut milk) and sweet (dates). Interestingly, none of the tastes dominates another.
Next time I might even try it with mint infusion, I have the feeling it will taste even better.
But before we make the recipe, a few words about Cacao. You might know already that there is a big difference between Cacao and Cocoa. Cacao or row Cacao powder is made by cold-pressing unroasted cacao beans and this way the healthy compounds are preserved. Cocoa powder is raw cacao that has been roasted at high temperatures, which destroys the enzymes and lowers the nutritional value. For this recipe we are of course going to use raw cacao powder.
We need 300 g frozen damson plums, 200 ml of coconut milk (60% coconut), 2 tbsp raw cacao powder and 1-2 tbsp date syrup.
Let the plums thaw for about 15′, then put them together with the coconut milk and one nice squeeze of date syrup into the food processor. Add a pinch of salt and blend until all ingredients are nicely smooth, which might take a while (about 10′), scrape the sides if needed. Add the cacao powder and add more syrup if it is not sweet enough for you.
Put the mixture in a freezing container and into the freezer for about 4 hours. If you serve the ice cream on another day, you will need to take it out at least 30′ before. Check on it, I left it too long outside (40′), so it was a little bit soft.
Such refreshing taste! We all loved it 🙂
Makes for 3 portions (6 scoops)
- 300 g frozen damson plums
- 200 ml coconut milk (60% coconut)
- 2 tbsp (30 g) raw cacao powder
- 1-2 tbsp date syrup
- a pinch of salt