I. MADE. ICE. CREAM.
Annnnnd it’s delicious! Yup, you’re welcome!
I don’t know about you, but heavenly hash ice cream is my all-time favourite kind of ice cream – I could just sit and eat an entire tub of that deliciousness. So when I started to cut out dairy due to digestion issues, I cried many, many tears for all the tubs of heavenly hash ice cream that I would never have the joys of eating.
That’s right, I totally made Vegan Heavenly Hash Ice Cream and it’s totally the best thing I have ever eaten (sorry all my other recipes that I said were incredibly good, this one takes the cake)!
This Vegan Heavenly Hash Ice Cream is deliciously chocolatey, full of crunchy dark chocolate and almond bites and swirled with an unbelievable ripple of marshmallow fluff. Do I really need to say anything else? You need to hop on this ice cream train!
The best part about this Vegan Heavenly Hash Ice Cream is that it’s no-churn! That’s right, you don’t need a fancy ice cream maker to enjoy some of this in your own home. This was great news for me because, while I received an ice cream maker for our wedding last year, the thing scares the hell out of me and I still have not used it, 10 months later. Sorry, momma! I promise the rest of the mixer has gotten loads of use though 🙂
Coconut Cream takes centre stage in this recipe, so make sure you stock up on your favourite brand and keep a couple of those bad boys in your fridge at all times for when a Vegan Heavenly Hash Ice Cream craving strikes.
Since this is the only way I have ever made ice cream, it’s officially my favourite way to make ice cream and is so easy that any one can make it. This is me officially warning you that there will be lots of ice cream posts in the near future. You’re incredibly welcome. 🙂
Rich Cocoa Powder really takes this ice cream into the dark, rich, chocolate station and the whole thing is sweetened naturally with dates. I love me some dates. The fact that this entire ice cream recipe is made up of rea, natural, wholesome foods makes me incredible happy – there are no hard to pronounce ingredients in this recipe, promise!
Fresh, chopped almonds and chopped chunks of dark chocolate add in a really nice crunch to this Vegan Heavenly Hash Ice Cream. Top that all off with a swirl of the best Vegan Marshmallow Fluff and you’ll arrive in tip-top shape at the final boarding call. Best. Train ride. Ever!
The hardest part about this Vegan Heavenly Hash Ice Cream recipe is waiting for it to freeze, however, you could totally just eat it as a delicious, non-frozen heavenly hash pudding if you really wanted to – I won’t judge. In fact, I’d probably join in on that party!
Freezing the Vegan Heavenly Hash Ice Cream for about an hour gives the ice cream an almost mousse-like texture, perfect for topping your favourite gluten-free, vegan ice cream cones with. Which, by the way, I was incredibly excited to find at my local grocery store!
So make up some of this glorious Vegan Heavenly Hash Ice Cream today – you’ll thank me for it! Make sure to snap some pics of your own batch of ice cream and tag them #glutenfreeveganpantry when you post them to Instagram! I love seeing what you guys make in your own kitchens!! I scream, you scream, we all scream for Vegan Heavenly Hash Ice Cream!!
- 2 cans coconut cream, chilled
- 5 Tbsp cocoa powder
- ½ Tbsp vanilla extract
- 16 medjool dates, pitted
- ½ cup coconut milk
- ¼ cup almonds, chopped
- 100 g dark chocolate, chopped
- ¾ cup marshmallow fluff
- In a food processor, process the dates until they form into a date ball. Remove from processor and set aside.
- Open chilled cans of coconut milk and scoop out the hardened coconut cream. Add to a large chilled mixing bowl.
- To the chilled coconut cream, add cocoa powder, vanilla extract and coconut milk. Using a hand held mixer, mix on high for 2-3 minutes, or until well mixed. Add in half of processed date paste and continue to mix for another 1-2 minutes. Add remainder of date paste and mix for an additional 1-2 minutes, until well mixed and smooth.
- Stir in chopped chocolate and almonds.
- Pour mixture into a metal bread loaf pan. Using a spoon, spread mixture out until evenly distributed amongst pan.
- Drizzle the marshmallow fluff over the chocolate ice cream mixture. Using a spoon or butter knife, drag the marshmallow fluff into the ice cream mixture, similar to how you would marble a cake batter. Be careful not to over mix - you want the marshmallow layer to remain separate from the rest of the chocolate mixture.
- Place pan into the freezer for one hour. If you wish a firmer ice cream, freeze for up to 2 hours. Freezing longer than 2 hours will require you to let the ice cream soften prior to serving.