Yes, you read that right: this post is not one recipe. It’s two. Or, to be correct, it shows you how to make some low sugar, plant based ice cream which is, in the second recipe, smothered with chocolate sauce. Which kind of removes the ‘health’ aspect. So, I’ve treated this as two recipes; you can have the ice cream alone (or in one of my wholewheat pancakes) OR you can make it, load it up with a delicious vegan chocolate-hazelnut sauce, and indulge in a naughtier treat; your choice!
Of course, if you used low sugar dairy-free chocolate (70%+ cocoa solids) to make the sauce and omitted the chocolate spread, it would be a healthier alternative and the sundae could be enjoyed without the guilt; you could also, if desired, convert the ice cream to sugar-free by omitting the choc-nut spread, increasing the cocoa and adding 1 tbsp non-sugar sweetener of choice. Myself, I look forward to making this as chocolate chip breakfast ice cream with the addition of some low sugar dark chocolate chips. Or having this sumptuous sundae as a New Year’s Eve dessert. Delicious!
The vegan chocolate sauce is a variant of my vegan ganache, made with coconut cream and dairy-free dark chocolate. I have not found it difficult to find a dairy-free brand of dark chocolate; if you are struggling to find one, chocolates that contain 70% or more cocoa solids are usually dairy free. A tip: when buying your coconut cream, look for some that is mostly coconut milk extract (mine was 90% coconut milk extract) because those will contain minimal additives. Coconut cream is similar to coconut milk, but thicker and richer; it is used in a lot of Asian cookery and can be found, tinned, in most supermarkets.
This ice cream recipe is adapted from the recipe for Extra Sneaky Chocolate Breakfast Ice Cream by Missy Chase Lapine in her book The Sneaky Chef ; note that the link is to the website, not the book! This makes about 1 cup of ice cream, enough for 1 large sundae or 2 smaller servings.
Recipe #1: Healthy Vegan Chocolate Hazelnut Ice Cream
- 1 banana, chopped and frozen overnight
- 1/4 of a (ripe) avocado
- 2 tbsp dairy-free chocolate hazelnut spread
- 1 tbsp coconut cream
- 2 tsp cocoa
Put all ingredients into the bowl of a food processer or blender and blend until combined into a smooth puree. Transfer to a freezer-safe box and freeze, stirring every half hour, until you want to use it.
Recipe #2: Vegan Chocolate Hazelnut Sundae (and chocolate sauce)
For the sauce:
80g dairy-free dark chocolate
80 ml coconut cream
50 ml dairy-free chocolate hazelnut spread
For the sundae:
3 scoops (approximately 1 cup) vegan chocolate hazelnut ice cream (above)
Desired amount of chocolate sauce
Melt the chocolate and coconut cream together in a double boiler or glass bowl over a pan of boiling water. When smooth, remove from the heat and add chocolate hazelnut spread. Stir until combined. This recipe makes more than is needed for one sundae; store the excess in a cup in the fridge and reheat in the microwave when needed.
Place a scoop of ice cream in a small bowl or tall glass. Pour over some chocolate sauce and sprinkle with chopped nuts. Repeat until all the ice cream is used… et voila! A delicious, plant based dessert.