I’ve been thinking about coconut and chocolate ice creams most of the summer and have finally found the time to play around and get it right. There have been a few versions, but I’m happy with this one, basically because it’s delicious, not too many ingredients and pretty simple to make – all key indicators of a good recipe.
I’ve been wanting to add protein powder to an ice cream, to get that extra kick of protein while enjoying some creamy deliciousness in summer.
It’s creamy and smooth, not icy, easy to make and the protein powder in it is not overpowering.
To be honest I’m not a huge ice cream fan. I’ve been tagged in lots of social media posts about ice cream and I kinda feel like, ok, thanks. And those ice creams usually have lots of added ingredients that I’m not too keen on. But these are small enough to just enjoy the creamy, ice cream without being too big to finish.
These coconut and chocolate ice creams have just four ingredients – dates, Pure Place protein powder, coconut cream and almond milk; or 7 if you coat them in chocolate. So, let’s say 7 ingredients, because let’s be honest, you’re going to want to coat them in chocolate. Coconut and chocolate ice creams always taste better when coated in chocolate. You could even sprinkle coconut on the chocolate after you’ve dipped them, or nuts, or buckinis.
They are sweetened naturally with the dates. They get the creaminess from the coconut cream and almond milk and the nutritional benefits of protein from the protein powder. If you want to make them nut free, replace the almond milk with coconut milk (from a tetra pack) or you could use rice milk.
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