real deal chocolate ice cream with chocolate-covered espresso beans (vegan, paleo, gluten-free, grain-free, dairy-free, egg-free, soy-free, refined sugar-free)

I screamed when I finally cracked this recipe. What can I say? I scream for ice scream.

I especially like to give a long, piercing cry of happiness for rich, smooth, ridiculously chocolatey ‘real deal’ chocolate ice cream sprinkled with crunchy chocolate-covered espresso beans which pack an intense coffee punch. With a side of chocolate-covered frozen banana slices topped with chopped salted peanuts. With a side of chocolate, naturally.

When it comes to vegan, Paleo ice cream, I’ve tried it all. Avocado, coconut milk, cashews – they were good, and they were definitely eaten, but they just weren’t right. A grainy texture, a funny aftertaste, or just simply odd, they didn’t live up to my chocolate ice cream expectations.

So, naturally, I tried about twenty different variations of chocolate ice cream. All in the name of research, of course. Call me fastidious, but this is some seriously good ice cream. And the chocolate-covered espresso beans? Don’t even get me started.

Rich, creamy, full of chocolate and deliciously healthy ice cream studded with bursts of full-bodied roasted Cambodian espresso beans. Silky smooth melt-in-your-mouth ice cream with crunchy nuggets of flavour – it really does call for the obligatory closed-eyed ‘mmm’ face. It only takes three ingredients, doesn’t require an ice cream maker, and is 87 calories with 2g of fat per serving. Read: you can eat the entire two-serving recipe without feeling the tiniest bit guilty.

What are you still doing reading this?!

 

real deal chocolate ice cream with chocolate-covered espresso beans

by Alessandra Peters

Prep Time: 10 minutes

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Ingredients (serves 2)

For the Ice Cream

• 225ml unsweetened almond milk
• 2 tablespoons cacao powder
• 2 tablespoons agave nectar

For the Chocolate Covered Espresso Beans

• 20 espresso beans, roasted
• 50g dark chocolate, melted

Instructions

For the Ice Cream

1. Whisk all ingredients together in a large microwave-proof bowl.

2. Microwave for a minute, then whisk again until completely combined.

3. Pour in to ice cube trays and freeze until solid, about 2-3 hours.

4. Blend ‘ice cubes’ of chocolate mixture in a high-power blender until you get rich and creamy ice cream, scraping down as needed! It will turn in to a sort of chocolate shaved ice at first, but keep blending and it will come together.

5. Freeze in an air-tight container until ready to use.

For the Chocolate-Covered Espresso Beans

1. Dip the espresso beans individually in to the melted chocolate, then set on a baking tray covered with parchment paper.

2. When all of them are dipped, place the tray in the fridge for ten minutes or so until the chocolate sets.

3. Transfer to an air-tight container and store in the fridge until ready to use!

To Assemble

1. Scoop large scoops of ice cream into bowls.

2. Sprinkle with chocolate-covered espresso beans.

3. Serve and enjoy!

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