Raw No Churn Sachertorte Ice Cream {aka Chocolate Apricot}

No Churn Sachertorte Ice Cream {aka Chocolate Apricot! This recipe is raw and free from: dairy, eggs, gluten and grains, refined sugar, nuts, corn, and soy}

Have you ever had sachertorte in ice cream form? Me neither. Until the day I made this. And got blown away by it. Classic cake flavor in ice cream form on a hot day? Yes please!

No Churn Sachertorte Ice Cream {aka Chocolate Apricot! This recipe is raw and free from: dairy, eggs, gluten and grains, refined sugar, nuts, corn, and soy}

I mean, there’s a reason why sachertorte {or sacher torte} is a classic — chocolate and apricots just go so unexpectedly well together. In the cake you combine a good chocolate cake base with a chocolate ganache + a sweet and slightly sour apricot jam for a filling. In this ice cream, I put in all the chocolatiness you can imagine and a hefty dose of dried apricots and the result was this creamy delicious creation.

No Churn Sachertorte Ice Cream {aka Chocolate Apricot! This recipe is raw and free from: dairy, eggs, gluten and grains, refined sugar, nuts, corn, and soy}

No {clunky} ice cream maker. No dairy. No refined sugar. No bananas or nuts even {giving you a break ;) }. No hot oven. Just a handful of simple {and good-for-you} ingredients, a blender, and a freezer is all you need. Oh and some pretty toppings, if you like, because they’re absolutely part of the fun of creating your own ice creams

No Churn Sachertorte Ice Cream {aka Chocolate Apricot! This recipe is raw and free from: dairy, eggs, gluten and grains, refined sugar, nuts, corn, and soy}

A quick note about the apricots: I used unsulphured dried apricots in this {dried apricots to the rescue yet again!}. They add a lot to the texture and sweetness here. Just make sure your apricots are soft. If they happen to be a little stale, just rehydrate them by soaking in hot water for 10-15 minutes, then strain, before blending {otherwise your blender might struggle}.

No Churn Sachertorte Ice Cream {aka Chocolate Apricot! This recipe is raw and free from: dairy, eggs, gluten and grains, refined sugar, nuts, corn, and soy}

I also used a tiny touch of raw cacao butter to give this a richer, fuller, velvety chocolate flavor. If you don’t have cacao butter around or can’t find it, use non-dairy butter or some neutral-tasting coconut oil. But if you can find cacao butter, I highly recommend — it takes this ice cream to another level! {Plus, if you get some, you can then make things like this, this, this, this, or this… :) }.

No Churn Sachertorte Ice Cream {aka Chocolate Apricot! This recipe is raw and free from: dairy, eggs, gluten and grains, refined sugar, nuts, corn, and soy}

I also wanted to share a little hack I tried recently, though not with this recipe, of dividing the ice cream up into serving sizes prior to freezing. Check out my Instagram post here for more details if you’re curious. In a nut shell, makes the whole process a lot less messy and it’s convenient having the ice cream pre-portioned so you can just reach into the freezer and enjoy an instant serving :) Though of course, there’s something special in that trusty good ‘ol scoop

No Churn Sachertorte Ice Cream {aka Chocolate Apricot! This recipe is raw and free from: dairy, eggs, gluten and grains, refined sugar, nuts, corn, and soy}

5.0 from 4 reviews
No Churn Sachertorte Ice Cream {aka Chocolate Apricot!}
Author: 
Prep time: 
Ready In: 
Makes: approx 6 small servings
 
Ingredients
  • 1 can {400 ml} light coconut milk, room temp
  • 1 ripe avocado
  • 1 small handful kale or spinach {optional -- see notes}
  • 1 cup dried apricots {make sure they're soft, and ideally unsulphured}
  • ¾ cup agave {or maple, brown rice syrup, etc.}
  • 6 tbsp cacao powder
  • 3 tbsp lemon juice
  • 1 tbsp cacao butter, melted {see notes on substitution}
  • ½ tbsp pure vanilla extract
  • ½ tsp salt
  • ½ cup dark chocolate chips or chopped dark chocolate of your choice
  • Optional -- toppings of your choice: I used chocolate chips, cacao nibs, chocolate coated puffed quinoa, and dried mulberries {the mulberries were surprisingly good in this!}.
Instructions
  1. Place all ingredients except chocolate chips and toppings in a blender and blend until mixture is smooth. {I used my Vitamix, but if you don't have a power blender, just stop occasionally and scrape down the sides and be patient :) }.
  2. Once mixture is smooth, throw in chocolate chips, give it a very quick whirl to incorporate.
  3. Pour this mixture into a freezable pan {I used a bread loaf pan that I lined with parchment paper so it doesn't get scratched during scooping, but any freezer-safe container will do}.
  4. Freeze overnight {or at least a good 5-6 hours}. Thaw out at room temp to a scoopable consistency and enjoy!
Notes
The kale in this recipe is optional. I threw it in because I love the opportunity of incorporating simple healthy nutrient-dense ingredients into recipes they work in. In this recipe you can't taste it at all, if you're worried about that. The flavors mask it completely. If you don't have a strong blender, then I suggest using a handful of spinach instead as it blends in more smoothly. However, you can feel free to leave it out too altogether if you prefer -- it's not essential.

I divided this into 6 small servings {roughly 1 scoop each} for guests. The recipe is more like 2-3 large sized servings for people who like a hefty portion though :)
Now your turn to share: what are some crazy ice cream flavors you’ve seen or tried?

Audrey

      • Audrey
      • Audrey
      • Audrey
    1. Tina
      • Audrey
        • Tina
      • Audrey
      • Audrey
      • Audrey
      • Audrey
      • Audrey
      • Audrey
      • Audrey
      • Audrey
      • Audrey
      • Audrey
      • Audrey

    Add Your Comment

    Rate this recipe:  
763 Shares
Pin693
Share65
Tweet5