No Churn Sachertorte Ice Cream {aka Chocolate Apricot!}
A creamy chocolatey vegan ice cream with sweet apricot chunks. Sachertorte cake in ice cream form. No dairy, no refined sugar, and so quick and easy to whip up!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: approx 6 small servings
- Category: Ice Cream
- Method: No Churn
- Cuisine: Dessert
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}
- 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
- 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 :) }.
- Once mixture is smooth, throw in chocolate chips, give it a very quick whirl to incorporate.
- 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}.
- 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 :)