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Chocolate Raspberry Ice Cream

Dessert Ice cream Public
Course: Dessert
Preparation time: 20 minutes
Rest time: 130 minutes
Energy: 563 kcal / serving

Instructions

  • 1.   Soak the whole dates in hot water for 10 minutes to soften them.
  • 2.   Pit the dates before blending them at high speed with hazelnut butter, cocoa powder, coconut cream, and vanilla until you obtain a smooth and creamy mixture.
  • 3.   Churn in an ice cream maker for 1 hour and then transfer to the freezer.
  • 4.   Stir every 30 minutes until the ice cream reaches the desired texture.
  • 5.   Blend the raspberries, sliced banana, coconut milk, maple syrup, cardamom, and vanilla until you obtain a smooth cream.
  • 6.   Taste and adjust the amount of maple syrup if needed. Freeze in the same manner as the chocolate ice cream.
  • 7.   Pour one-third of the raspberry ice cream into a container or airtight dish. Cover with one-third of the chocolate hazelnut ice cream and continue layering in this way, alternating between the two preparations. Sprinkle with chopped chocolate and crushed hazelnuts. Freeze for at least 1 hour before serving.

Ingredients for servings

  • Glace chocolat noisette :
  • 30 cl of coconut cream
  • 160 g of date
  • 100 g of hazelnut butter
  • 25 g of cocoa powder
  • 1 teaspoon of vanilla extract
  • Glace à la framboise :
  • 200 g of banana
  • 100 g of raspberry (frozen)
  • 10 cl of coconut milk
  • 1 tablespoon of maple syrup
  • 1 teaspoon of vanilla extract
  • ½ teaspoon of powdered cardamom
  • Decoration :
  • 1 70% dark chocolate
  • 1 roasted hazelnuts

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    563 kcal
    28 %
  • Fat
    36,06 g
    52 %
  • of which saturated
    20,16 g
    101 %
  • Carbohydrates
    47,27 g
    18 %
  • of which sugar
    42,23 g
    47 %
  • Protein
    8,49 g
    17 %
  • Fibers
    11,15 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.