Chocolate Hazelnut Ice Cream
serves about 5-6
Ingredients
2/3 cup (130g) pitted dates
1 cup (250ml) rice milk
2/3 cup (160ml) boiling water
1/3 cup (40g) cocoa powder
1/2 cup + 1 tbsp (145g) hazelnut butter
1/4 tsp salt
Method
1. Firstly, add the dates, rice milk and water into a blender and blend together until smooth. Then, add in the cocoa powder, hazelnut butter and salt and blend again until completely smooth.
2. When this is done, pour the mixture into a tupperware dish or loaf tin – I just used a standard long plastic lunchbox. Move the ice-cream into the freezer to set for at least 5 hours/overnight. Then, remove it from the freezer, leave for a couple of minutes to soften, scoop and serve.
