Chocolate Oreo Ice Cream (no churn)
This chocolate oreo ice cream is no churn, and rich with chunks of Oreos or any other chocolate sandwich cookie, made with 5 ingredients including sweet potato, making it a healthy chocolate ice cream that is dairy free, gluten free and refined sugar free.
Servings: 6
Calories: 181kcal
Equipment
- blender or food processor
- ice cube trays
Ingredients
- 4 dates, soaked and pitted
- 1 can full fat coconut milk room temperature, not separated
- ¼ cup cashews, soaked* or cashew butter
- ¼ cup cocoa powder
- ¼ cup sweet potato canned or fresh
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
Prep
- Submerge dates and cashews in just boiled water for 30 minutes. Drain, rinse, pit the dates.
Make Ice Cream
- Blend up all ingredients in a blender until creamy.4 dates, soaked and pitted, 1 can full fat coconut milk, ¼ cup cashews, soaked*, ¼ cup cocoa powder, ¼ cup sweet potato, 1 teaspoon vanilla extract, ¼ teaspoon salt
- Add the mixture to ice cube trays and freeze until solid, about 4-6 hours or overnight.**
- Blend or use a food process to blend up the ice cubes for about 20 seconds.
- Pour the now creamy mixture into a container, stir in oreos, and freeze until scoopable.
Video
Notes
*You can also use cashew butter or any nut butter instead of cashews.
** If you freeze the ice cubes overnight, let them thaw about 10 minutes before trying to blend or food process.
Long term storage: To keep it frozen longer, keep the ice cubes frozen and don't blend a second time until ready to eat.
Nutrition
Calories: 181kcal | Carbohydrates: 10g | Protein: 3g | Fat: 16g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 13mg | Potassium: 279mg | Fiber: 2g | Sugar: 4g | Vitamin A: 787IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 3mg
