Dairy-free Chocolate, Coconut & Coffee Ice Cream (Vegan)

1. Place the pitted, Medjool dates and water into a food processor and whizz until creamy.

2. Using a plastic spatula, carefully scoop out the coconut cream from the top of the coconut milk into a large mixing bowl, trying not to get any of the liquid in the bowl!

3. Make 1 cup of Espresso and leave to stand to cool slightly.

4. Using an electric hand whisk, whisk the coconut cream until fluffy then add in the cocoa powder, brewed Espresso, vanilla, Bambu, almond milk and half of the date mixture. Whisk until fully combined. Taste and adjust to your desired flavour. I added in more Bambu. You can keep the left over date mixture for other yummy desserts! (or make more ice cream).

5. Line a loaf tin with greaseproof paper and carefully pour the ice-cream into the tin, cover with cling film and place into the freezer. The ice-cream will take overnight to fully set. As you can see, it darkens when fully frozen!

6. When its fully set, remove from the freezer and leave to stand for 10 minutes before diving in, as it is easier to scoop when warmer!

7. Decorate with a drizzle of homemade white chocolate. I also sprinkled on some unsweetened desiccated coconut, coconut curls and pink sugar/ coffee beans for rustic decoration. I love how they turned out!