Vegan Chocolate Ice Cream
Discover the best summer treat! Homemade vegan chocolate ice cream. Enjoy this mouthwatering recipe with Violife Just Like Cream Cheese Original.
![preparation time]()
Prep time20 min![servings]()
ServingsPortions 20
- 1 pack Violife Just Like Cream Cheese Original
- 2/3 cup unsweetened cocoa powder
- 1/2 cup unsweetened almond milk
- 14 oz pitted dates
- 1 tsp pure vanilla extract
- 1 tbsp filter coffee or espresso
- Ice cream cones, to serve
- In a large mixing bowl, whisk together the buckwheat flour, water, egg and salt. Cover and let sit for at least 30 minutes at room temperature.
- To make the filling heat the oil in a non-stick pan over medium heat. Add the shallot and garlic, and sauté for about 2 minutes. Add the mushrooms and cook for another 3-5 minutes. Sprinkle with rosemary and freshly ground pepper and remove from heat and cover to keep warm.
- To make the crepes, stir the batter again, it should be thicker by now.
- Heat a non-stick pan over medium heat. Once hot, add about one tablespoon of oil and pour in a ladel of the batter and spread evenly across the pan.
- Cook for 2-3 minutes and flip. Place a slice of Violife in the center of the crepe. Add 2 tablespoons of the filling and then sprinkle generously with a handful of grated. Fold in the 4 sides of the crepe making a square pocket, leaving the center uncovered. Remove the crepe and serve.
- Repeat the process with the remaining ingredients.
- Sprinkle with scallions and enjoy warm.
