Hi All!!
Today, I am showing how to make plant based chocolate ice cream today.
Have you ever tried black sapote? One Sunday I went to a farmer’s market here on Australia’s Gold Coast and I found black sapote. I bought some but the shop’s owner didn’t know how to use it which I’m sure is not uncommon 😊
In Japan, black sapote is a very rare fruit and very expensive, $10-15 each. I love this fruit as it tastes like chocolate pudding and has a lot of vitamin C, 4-times more than an orange, and lots of calcium.
When you touch the fruit and it’s still hard it’s not ready, so leave it at room temperature for 1-2 days and check again. if it is nice and soft, almost squishy, then it’s ready to eat.
Remove the seeds and skin and you can just eat it like that or you can puree it.
When I get black sapote, I use it with coconut yoghurt for making chocolate brownie or mousse etc. but as it’s getting hot here in Australia I decided to make Ice cream. Plant based, dairy free, and gluten free ice cream! It’s so easy to make and tastes just like chocolate ice cream. If you can’t get black sapote you can use avocado instead. Use 1 avocado and the rest of the ingredients are the same. It won’t be as rich though. A bit like milk vs dark chocolate.
Black sapote Chocolate Ice Cream
Equipment
- Popsicles
Ingredients
- 1 each Black sapote or Avocado
- 100 g Coconut yoghurt
- 1 each Banana
- 50 g Maple Syrup
- 2 tbsp Cacao powder
- ½ tsp Vanilla bean paste
Instructions
- Remove the skin and seeds from the black sapote, or avocado, putting the flesh in a bowl.
- Weigh 100g of coconut yoghurts and add it to the bowl.
- Add 50g of maple syrup.
- Peel a banana and add it in to the bowl.
- In another bowl add 2 tbsp of cacao powder.
- Add all ingredients into your mixing bowl (don’t forget vanilla beans paste because I did 😅.)
- Blend well.
- Pour the black sapote mixture into popsicle.
- Put them in your freezer for 8 -10hours.
- After 8-10 hours, if they need more time to freeze, back in your freezer, otherwise enjoy delicious, plant-based chocolate “ice cream”. 🍦
Video
ブラックサポテチョコレートアイスクリーム
Equipment
- アイスクリームモールド
Ingredients
- １ 個 ブラックサポテ 又はアボカド
- １００ g ココナッツヨーグルト
- １ 本 バナナ
- ５０ g メープルシロップ
- ２ 大さじ カカオパウダー
- ½ 小さじ バニラビーンズペースト
Instructions
- ブラックサポテの種と皮を取り除き、実のみをボールに入れる。この時スプーンで種が無いかをチェックする。
- バナナの皮をむき、ブラックサポテのボールにちぎりいれる。
- ココナッツヨーグルト１００gをはかりボールに入れる。
- ５０gのメープルシロップをココナッツヨーグルトのボールに追加。
- 大さじ２のカカオパウダーをボールに入れる。
- 全ての材料をミキサーに入れる。バニラビーンズを忘れずに！
- 撹拌する。
- 全ての材料がスムーズになったら、モールドに入れて冷凍庫で８−１０時間。
- ８−１０時間後、アイスクリームをチェックする。もし、固まっていなかったら冷凍庫に戻す。
