Indulge in a Healthy Dessert: Vegan and Sugar-free Chocolate Hazelnut Milk Ice-cream Recipe

 Do you miss the taste of delicious and creamy chocolate ice cream, but being on a whole-food plant-based diet makes it difficult for you to find the right ice cream? Well, FRET NOT! Here's a whole food plant-based version of a sugar-free recipe for chocolate hazelnut milk ice cream that is just as delicious, decadent, and creamy. A healthy summer treat that's great for your gut! 

Ingredients:

1. 2 cups unsweetened chocolate hazelnut milk from The Vegan Milk 
2. 1/2 cup raw cashews, soaked in water for at least 2 hours
3. 1/2 cup pitted dates, soaked in hot water for 10 minutes
4. 1/4 cup cocoa powder
5. 1 tsp of fresh vanilla bean pod
6. 1/4 tsp pink Himalayan salt

Instructions:

1. Slice the vanilla bean pod in half lengthwise with a sharp knife. Use the back of the knife to scrape out the seeds from the pod.
2. Drain the cashews and add them to a high-speed blender along with the hazelnut milk, dates (with the soaking water), cacao powder, vanilla bean, and salt. Blend on high speed until the mixture is completely smooth and creamy.
3. Pour the mixture into a large, shallow container and place it in the freezer for about 2 hours, or until it starts to freeze around the edges.
4. Remove the container from the freezer and use a fork or whisk to stir the mixture vigorously, breaking up any ice crystals that have formed. Return the container to the freezer.
5. Repeat step 3 every 30 minutes or so until the mixture is completely frozen and has a smooth, creamy texture. This should take about 3-4 hours in total.
6. Once the ice cream is fully frozen, it's ready to serve! Scoop it into bowls and top it with your favorite toppings like chopped hazelnuts, fresh berries, or a drizzle of dairy-free chocolate sauce.