Sugar-Free Vegan Ice Cream Recipe from Greece

A recipe for a delicious, vegan, and sugar-free ice cream has been presented, offering a healthy alternative for summer indulgence. Developed by renowned Greek chef Argyroula Barbarigou, the dessert uses a base of almond milk, coconut milk, and dates, eliminating the need for added sugar.

The ice cream boasts a rich chocolate flavor and a creamy texture, achieved through a simple preparation process. Key ingredients include 250 grams of unsweetened almond milk, 200 grams of thick canned coconut milk, 150 grams of pitted dates, 40 grams of cocoa powder, and a pinch of salt. The dates are first soaked in almond milk for about 30 minutes to soften before being blended until completely smooth.

Following the date and almond milk mixture, the canned coconut milk, cocoa, and salt are added to the blender. The ingredients are processed until a homogeneous and smooth mixture is formed. This mixture is then transferred to an ice cream maker, where it is churned and frozen simultaneously to achieve a fluffy, airy texture.

Once the desired consistency is reached, the ice cream can be served immediately or stored in the freezer. Due to its tendency to firm up considerably when frozen, it is recommended to let the ice cream sit at room temperature for about 15 minutes before serving to ensure optimal enjoyment. The recipe suggests serving the ice cream in cones or cups.