Skillet Vanilla Ice Cream and Chocolate Ganache
- Yield 4 people
- Prep 15 minutes
- Cook 1 hour
Skillet Vanilla Ice Cream and Chocolate Ganache sits in the Desserts section of Regbie. The card serves 4 people. The amounts and the method are both written on this page.
Ingredients
Yield: 4 people
- ½ cup large Medjool dates, pitted
- 1⅔ cup full-fat coconut milk
- 1 tablespoon vanilla extract
- 1 tablespoon gelatin, mix with ¼ cup boiling water until it completely dissolved (leave out if vegan)
- ⅔ cup full-fat coconut milk
- 3 ounces dark chocolate, finely chopped
- ¼ cup toasted almond slivers, skippable
Method
Set the dates and coconut milk into a high speed blender and puree until smooth.
Tip in the almond milk, vanilla, and bloomed gelatin (if using). Puree until smooth.
Chill in the freezer for at least an hour or in the fridge until cold.
Tip into the ice cream machine and churn per the manufacturer’s instructions.
In a small saucepan, warm the coconut milk over a medium burner until it begins to gently bubble.
Set the chocolate in a bowl, pour the hot coconut milk over it, and let it sit for 1 to 2 minutes.
Beat as the heat of the coconut milk melts the chocolate. Continue whisking until the milk and chocolate are well combined. (You can store the ganache covered at room temperature for up to a week.)
Scoop the ice cream and top with melted ganache and toasted almonds. Enjoy!
