Mocha, Date & Meringue Ice Cream

Inspired by a recipe by Yotam Ottolenghi


1/2 cup finely chopped, dried dates

3 tablespoons freshly brewed espresso

1 tablespoon date syrup

400ml (13.5 fl oz) coconut milk

2/3 cup sweetened condensed milk

200g dark chocolate, melted (I used Whittaker's Dark Ghana)

40g (1-1/2 oz) crumbled meringues


Place chopped dates in a small bowl.  Pour over the hot espresso and date syrup.  Stir to combine, and set aside until the dates have softened, and mixture has cooled completely.

Break chocolate into smallish pieces.  Place in a bowl over a pot of gently simmering water, making sure the water is not actually touching the bowl.  Stir from time to time, until the chocolate is melted and glossy.  Set aside and allow to cool completely, but without re-solidifying.

In another bowl, beat together the coconut milk, condensed milk and melted chocolate, until everything is well combined.

Churn in an ice cream maker according to manufacturer's instructions.

Empty ice cream into a freezer safe container.  Stir in the softened dates and crumbled meringues.  Cover the surface of the ice cream with a piece of non-stick baking paper, and put in the freezer to firm up.

Serve generously whenever you have itchy feet.

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