Recipe from Chickpea Girl

Coconut ice-cream courtesy of Chickpea Girl

Another cool – and coconutty – recipe courtesy of Maria Cleary aka Chickpea Girl.

This beautiful weather calls for some nice ice-cream style desserts so here is my natural version which contains no dairy, no added sugar and no nasty additives which you will find in store bought ice-creams. This is a rich creamy dessert which would be a fantastic alternative to Ice cream as a treat for all the family!

Frozen Coconut Mousse w/ Maple Walnuts



Frozen Coconut mousse

  • 1 x Can light coconut milk
  • 12 x Ready to eat soft dates
  • 1 x Teaspoon vanilla extract
  • 1 x Tablespoon organic cocoa powder


  • 25g x Walnuts
  • 1 x Tablespoon pure maple syrup
  • Pinch of salt
  • 1 x Punnet raspberries


  • 200 Calories
  • 11g Fat (6g Sat fat)
  • 25g Carbohydrates
  • 5g Dietary fibre
  • 3g Protein


1. In a large jug place the 12 dates along with 2-3 tablespoons of boiling water and with a hand-blender blitz until really smooth. Add the teaspoon of vanilla extract, the can of coconut milk and the tablespoon of cocoa powder (sifted) and blitz the whole lot until all the ingredients are well incorporated.

2. Now if you have an ice-cream maker just pop the mix into that and let it do its job! Or if like me (no ice-cream machine) you can follow the steps below.

3. Pour the mix into a large plastic container suitable for the freezer. Pop it in the freezer and set a timer for 1 hour, after an hour remove from the freezer and agitate with a whisk or fork it should have started to freeze around the sides now. Agitating and stirring is going to help with the end consistency as it helps break up any large crystal that are forming, after the first hour it’s important to again check it every 40 mins or so to do the same thing again.

4. After about 4-5 hours in the freezer it should be ready (remember you are stirring/whisking every 40 mins), you don’t want it to turn rock solid as it will be impossible to serve. I like to serve it when it just about holding a shape (like lightly whipped cream). You can also get the hand blender back out again at the end and blitz to get it really smooth (I didn’t bother as it tastes the same but blitzing may make it look a little smoother)

5. Whilst the mousse is doing its thing in the freezer you can be prepping your toppings, chop the 25g of walnuts into pieces and place on a lined baking tray pour over 1 tablespoon of maple syrup and add a pinch of salt and toss coating the walnuts well, pop the tray in a 200 degree oven for 8 mins until the walnuts are caramelized and set aside to cool completely.

6. When your frozen mousse is ready divide the mix into 4 glasses/bowls and top with caramelized walnuts and fresh raspberries. Yum!

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About Maria Cleary

Maria Cleary is the owner of and is incredibly passionate about food and all things healthy and veggie.