Schoko-Orangen-Mandel-Crunch-Eis – vegan

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Chocolate and orange, again. But this time in form of ice cream not cake! – I guess now you know what my favorite taste combination is…

Temperatures are rising and for people like me who hate the heat, Summer is not the favorite season of the year. So I thought why not making myself feel better and forget about the fact that I hardly sleep at night because of the humid weather and that I feel sticky all day no matter how often I shower.

I brought together my absolute favorite things which are almonds, chocolate and orange and combined them to something refreshing and cooling: paleo, vegan, dairy free and sugar free ice cream.

When looking for a recipe, I got inspired by Lara’s vegan brownie chocolate ice cream and created my own version. (If you are a true food lover, have a look at her amazing creations. They are pure indulgence and vegan!)

I don’t like ice cream!?

To be honest, I’ve never been a fan of ice creams. Partly due to my diary intolerance and partly because every time I had ice cream, I managed to soil my clothes.

To solve the first problem, this ice cream is made of nuts and coconut milk as a base.

And secondly, I eat it out of a bowl with a spoon which minimizes the probability of ruining my clothes like when I was little. (but never say never)

Chocolate orange almond crunch ice cream

Course Dessert
Prep Time 10 Minuten
Total Time 16 Stunden 10 Minuten
Servings 3
Calories 378 kcal


Ice cream base/Eiscremebasis

  • 35 g almonds/Mandeln
  • 40 g cashews/Cashews
  • 140 ml coconut milk/Kokosmilch
  • 1,5 tsp raw/unsweetened cacao powder/EL rohes/ungesüsstes Kakaopulver
  • Vanilla and orange peel/Vanille und Orangenschale
  • 2 tsp date syrup/EL Dattelsirup


  • 20 g chopped almonds/gehackte Mandeln
  • 10 g cacao nibs/Kakaonibs


  1. oak nuts for the base over night./Die Nüsse für die Basis über Nacht einweichen.
  2. Blend all ice cream base ingredients in a food processor until smooth./Die Zutaten für die Basis in einer Küchenmaschine zu einer Creme verarbeiten.
  3. Mix base with crunchy ingredients and put the ice cream into the freezer./Die Zutaten für den Crunch unterrühren und die Eiscreme in den Gefrierschrank geben.
  4. Stir every 20 minutes to get a creamy consistency./Jede 20 Minuten umrühren um eine cremig Konsistenz zu bekommen.
  5. Freeze for about 4 hours or until firm./Für ca 4 Stunden einfrieren bzw. bis die Masse fest ist - Eiscremekonsistenz hat.

Recipe Notes

One serving/eine Portion:

378 calories

16g c I 28g f I 11g p

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