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Chocolate Ice Cream

Recipe by Rosemol Pinto


  • Fresh malai (coconut flesh) from 4 medium-sized tender coconuts
  • ¼ cup unsweetened cocoa powder
  • 100 g dates, pitted
  • ½ cup tender coconut water/regular water


1. In a blender, take the fresh malai, cocoa powder, water/tender coconut water and dates and blend until smooth. Taste to adjust for sweetness and add more dates if required.

2. Transfer to a steel container, cover with a lid and freeze the mixture for 6-8 hours.

3. Defrost for 5 minutes before serving.


You may replace cocoa powder with strawberries / mango (or any fruit of your choice) to make strawberry or mango ice cream! Storage/Shelf Life In the freezer for up to 2-3 months.

Serves 8

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