Homemade chocolate ice cream

In modern life, we choose how we spend our time. Some of it is about interest, some is about making money, some is social – and some is simply what gives us a break.

I've never been someone who spends a lot of time in the kitchen. I've often trusted that those I spend my money with have control over nutrition, taste, and hygiene. And that can be true... but it can also be that those I trust are more concerned with margins, speed, and numbers than with how my body actually feels afterward. Because if we're honest: merely living has become a luxury item, considering how expensive everything has become.

My interests lie somewhere between the studio, concert venues, and therapy rooms – so the kitchen hasn't been my main stage. But my health? I care a lot about that. Because if you don't have good health, much of what else you own and chase becomes... quite irrelevant.

We can read ourselves to death about "don't eat this" and "you MUST eat this," but what has been important for me is to experiment and find what works in practice: something that tastes good, gives energy, and doesn't send you speeding to the toilet.

There's guaranteed to be criticism for everything – including my recipes. In a world with many opinions, it's almost optimistic to believe otherwise. But I have something I value more than theories: an answer that works for me. For taste, for nutrition – and for the security of actually knowing what I'm putting into my body.

This is how I make my homemade chocolate ice cream.

Amount: approx. 2 servings Time: freeze for 24 hours (before processing in Ninja CREAMi)

Ingredients

• 3 dates (remove pit)

• 4 dl oat milk (alternatively soy milk or regular milk)

• 1 egg

• 5 g cocoa powder (raw cocoa)

• 25 g chocolate protein powder (chocolate / chocolate brownie)

• 1 pinch of salt

Topping / add-ons (optional)

86% cooking chocolate, chopped Pumpkin seeds Sea salt

Instructions

• Remove the pits from the dates. If they are small, you might consider using 4 dates.

• I use oat milk or soy milk, but you can also use regular milk. Note: if you choose thin milk, you might get thin ice cream, eww.

• Add cocoa powder.

• Add protein powder (chocolate/chocolate brownie works best).

• Add a tiny pinch of salt.

Blend everything until completely smooth, pour into a container – and freeze for 24 hours before processing it through the Ninja CREAMi. BOOM!

Top with whatever suits you!