Recipe: Delicious [Vegan] Coconut Chocolate Ice-cream

[Vegan] Coconut Chocolate Ice-cream. Up until last year, I didn't own an ice cream maker. (And the only reason I have one now is that I won one in a giveaway.) But, I would always envy people who had one. Adapted from Vegan Chocolate Ice Cream. A lot of vegan ice creams you see out there will either use arrowroot, cornstarch or tapioca — cornstarch is just what I had on hand.

Ice Cream & Popsicles » Dessert » Course » All Recipes » Chocolate Coconut Milk Ice Cream. Keyword chocolate, coconut milk, dairy free, dessert, paleo, vegan. I am doing a good job so far because I can't get enough of this Vegan Coconut Chocolate Chunk Ice Cream. You can cook [Vegan] Coconut Chocolate Ice-cream using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of [Vegan] Coconut Chocolate Ice-cream

1. It's 2 (14 oz) of cans full fat Coconut milk.
2. It's 1/2 cup of plus 1 tablespoon raw cacao powder, sifted (unsweetened cocoa powder is fine too).
3. It's 1 tablespoon of tapioca starch.
4. It's 3/4 cup of pure maple syrup.
5. It's 1/8 teaspoon of sea salt.
6. You need 1 tablespoon of pure vanilla extract.
7. It's 6 tablespoon of creamy almond butter, unsalted (or any creamy unsalted nut butter).

I churned up a batch and have been eating it nonstop! This coconut and chocolate-packed healthy vegan ice cream recipe! This time, my mom and you and your loved ones can enjoy multiple scoops of coconut chocolate chip ice cream because: it's made with healthy ingredients, dairy-free aka non-dairy, refined sugar-free, paleo and vegan. Intensely creamy dairy-free ice cream that adds rich cocoa to the light, toasted flavors of coconut.

[Vegan] Coconut Chocolate Ice-cream instructions

1. In a medium saucepan, whisk together the coconut milk with the cacao powder, tapioca, and maple syrup. Heat the mixture over medium heat and cook while stirring with the whisk for about 5-10 minutes until the mixture just begins to bubble. Remove from heat, then whisk in the almond butter, vanilla and sea salt until fully combined and smooth..
2. Allow the mixture to cool at room temperature for about 20 minutes, stirring. A film might begin to form on top - this is normal, simply whisk to blend it away..
3. Transfer the mixture to a medium loaf pan (I used an 8.5 x 4.5} and cover the top with plastic wrap so the plastic is in full contact with the mixture. wrap again tightly with aluminum foil and place in the freezer, freeze 6 hours or overnight..
4. As with most homemade no-churn ice creams, once fully frozen, you will need to allow it to thaw on the countertop for 15-30 minutes prior to scooping..

Rich, dense, intensely chocolatey ice cream doesn't require dairy. This version uses coconut milk for a scoop that tastes just like a toasted chocolate macaroon. Ice cream seemed like a logical next step, don't you think? Rich and creamy chocolate pudding turned into rich and creamy chocolate ice cream. Any nut butter, chocolate fudge sauce or coconut whipped cream would be other insanely delicious toppings!