Recipe: Yummy [Vegan] Coconut Chocolate Ice-cream

[Vegan] Coconut Chocolate Ice-cream. To make this delicious vegan chocolate ice cream, you simply add coconut milk, coconut cream, cocoa, sugar and golden or maple syrup to a pot and bring it to a simmer stirring regularly. When it reaches a simmer, you remove from the heat, and add in a little vanilla and some vegan dark chocolate. A mix of coconut milk and extra-rich coconut cream provide the smooth texture for a creamy vegan ice cream.

Note-I place the cans of coconut milk in the fridge the night before or a few hours before I make the ice cream. Chocolate Coconut Milk Ice Cream Using only a handful of ingredients, including coconut milk as the base, this chocolate ice cream is a great alternative for those of you looking for a cold and creamy treat, but would rather avoid traditional dairy versions. Cookie Dough Ice Cream: Use the basic ice cream recipe, and stir in spoonfuls of this Chickpea Cookie. You can cook [Vegan] Coconut Chocolate Ice-cream using 7 ingredients and 4 steps. Here is how you achieve that.

Ingredients of [Vegan] Coconut Chocolate Ice-cream

1. It's 2 (14 oz) of cans full fat Coconut milk.
2. You need 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. You need 3/4 cup of pure maple syrup.
5. You need 1/8 teaspoon of sea salt.
6. You need 1 tablespoon of pure vanilla extract.
7. Prepare 6 tablespoon of creamy almond butter, unsalted (or any creamy unsalted nut butter).

Rich, creamy & easy to make with a secret ingredient! Gluten Free + Vegan + Paleo Place coconut and almond milk, xanthan gum, cocoa powder, vanilla, and sugar in a blender and blend until well combined. Transfer to a mixing bowl, cover and refrigerate until chilled through - at least a couple hours. Add shredded coconut and pecans for German Chocolate Ice Cream, or stir in mini marshmallows and make Rocky Road Ice Cream, or add caramel, or peanut butter, or peppermint, or cookie dough… If this were my dream flavor, I'd stir in my favorite Chocolate Peanut Butter Brownies , hot from the oven, for the ultimate vegan chocolate ice cream.

[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..

In a pot over medium heat, add all the ingredients and stir. Smooth, silky, sweet, chocolatey, decadent - that's what you get with this amazing vegan chocolate coconut ice cream, and more! I can't believe I ever thought dairy-free ice cream was hard to make. Or that it couldn't taste as good (or even better) than the original stuff. But this recipe has made me into a believer.