How to Make Tasty [Vegan] Coconut Chocolate Ice-cream

[Vegan] Coconut Chocolate Ice-cream. Check Out Vegan Ice Cream On eBay. Fill Your Cart With Color Today! 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.

[Vegan] Coconut Chocolate Ice-cream Corn syrup adds additional plush body to the base. Simmering and puréeing the ice cream base emulsifies coconut fats that could otherwise separate and turn grainy while churning. 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. You can have [Vegan] Coconut Chocolate Ice-cream using 7 ingredients and 4 steps. Here is how you cook it.

Ingredients of [Vegan] Coconut Chocolate Ice-cream

  1. Prepare 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. You need 3/4 cup of pure maple syrup.
  5. Prepare 1/8 teaspoon of sea salt.
  6. Prepare 1 tablespoon of pure vanilla extract.
  7. You need 6 tablespoon of creamy almond butter, unsalted (or any creamy unsalted nut butter).

Note-I place the cans of coconut milk in the fridge the night before or a few hours before I make the ice cream. This homemade vegan chocolate ice cream is rich, creamy, and really easy to make! Rich, creamy & easy to make with a secret ingredient! Cookie Dough Ice Cream: Use the basic ice cream recipe, and stir in spoonfuls of this Chickpea Cookie.

[Vegan] Coconut Chocolate Ice-cream step by step

  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. Take the bowl out of the freezer and put it in your ice cream maker. In a medium sized bowl add the coconut milk, chocolate syrup and maple syrup. I fondly remember the days when Ben & Jerry's made Coconut Almond Fudge ice cream by the pint — my parents would buy it and hide it towards the back of the freezer so we wouldn't know it was there, but I'd always manage to tuck into it quietly and slowly so they wouldn't notice. When Ben & Jerry's discontinued it, I eventually discovered a natural foods brand made with coconut milk.