[Vegan] Coconut Chocolate Ice-cream
[Vegan] Coconut Chocolate Ice-cream

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, [vegan] coconut chocolate ice-cream. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Heart-Healthy & Fiber-Rich Vegan Meals With Macro-Balance In Mind. Stay On Track With Healthy, Fresh Meals Delivered Directly To Your Door. A mix of coconut milk and extra-rich coconut cream provide the smooth texture for a creamy vegan ice cream.

[Vegan] Coconut Chocolate Ice-cream is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. [Vegan] Coconut Chocolate Ice-cream is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can cook [vegan] coconut chocolate ice-cream using 7 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make [Vegan] Coconut Chocolate Ice-cream:
  1. Take 2 (14 oz) cans full fat Coconut milk
  2. Take 1/2 cup plus 1 tablespoon raw cacao powder, sifted (unsweetened cocoa powder is fine too)
  3. Get 1 tablespoon tapioca starch
  4. Take 3/4 cup pure maple syrup
  5. Get 1/8 teaspoon sea salt
  6. Prepare 1 tablespoon pure vanilla extract
  7. Make ready 6 tablespoon creamy almond butter, unsalted (or any creamy unsalted nut butter)

But this recipe has made me into a believer. If you need the ice cream to be vegan and dairy free, make sure you use vegan chocolate. I love Enjoy Life chocolate chips or chocolate chunks. Last summer was the first time I used coconut milk to make Coconut Raspberry Ice Cream.

Instructions to make [Vegan] Coconut Chocolate Ice-cream:
  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.

The coconut milk is magic and creates a fabulous ice cream. This summer I decided to mix things up. Open the can and scoop the firm, creamy white part off the top—this is the coconut cream. The translucent liquid is coconut juice. Take the bowl out of the freezer and put it in your ice cream maker.

So that’s going to wrap this up for this special food [vegan] coconut chocolate ice-cream recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!