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

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, [vegan] coconut chocolate ice-cream. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

[Vegan] Coconut Chocolate Ice-cream is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. [Vegan] Coconut Chocolate Ice-cream is something that I have loved my entire life. They’re nice and they look fantastic.

Adapted from Vegan Chocolate Ice Cream. I've been on a mission to create creamy, rich vegan chocolate ice cream, and it almost stumped me. My first attempt lacked depth of dark.

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

The ingredients needed to make [Vegan] Coconut Chocolate Ice-cream:
  1. Prepare 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. Prepare 1 tablespoon tapioca starch
  4. Get 3/4 cup pure maple syrup
  5. Prepare 1/8 teaspoon sea salt
  6. Take 1 tablespoon pure vanilla extract
  7. Make ready 6 tablespoon creamy almond butter, unsalted (or any creamy unsalted nut butter)

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. Churn the mixture in your ice cream machine following the manufacturer's instructions. Add the chopped almonds and chocolate chunks at the very end. I am doing a good job so far because I can't get enough of this Vegan Coconut Chocolate Chunk 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.

I churned up a batch and have been eating it nonstop! 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. Almond butter adds creaminess to the texture and raw cacao plus pure maple syrup give this coconut milk ice cream a rich dark chocolate flavor. Vegan ice cream like no other!

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