Easy Vegan Chocolate Ice Cream
Ingredients
-
1½
cups
dairy free chocolate chips
-
½
cups
cooked chickpeas, drained and rinsed
-
1½
cups
lite coconut milk
-
½
cups
raw cashews
-
2
tablespoons
tomato paste
-
½
teaspoon
vanilla extract
-
¼
teaspoon
sea salt
-
a pinch
extra sea salt
Instructions
- Blend all ingredients until smooth.
- For ice cream maker version, pour the mixture into the ice cream maker and churn until frozen.
- For freezer version, transfer the mixture to a freezer-safe container and freeze.
- Every 30-40 minutes, stir the mixture to mimic the churning of an ice cream maker.
- After 2-3 hours, the ice cream should be ready to serve.
Nutrition Facts (estimated)
Servings
8
Calories
326
Total fat
21g
Total carbohydrates
32g
Total protein
5g
Sodium
101mg
Cholesterol
1mg
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