Vegan Chocolate Ice Cream
Ingredients
The base
-
¾
cup
water
-
1¼
cups
lite coconut milk
-
⅔
cup
organic cane sugar
-
⅔
cup
unsweetened cocoa powder
-
¼
tsp
sea salt
The chocolate
-
6
ounces
vegan dark chocolate (finely chopped)
The flavoring
-
½
tsp
pure vanilla extract
Instructions
- Chill the ice cream churning bowl in the freezer the day before.
- Prepare the base by whisking together water, coconut milk, cane sugar, cocoa powder, and salt in a saucepan.
- Bring the mixture to a low boil over medium-high heat while whisking frequently, then cook for 1 minute.
- Remove from heat and stir in the chopped chocolate and vanilla until melted.
- Transfer the mixture to a bowl and chill in the fridge for about 2 hours until cool.
- Optional: Blend the mixture for 30 seconds on high to remove graininess.
- Pour the chilled base into the ice cream maker and churn according to the manufacturer's instructions, about 30 minutes.
- Enjoy immediately as soft serve or transfer to a dish, cover, and freeze for 4-6 hours until firm.
- Let it thaw for 10-15 minutes before serving to soften.
Nutrition Facts (estimated)
Servings
9
Calories
248
Total fat
14.4g
Total carbohydrates
31.4g
Total protein
3.4g
Sodium
72mg
Cholesterol
0mg
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