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

Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going 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 bit unique. This will be really delicious.

Adapted from Vegan Chocolate Ice Cream. Up until last year, I didn't own an ice cream maker. (And the only reason I have one now is that I won one in a giveaway.) But, I would always envy people who had one. 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.

[Vegan] Coconut Chocolate Ice-cream is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. [Vegan] Coconut Chocolate Ice-cream is something that I’ve loved my entire life.

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. Make ready 1 tablespoon tapioca starch
  4. Get 3/4 cup pure maple syrup
  5. Get 1/8 teaspoon sea salt
  6. Get 1 tablespoon pure vanilla extract
  7. Take 6 tablespoon creamy almond butter, unsalted (or any creamy unsalted nut butter)

I am doing a good job so far because I can't get enough of this Vegan Coconut Chocolate Chunk Ice Cream. 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.

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.

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! Add vegan chocolate chips and toasted flaked almonds if you like. Chocolate ice cream made with sweet potatoes is where it's at, folks. Well, it gives body to the ice cream texture, yet you don't taste it.

So that’s going to wrap it up with this exceptional food [vegan] coconut chocolate ice-cream recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!