Recipe: Tasty [Vegan] Coconut Chocolate Ice-cream

Recipe: Tasty [Vegan] Coconut Chocolate Ice-cream Delicious, fresh and tasty.

[Vegan] Coconut Chocolate Ice-cream. A mix of coconut milk and extra-rich coconut cream provide the smooth texture for a creamy vegan ice cream. Corn syrup adds additional plush body to the base. Simmering and puréeing the ice cream base emulsifies coconut fats that could otherwise separate and turn grainy while churning.

Or that it couldn't taste as good (or even better) than the original stuff.

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.

You can cook [Vegan] Coconut Chocolate Ice-cream using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients of [Vegan] Coconut Chocolate Ice-cream

1. It’s 2 (14 oz) of cans full fat Coconut milk.

2. Prepare 1/2 cup of plus 1 tablespoon raw cacao powder, sifted (unsweetened cocoa powder is fine too).

3. You need 1 tablespoon of tapioca starch.

4. You need 3/4 cup of pure maple syrup.

5. It’s 1/8 teaspoon of sea salt.

6. You need 1 tablespoon of pure vanilla extract.

7. Prepare 6 tablespoon of creamy almond butter, unsalted (or any creamy unsalted nut butter).

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.

The coconut milk is magic and creates a fabulous ice cream.

This summer I decided to mix things up.

[Vegan] Coconut Chocolate Ice-cream instructions

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..

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.

In a medium sized bowl add the coconut milk, chocolate syrup and maple syrup.

To make this delicious vegan chocolate ice cream, you simply add coconut milk, coconut cream, cocoa, sugar and golden or maple syrup to a pot and bring it to a simmer stirring regularly.