Vegan Chocolate Ice Cream
Rich and creamy dairy-free chocolate ice cream made with coconut cream and naturally sweetened with maple syrup!
Servings: 6 (1/2 cup servings)
Calories: 217kcal
Ingredients
- 1 13.6 oz can full fat coconut cream * see notes below
- 1/3 cup almond milk unsweetened
- 2 tbsp cashew butter salted
- 1/3 cup + 1 tbsp cocoa powder
- 1/3 cup maple syrup
- 1/2 tsp vanilla
- pinch salt
Instructions
- Combine can of coconut cream, almond milk, cashew butter, cocoa powder, maple syrup and vanilla in a blender and blend until smooth.
- Pour into an ice cube tray (it should fit into just one its ok if very full they'll come out easily).
- Freeze overnight (at least 8 hours, until firm)
- Blend ice cubes in a high powered blender with a small splash of almond milk if needed until smooth and creamy. Use tamper if you have a vitamix or stop machine and scrape down the sides until fully blended.
- Enjoy as creamy soft serve or transfer to a freezer safe container and freeze about 4-6 hours to firm up.
- Let thaw 10-15 mintues at room temp to soften. Add toppings of choice or enjoy plain.
Notes
You can sub 1 can full fat coconut milk if needed (won't be quite as creamy and taste will be a bit different) if using OMIT ALMOND MILK