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

Hey everyone, it is Jim, 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. For mine, I will make it a bit unique. This will be really delicious.

[Vegan] Coconut Chocolate Ice-cream is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. [Vegan] Coconut Chocolate Ice-cream is something that I’ve loved my whole life. They’re fine and they look fantastic.

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To get started with this particular recipe, we must prepare a few components. You can have [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. Get 2 (14 oz) cans full fat Coconut milk
  2. Prepare 1/2 cup plus 1 tablespoon raw cacao powder, sifted (unsweetened cocoa powder is fine too)
  3. Take 1 tablespoon tapioca starch
  4. Make ready 3/4 cup pure maple syrup
  5. Make ready 1/8 teaspoon sea salt
  6. Get 1 tablespoon pure vanilla extract
  7. Get 6 tablespoon creamy almond butter, unsalted (or any creamy unsalted nut butter)

When it reaches a simmer, you remove from the heat, and add in a little vanilla and some vegan dark chocolate. Add shredded coconut and pecans for German Chocolate Ice Cream, or stir in mini marshmallows and make Rocky Road Ice Cream. Or add caramel, or peanut butter, Coconut Whipped Cream, peppermint, or cookie dough… My dream flavor would be chocolate brownie fudge: If you decide to swap out the full-fat coconut milk for carton milk and have issues with the dairy free ice cream freezing solid, then you can break the ice-cream into chunks and blend in a blender/ food processor to reach a silky, creamy soft serve ice-cream texture. Do the initial freeze on a large oven tray to make it easier to break up.

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.

This easy vegan coconut ice cream is as simple as open, pour, stir, blend, chill, churn, and devour. As long as you can use a can opener, you can be chowing down on fresh vegan coconut ice cream in a matter of hours. This recipe is perfect for those of you who don't want to crack open a coconut. Today I make your dreams come true. This is not banana ice cream that is all over the internet that turns into a rock hard block of ice in the freezer..

So that is going to wrap this up with this special food [vegan] coconut chocolate ice-cream recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!