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

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, [vegan] coconut chocolate ice-cream. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

[Vegan] Coconut Chocolate Ice-cream is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. [Vegan] Coconut Chocolate Ice-cream is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have [vegan] coconut chocolate ice-cream using 7 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make [Vegan] Coconut Chocolate Ice-cream:
  1. Make ready 2 (14 oz) cans full fat Coconut milk
  2. Make ready 1/2 cup plus 1 tablespoon raw cacao powder, sifted (unsweetened cocoa powder is fine too)
  3. Make ready 1 tablespoon tapioca starch
  4. Prepare 3/4 cup pure maple syrup
  5. Get 1/8 teaspoon sea salt
  6. Make ready 1 tablespoon pure vanilla extract
  7. Get 6 tablespoon creamy almond butter, unsalted (or any creamy unsalted nut butter)
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.

So that is going to wrap it up for this special food [vegan] coconut chocolate ice-cream recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!