No-Churn Vegan Chocolate Ice Cream
 
Prep time
Total time
 
I cannot wait for you guys to try this recipe! Seriously! I know you're gonna love this so much.
Author:
Recipe type: Desserts
Serves: about 2 cups
Ingredients
  • 2 (14 ounce) cans full-fat coconut milk, refrigerated overnight
  • 1 cup pitted medjool dates
  • ½ cup unsweetened cocoa powder or cacao powder
  • 1 Tablespoon pure maple syrup
  • ¼ cup unsweetened almond milk or cashew milk
  • 2 teaspoons vanilla extract
Instructions
  1. Chill a large mixing bowl in the freezer for 15 minutes.
  2. Meanwhile, add pitted dates to food processor and blend until caramel ball forms.
  3. Remove chilled bowl and scoop coconut cream out of the cans, leaving the clear part out.
  4. Whip with an electric mixer. (You can use a standing mixer instead.)
  5. Add blended dates and whip. Scrape bottom to make sure dates haven't stuck to the bottom and whip again.
  6. Add cocoa, maple syrup, almond milk and vanilla and whip until fluffy and fully mixed.
  7. Line a freezer-safe container (I used a loaf pan) with parchment paper.
  8. Scoop mixture into container and smooth the top with the back of a spoon.
  9. Cover with a lid or a few layers of tin foil. (Make sure tin foil is wrapped tightly around edges.)
  10. Freeze overnight.
  11. Before serving, let sit in room temperature for a few minutes to soften.
  12. Store extra for up to 4 days.
Notes
* You can sub any other light plant milk with almond milk.
* If ice cream is still hard after softening for a few minutes, use a hot spoon to scoop.
Nutrition Information
Serving size: ½ cup Calories: 278 Fat: 20.7g Carbohydrates: 15.2 Sugar: 5.1g Sodium: 11.8mg Fiber: 5.3g Protein: 4.1g Cholesterol: 0mg
Recipe by Wake Up to Waffles at https://wakeuptowaffles.com/no-churn-vegan-chocolate-ice-cream/