No-Churn Vegan Chocolate Ice Cream
Author: Ella Smith
Recipe type: Desserts
Serves: about 2 cups
- 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
- Chill a large mixing bowl in the freezer for 15 minutes.
- Meanwhile, add pitted dates to food processor and blend until caramel ball forms.
- Remove chilled bowl and scoop coconut cream out of the cans, leaving the clear part out.
- Whip with an electric mixer. (You can use a standing mixer instead.)
- Add blended dates and whip. Scrape bottom to make sure dates haven't stuck to the bottom and whip again.
- Add cocoa, maple syrup, almond milk and vanilla and whip until fluffy and fully mixed.
- Line a freezer-safe container (I used a loaf pan) with parchment paper.
- Scoop mixture into container and smooth the top with the back of a spoon.
- Cover with a lid or a few layers of tin foil. (Make sure tin foil is wrapped tightly around edges.)
- Freeze overnight.
- Before serving, let sit in room temperature for a few minutes to soften.
- Store extra for up to 4 days.
* 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.
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/
3.5.3208