You can cook [Vegan] Coconut Chocolate Ice-cream using 7 ingredients and 4 steps. Here is how you cook that.
Ingredients of [Vegan] Coconut Chocolate Ice-cream
It’s 2 (14 oz) of cans full fat Coconut milk.
It’s 1/2 cup of plus 1 tablespoon raw cacao powder, sifted (unsweetened cocoa powder is fine too).
Prepare 1 tablespoon of tapioca starch.
Prepare 3/4 cup of pure maple syrup.
Prepare 1/8 teaspoon of sea salt.
Prepare 1 tablespoon of pure vanilla extract.
Prepare 6 tablespoon of creamy almond butter, unsalted (or any creamy unsalted nut butter).
[Vegan] Coconut Chocolate Ice-cream step by step
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..
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..
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..
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..