Description
A creamy and rich no-churn vegan chocolate ice cream made with simple ingredients and no ice cream maker required.
Ingredients
- 1 can (14 oz) full-fat coconut milk
- 1 can (14 oz) coconut cream
- 1/2 cup unsweetened cocoa powder
- 3/4 cup maple syrup or agave nectar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup dairy-free chocolate chips (optional)
Instructions
- In a large mixing bowl, combine coconut milk, coconut cream, cocoa powder, maple syrup, vanilla extract, and salt.
- Whisk until smooth and fully combined.
- Fold in chocolate chips if using.
- Pour the mixture into a loaf pan or freezer-safe container.
- Cover and freeze for at least 6 hours or until firm.
- Let sit at room temperature for 5-10 minutes before scooping and serving.
Notes
- Use high-quality cocoa powder for best flavor.
- Shake the coconut milk can well before opening.
- You can substitute other sweeteners like agave or date syrup.
- Add mix-ins like nuts or swirls of peanut butter for variation.