Description
A simple recipe for creamy vegan chocolate ice cream without the need for an ice cream maker.
Ingredients
Scale
- 2 cups coconut milk
- 1 cup almond milk
- 3/4 cup cocoa powder
- 3/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips
Instructions
- In a mixing bowl, combine coconut milk, almond milk, cocoa powder, maple syrup, and vanilla extract.
- Whisk until smooth and fully combined.
- Fold in dark chocolate chips.
- Pour the mixture into a freezer-safe container.
- Freeze for at least 4 hours or until solid.
- Remove from the freezer and let it sit for a few minutes before serving.
Notes
- Make sure to use full-fat coconut milk for creaminess.
- Adjust sweetness to your preference.
- Store leftovers in an airtight container in the freezer.
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 10g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan chocolate ice cream, no churn ice cream, dairy-free dessert