[Vegan] Coconut Chocolate Ice-cream. Behold: No Churn Chocolate Ice Cream with all the richness, flavor and I have tried a few of your vegan ice cream recipes and I am having trouble with coconut milk v. coconut cream. Adapted from Vegan Chocolate Ice Cream. This coconut and chocolate-packed healthy vegan ice cream recipe!

Rich, dense, intensely chocolatey ice cream doesn't require dairy. This version uses coconut milk for a scoop that tastes just like a toasted chocolate macaroon. I am doing a good job so far because I can't get enough of this Vegan Coconut Chocolate Chunk Ice Cream. You can cook [Vegan] Coconut Chocolate Ice-cream using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of [Vegan] Coconut Chocolate Ice-cream

It's 2 (14 oz) of cans full fat Coconut milk.
Prepare 1/2 cup of plus 1 tablespoon raw cacao powder, sifted (unsweetened cocoa powder is fine too).
Prepare 1 tablespoon of tapioca starch.
It's 3/4 cup of pure maple syrup.
Prepare 1/8 teaspoon of sea salt.
You need 1 tablespoon of pure vanilla extract.
Prepare 6 tablespoon of creamy almond butter, unsalted (or any creamy unsalted nut butter).

I churned up a batch and have been eating it nonstop! A lot of vegan ice creams you see out there will either use arrowroot, cornstarch or tapioca — cornstarch is just what I had on hand. Churn the mixture in your ice cream machine following the manufacturer's instructions. Add the chopped almonds and chocolate chunks at the very end.

[Vegan] Coconut Chocolate Ice-cream instructions

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..

Canned Coconut Milk - Full-fat coconut milk is rich and creamy in a similar way to heavy cream, so it This homemade, no-churn vegan ice cream uses a special secret (and nutritious) ingredient for creamy. Ice cream seemed like a logical next step, don't you think? Rich and creamy chocolate pudding turned into rich and creamy chocolate ice cream. Almond butter adds creaminess to the texture and raw cacao plus pure maple syrup give this coconut milk ice cream a rich dark chocolate flavor. Vegan ice cream like no other!