Vegan Chocolate Ice Cream from Whipped Coconut Cream

Behold: Vegan Chocolate Ice Cream with all the richness, flavor and creaminess of the real thing, no ice cream maker required.

Let not your lack of ice cream maker stand in the way of enjoying delicious, creamy, full-fat ice cream at home.

Here’s the deal. If you make coconut whipped cream and sweeten it with dates, good things happen. Such good things, in fact, that it makes the perfect base for creamy, dreamy ice cream, no churning required.

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Vegan Chocolate Ice Cream from Whipped Coconut Cream

Courses: Dessert Recipe Keys: gluten free kids soy free vegan

Difficulty: Beginner Prep Time 15 min Total Time 15 mins Best Season: Suitable throughout the year

Description

No-churn vegan chocolate ice cream that has all the creaminess, flavor, and richness of the real thing! Naturally sweetened, vegan, and gluten-free.

Ingredients

Servings

• 1 teaspoon Disolved Instant Coffee or Espresso (Optional)
• 2 cups Dates (Pitted)
• 1/2 cup Plant-based Milk
• 1/2 teaspoon Cinnamon
• 1 teaspoon Vanilla
• 2 cans Coconut Cream (Each 14-ounces/400 ml)
• 2/3 cups Cacao Powder
• 1/2 cup Dark Chocolate Chips (Optional)
• 1/4 cup Cacao Nibs (Optional)

Instructions

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1. Add dates and optionally dissolved instant coffee or espresso to a blender and blend.

   Add plant-based milk,  cinnamon and vanilla and blend until smooth.

2. Without tipping the cans, scoop out the coconut cream from the cans of coconut cream into a bowl, reserving the clear liquid for other uses.

   Using a mixer, whip until creamy and smooth. Then add cocoa powder, and the date paste. Whip until fully incorporated.
   Taste and adjust flavors as needed.

3. Add the chocolate chips and cacao nibs and incorporate gently.

   Set in the freezer for a couple of hours. Set out for at least 20 minutes prior to scooping.

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