No ice cream maker, no problem ~ at least when it comes to enjoying a bowl of this creamy, dreamy, no churn, dairy free, and Vegan Chocolate Ice Cream.
In the summer of 2017, I was beyond thrilled to win an ice cream maker on a 3-day blogger trip.
When I brought that ice cream maker home, my daughter was beyond thrilled to finally have an ice cream maker at home. For us, the summer of 2017 was the summer of ice cream as we dubbed “ice cream” one of our food groups!
We religiously chilled the bowl and made everything from dairy-free Oreo ice cream to coconut ice cream with all our favorite chocolate bars in it. By the end of that summer, we were ice-creamed out ~ almost!
Then life happened. My daughter started college, I sold my house. I moved into a small condo near my daughter. Then, 15 months after, I moved again to the town-home I am in now. And now, we are hoping to make another move within the next 6-8 months.
Moving this much has not left a lot of time for chilling ice-cream-maker-bowls. Nor going through the process of making ice cream in an ice cream maker.
My choice for making dairy-free ice creams:
Especially since I realized that all you need to make some luscious dairy-free ice cream is full fat coconut milk and some coconut cream or coconut condensed milk.
So, I let that ice cream maker move on to a home with 2 little boys who I know are giving that ice cream maker a workout right now.
These days I have gone back to my pre-summer-of-2017 ice-cream-making ways. I love super creamy, dairy free, ice creams that I can easily mix up and enjoy. And, I usually opt for luscious, indulgent ice creams like this chocolate one with melted chocolate, or this dairy-free boozy one.
But, from time to time, I like my ice cream on the healthy side. So, when those times hit, this Vegan Chocolate Ice Cream is my favorite go-to.
Why is this Vegan Chocolate Ice Cream our favorite?
It is lusciously creamy. More dreamy than Doc Mc Dreamy. And, blow-your-socks-off delicious! I used only 5 ingredients to make this dairy-free ice cream:
1) Coconut milk (I so love Chaokoh coconut milk products and usually use them in most recipes, by the way, this is an affiliate link),
2) Coconut cream,
3) Maple syrup,
4) Vanilla Extract, and
5) Unsweetened cocoa powder.
I usually just whip up all the ingredients together and chill it overnight. Then I take it out and let it sit on the counter while my daughter and I eat dinner and enjoy a scoop or two of this after dinner with this homemade chocolate magic shell.
Please do let me know if you try this recipe by leaving a comment and rating below and tagging @SavorySpin on Instagram or Facebook.
Vegan Chocolate Ice Cream
No ice cream maker, no problem ~ at least when it comes to enjoying a bowl of this creamy, dreamy, no churn, dairy free, and Vegan Chocolate Ice Cream.
Ingredients
- 1 13.5 oz can Chaokoh Coconut Cream (chilled overnight)
- 1 13.5 oz can Chaokoh Coconut Cream (chilled overnight)
- 3 tbsp cocoa powder
- 1/4 cup maple syrup (or more according to taste)
- 2 tsp vanilla extract
Instructions
Place the Chaokoh Coconut Cream & Chaokoh Coconut Milk to chill in the fridge overnight.
The next day, remove it from the fridge and gently open the cans with a can opener. When you open the cans, you will notice that the coconut has solidified and moved to the top.
Scoop out the solidified coconut cream and milk and add them to a bowl.
Add in the cocoa powder, the vanilla extract, and the maple syrup.
Using a handheld electric mixer, whip the ingredients together well for about 2-3 minutes, until the vegan ice cream mix resembles frosting.
Spoon the ice cream into an airtight container and freeze at least 4 hours or until set. Then enjoy with homemade magic shell.
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Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 404Total Fat 17gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 38mgCarbohydrates 63gFiber 1gSugar 59gProtein 2g
Healthy World Cuisine
Sunday 12th of July 2020
Shashi, this dessert is so creamy and delicious. Who needs one of those fancy ice cream makers when you can make delicious ice cream without one. Dairy is not our friend so we can wait to try this recipe this week. Wishing you a non-eventful relocation. Take Care
John / Kitchen Riffs
Wednesday 8th of July 2020
Terrific recipe! We've pretty much given up on those home ice cream makers -- the results are OK, but frankly we can buy better stuff in stores. The no-churn method is the way to go for home use, I think, and your recipe certainly illustrates why: easy and delish. This looks great -- thanks.
David @ Spiced
Tuesday 7th of July 2020
Wait. You're planning on moving again? I hope it's to the house that's for sale around the corner from us! Because then I could drop by in the evening for a bowl of this chocolate ice cream - I'm sure you would always keep a batch of this in the freezer, right? Sounds delicious, my friend!
angiesrecipes
Tuesday 7th of July 2020
That looks super creamy! I love to use coconut cream to make ice cream too.
Kathryn
Monday 6th of July 2020
Coconut milk and coconut cream in ice cream -- that's brilliant! i love how creamy the ice cream turns out. Thanks so much for sharing!