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.
Nutrition
Serving: 1g | Calories: 404kcal | Carbohydrates: 63g | Protein: 2g | Fat: 17g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Sodium: 38mg | Fiber: 1g | Sugar: 59g
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