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Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, [vegan] coconut chocolate ice-cream. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

I've been on a mission to create creamy, rich vegan chocolate ice cream, and it almost stumped me. My first attempt lacked depth of dark. This coconut and chocolate-packed healthy vegan ice cream recipe!

[Vegan] Coconut Chocolate Ice-cream is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. [Vegan] Coconut Chocolate Ice-cream is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook [vegan] coconut chocolate ice-cream using 7 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make [Vegan] Coconut Chocolate Ice-cream:

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

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. Now even though vegan ice cream is readily available in the market, I think it's way more fun to make your very own vegan ice cream.

Steps to make [Vegan] Coconut Chocolate Ice-cream:

1. 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.
2. 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.
3. 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.
4. 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.

The whole experience is enjoyable and I love to get children involved in the making of this particular vegan coconut and chocolate ice cream. Chocolate Coconut Milk Ice Cream (Dairy-free)The Nourishing Gourmet. sweetener, coconut milk, salt, vanilla extract, cocoa powder. Blender Chocolate Coconut Milk Ice CreamRenewing All Things. sea salt, cacao powder, maple syrup, full fat coconut milk, vanilla. And this fabulous vegan chocolate ice cream really gets it right! It's decadent and rich as all heck!

So that is going to wrap it up for this special food [vegan] coconut chocolate ice-cream recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!