06/06/2023
The weather is getting hotter and hotter. If you like ice cream but are allergic to milk, you can try making vegan ice cream at home. You don’t need an ice cream machine, and there is no milk. Try it! You can also use matcha powder instead of cocoa powder to make matcha vegan ice cream.
Vegan Chocolate Coconut Ice Cream Recipe:
Ingredients:
1 can (14 ounces) condensed coconut milk
1 can (13.5 ounces) full-fat coconut milk (not light)
1/4 cup cacao powder (unsweetened)
1/4 cup maple syrup (or your preferred liquid sweetener)
1 teaspoon vanilla extract (optional)
Optional toppings: shredded coconut, chopped nuts, chocolate chips, or fresh fruit
Instructions:
1.In a large mixing bowl, whisk together the condensed coconut milk, full-fat coconut milk, cacao powder, maple syrup, and vanilla extract. Mix well until the ingredients are fully combined and smooth.
2.Pour the mixture into a shallow, freezer-safe container. Must be a shallow one.
3.Place the container in the freezer and let it freeze for about 2-3 hours.
4.Take it out from the freezer every 30 min, use a fork or a whisk to vigorously stir the mixture. This will help break up any ice crystals that have formed and create a smoother texture. Make sure to scrape down the sides of the container as well.
5.Return the container to the freezer and repeat the stirring process every 30 minutes for the next 2-3 hours. Each time you stir, the ice cream will become creamier and prevent large ice crystals from forming. You can stop stirring once no more crystals are found.
6. After the final stirring, let the ice cream freeze for an additional 1-2 hours or until it reaches your desired consistency.
Once the ice cream is fully frozen and firm, it's ready to be served. Scoop it into bowls or cones and garnish with your favorite toppings like shredded coconut, chopped nuts, chocolate chips, or fresh fruit.
Enjoy your delicious homemade vegan chocolate coconut ice cream!