Decadent Vegan Chocolate Ice Cream
Elizabeth Eats: Dairy-Free Cooking Secrets

Season 1: Ep10

5 mins

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Intensely creamy dairy-free ice cream for those who want a taste of heaven for their dessert!

Much better than the ordinary dairy ice cream, this recipe has less sugar and fat since it uses a non-dairy base. An extra factor is the health benefit you get from coconut which is easier to digest, allergy free and loaded with great fats.

Ingredients

(use organic where possible)

2 x 14-ounce cans full fat coconut milk
⅔ cup raw chocolate powder or organic cacao
1 cup maple syrup (or substitute honey or pitted dates)
2 tsp vanilla extract
¼ tsp sea salt
1 tsp instant, freeze-dried coffee

Directions

Blend all ingredients together in a high-speed blender or whisk by hand in a mixing bowl.
Pour mixture into an ice cream maker.
Mix for 20 to 30 minutes or according to the ice cream maker instructions.
If you don't have an ice-cream maker, you can pour the contents into a bread baking container and freeze until set.
Serve the ice-cream on its own or with fresh mint, blueberries or coconut chips

Note*