Hi, I’m Laura. Today, I’m gonna show you how to make [vegan] coconut chocolate ice-cream recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

[Vegan] Coconut Chocolate Ice-cream Recipe

[Vegan] Coconut Chocolate Ice-cream is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. [Vegan] Coconut Chocolate Ice-cream is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can have [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. Get 1 tablespoon tapioca starch
4. Take 3/4 cup pure maple syrup
5. Get 1/8 teaspoon sea salt
6. Get 1 tablespoon pure vanilla extract
7. Take 6 tablespoon creamy almond butter, unsalted (or any creamy unsalted nut butter)

Instructions 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.

So that is going to wrap this up for this special dish [vegan] coconut chocolate ice-cream recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.

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