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You are here: Home / Chocolate / NO CHURN VEGAN CHOCOLATE ICE CREAM

NO CHURN VEGAN CHOCOLATE ICE CREAM

June 20, 2022 by Plant-basedrcp Leave a Comment

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This simple summer dairy-free no-churn chocolate ice cream is delicious served with fruits, if desired, and can be enjoyed by all the family or when entertaining.

vegan ice cream


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NO CHURN VEGAN ICE CREAM INGREDIENTS

Aquafaba: liquid from canned chickpeas 

Coconut oil: refined coconut oil 

Cream of tartar 

Cocoa powder

Coconut cream: 20% or higher percentage coconut cream 

Powder sugar

Vanilla extract 

vegan ice cream

HOW TO MAKE VEGAN CHOCOLATE ICE CREAM 

  1. In a bowl, whisk together the coconut cream and coconut oil. 
  2. Sift the cocoa powder and whisk until combined. 
  3. With an hand mixer, combine the aquafaba and cream of tartar. Mix on a low speed for 3 minutes. Add the powder sugar and vanilla extract. On a medium speed mix for 3-5 minutes.
  4. Using a spatula, fold the coconut mixture into the aquafaba mixture until smooth. Transfer to the silicon molds (loaf pan or storage container) and smooth the top. Freeze for 3 hours. 
  5. Let stand at room temperature for a few minutes, then pop-out from silicon mold or scoop with an ice-cream scoop. 

vegan ice cream

I hope you will love these No churn Ice cream recipe because it’s: 

Made of simple ingredients 

Quick and easy 

and chocolaty! 

vegan ice cream

Other recipe to try: 

Black Forest Cheesecake 

Strawberry cookies

Coconut pound cake

Vegan mascarpone 

vegan ice cream

NO CHURN VEGAN CHOCOLATE ICE CREAM

Plant-basedRecipes
This simple summer dairy-free no-churn chocolate ice cream is delicious served with fruits, if desired, and can be enjoyed by all the family or when entertaining. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 3 hrs
Course Dessert
Cuisine American
Servings 4
Calories 371 kcal

Ingredients
 
 

  • 1/4 cup aquafaba
  • 1 cup coconut cream
  • 1/4 cup coconut oil
  • 1/4 tsp cream of tartar
  • 1/4 tsp vanilla extract
  • 1/2 cup powder sugar

Instructions
 

  • In a bowl, whisk together the coconut cream and coconut oil. Sift the cocoa powder and whisk until combined. 
  • With an hand mixer, combine the aquafaba and cream of tartar. Mix on a low speed for 3 minutes. Add the powder sugar and vanilla extract. On a medium speed mix for 3-5 minutes.
  • Using a spatula, fold the coconut mixture into the aquafaba mixture until smooth. Transfer to the silicon molds (loaf pan or storage container) and smooth the top. Freeze for 3 hours.
  •  Let stand at room temperature for a few minutes, then pop-out from silicon mold or scoop with an ice-cream scoop. 

Nutrition

Calories: 371kcalCarbohydrates: 19gProtein: 2gFat: 34gSaturated Fat: 30gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 3mgPotassium: 227mgFiber: 1gSugar: 15gVitamin C: 2mgCalcium: 7mgIron: 1mg
Keyword chocolate ice cream, no churn ice cream, vegan ice cream
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Filed Under: Chocolate, Desserts Tagged With: dessert

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