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.
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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
HOW TO MAKE VEGAN CHOCOLATE ICE CREAM
- 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.
I hope you will love these No churn Ice cream recipe because it’s:
Made of simple ingredients
Quick and easy
and chocolaty!
Other recipe to try:
NO CHURN VEGAN CHOCOLATE ICE CREAM
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.
Servings 4
Calories 371kcal
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: 371kcal | Carbohydrates: 19g | Protein: 2g | Fat: 34g | Saturated Fat: 30g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 3mg | Potassium: 227mg | Fiber: 1g | Sugar: 15g | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg
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