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.
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
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