Description
A creamy and delicious dairy-free chocolate ice cream made with coconut milk and almond butter.
Ingredients
Scale
- 27 ounces coconut milk (canned and chilled)
- 1 1/2 cups almond butter (can substitute for any nut or seed butter)
- 1/4 cup + 1 tablespoon cocoa powder
- 2 tablespoons maple syrup
Instructions
- Place a deep loaf pan in the freezer.
- In a high-speed blender or food processor, combine the coconut milk, almond butter, cocoa powder, and maple syrup, and blend until smooth and creamy.
- Transfer the hot chocolate ice cream to the chilled loaf pan.
- To prevent it from becoming too icy, lightly stir your ice cream every 15 minutes for the first hour.
- After an hour, let it freeze well.
- Before eating, thaw out the loaf pan for 15 minutes.
- Lightly wet an ice cream scoop before scooping out into a bowl.
Notes
- This ice cream is rich and creamy, perfect for a dairy-free dessert.
- Adjust the sweetness by adding more or less maple syrup as per your taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5g
- Sodium: 10mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg