Creamy No-Churn Chocolate Ice Cream
Indulge in this effortlessly rich and creamy no-churn vegan chocolate ice cream. Crafted with just five simple ingredients and naturally sweetened, this delightful treat delivers all the luscious flavor and texture you crave without the need for an ice cream maker. Perfect for a quick dessert or a satisfying frozen snack, it's easily customizable to your taste.
Price per Serving
Instructions
- 1
Place a large mixing bowl in the freezer to chill.
- 2
Process pitted dates (15 oz) in a food processor until small bits remain. Add [warm water] slowly until a thick paste forms. Set aside.
- 3
Scoop the solid coconut cream (2 14-ounce) from the cans into the chilled mixing bowl, reserving any liquid.
- 4
Using a mixer, whip the [coconut cream] until creamy. Add cocoa powder (0.67 cup), pure vanilla extract (1 tsp), almond milk (0.5 cup), and half of the [date paste]. Whip until incorporated.
- 5
Taste and adjust flavors, adding more [date paste] or [cocoa powder] as desired.
- 6
Transfer to a parchment-lined freezer-safe container. Cover loosely with plastic wrap, then foil.
- 7
Freeze for several hours for a mousse-like consistency, or overnight for firmer ice cream.
- 8
Before serving, let it soften at room temperature for at least 20 minutes. Use a warm scoop.
- 9
Store in the freezer for up to 1 week. Best when fresh.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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