3 ingredient chocolate ice cream {vegan} no churn

Name: 3 ingredient chocolate ice cream {vegan} no churn
Prep time: 5 min
Yield: 600 ml
Ingredients: 150 ml water; ½ cup sugar; ½ cup cocoa powder; 400 ml coconut milk / 1 tin

User Reviews

0.0

0 reviews

Unrated

Prep Time
5 mins
Servings
600 ml
Course
Dessert

3 ingredient chocolate ice cream {vegan} no churn

Quade Mayo

Report

Whether you're entertaining or relaxing, this recipe hits the spot.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

150 ml water
½ cup sugar
½ cup cocoa powder
400 ml coconut milk / 1 tin

Add to Shopping List

Instructions

Bring the water, sugar and cocoa to the boil in a small pot until the sugar has dissolved. Allow the mix to cool.
Add the coconut milk and stir.
Pour cooled mixture into a Ziploc bag. Place the bag on a tray and flatten out and seal. Freeze the bag for a few hours or overnight. Once frozen, remove from the bag and break into chunks into the bowl of a food processor. Whiz the processor for 30 seconds or until smooth.
Scrape down the bowl with a spatula and decant into a metal container. Smooth the surface and freeze until solid and you are ready to serve.

Notes

A splash of something boozy like tequila, orange liqueur, or Baileys could only add value, but only a splash as you don't want to interfere with the freezing process and this recipe makes a small batch.
I find that pre-freezing a metal container like a small loaf tin works brilliantly to help prevent melting after the ice cream has been processed. If you like your ice cream in a soft serve consistency, you can eat it straight out of the food processor, or alternatively freeze it again to get it scoopable.
Remove the ice cream from the freezer about 5 - 10 minutes before you serve to allow it to soften (temper) slightly.