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3 ingredient chocolate ice cream {vegan} no churn

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

Prep Time
5 mins
Servings: 600 ml
Course: Dessert

Ingredients

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

Instructions

    Cup of Yum
  1. Bring the water, sugar and cocoa to the boil in a small pot until the sugar has dissolved. Allow the mix to cool.
  2. Add the coconut milk and stir.
  3. 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.
  4. 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.