3-Ingredient Chocolate Ice Cream {Vegan} No Churn Recipe
A delicious and creamy vegan chocolate ice cream made without an ice cream machine.
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Ingredients
- 150 ml water
- ½ cup 100g sugar
- ½ cup 50g cocoa powder
- 400 ml coconut milk 1 tin, full-fat
Instructions
- Bring the water, sugar, and cocoa to the boil in a small pot until the sugar has dissolved. Allow the mix to cool to room temperature.
- Add the coconut milk and stir to combine thoroughly.
- Pour cooled mixture into a large ziplock bag. Place the bag on a tray, flatten it out, and seal. Freeze for at least 4 hours or overnight.
- Once frozen, remove from the bag and break into chunks. Place in the bowl of a food processor and whizz for 30 seconds to 1 minute until smooth and creamy.
- Scrape down the bowl with a spatula and transfer to a pre-frozen metal container. Smooth the surface and freeze until solid, about 2-3 hours.
- Remove from freezer 5-10 minutes before serving to soften slightly.
Notes
- A splash of alcohol (tequila, orange liqueur, or Baileys) can be added, but only 1-2 tablespoons maximum to avoid interfering with freezing.
- Pre-freezing your metal container helps prevent melting after processing.
- For soft-serve consistency, eat straight from the food processor.
- Use the best quality cocoa powder you can afford—it makes a significant difference.
Servings: 600 ml