- Makes 1
- 10 minutes
- Difficulty Easy
- 6 Ingredients
This Dairy-free Chocolate (or Choc Chip) Ice Cream is a sweet alternative to dairy-based ice-cream.
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Ingredients (makes 1 quart, approx.)
- 800ml full-fat coconut milk
- 2 tbsp maple syrup, or to taste
- 2.5 tbsp cocoa powder, sifted, or to taste
- 1 tsp vanilla extract
- 1 pinch sea salt flakes
- 1/3 cup dairy-free chocolate chips (OPTIONAL)
Notes... Although this batter recipe does only take 10 mins at most to put together, it does take a little more time to chill it, and then to churn it or freeze it. But I haven't put those times, because they vary from method to method, machine to machine. This recipe is also available on my blog: ineedafeed.wordpress.com
- Combine the coconut milk, maple syrup, sea salt and vanilla in a bowl. Sift in the cocoa powder and combine well, making sure to crush any lumps that form.
- Cover this mixture and refrigerate it overnight, or for a couple of hours at least, until it’s icy cold.
- Remove the mix and stir again, pouring into ice-block moulds, or into your ice-cream maker.
- NOTE: If using ice-block moulds and dairy free chocolate chips, then make sure to disperse the chips throughout the moulds as best you can. If using an ice-cream maker and dairy-free chocolate chips, then add the chocolate chips in the last few minutes or according to the manufacturer's instructions.
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