Chocolate Vegan Nice Cream Food

CHOCOLATE VEGAN NICE CREAM

Chocolate Vegan Nice Cream image

This easy, dairy-free ice cream ('nice cream') recipe calls for just a handful of simple ingredients and can be dressed up however you like to create your favorite version chock-full of chocolate flavor!

Provided by Mackenzie Schieck

Categories Everyday Cooking Vegetarian Protein Tofu

Time 10m

Yield 1

Number Of Ingredients 8

Ingredients

1 ripe banana
1 cup ice cubes
3 ounces extra-firm tofu, pressed to remove water
⅓ cup cacao powder
¼ cup raw cashews
2 Medjool dates, pitted
2 teaspoons vanilla extract
1 teaspoon soy milk, or more as needed

Steps:

Place cashews in a bowl and cover with water. Soak for 1 to 3 hours. Drain.
Combine soaked cashews, banana, ice cubes, tofu, cacao powder, dates, vanilla extract, and 1 teaspoon soy milk in a blender. Process until smooth. Add an additional teaspoon of soy milk only if needed, in order to keep the mixture as thick as possible.
Pour into a bowl to serve.

Nutrition Facts : Calories 598 calories, Carbohydrate 64.5 g, Fat 31.3 g, Fiber 15.6 g, Protein 17.8 g, SaturatedFat 10.8 g, Sodium 237.4 mg, Sugar 28.3 g

VEGAN CHOCOLATE ICE CREAM

Vegan chocolate ice cream image

Indulge in homemade chocolate ice cream as the dessert course on a vegan menu. It's dairy free, egg free and gluten free, but still tastes delicious

Provided by Anna Glover

Categories Dessert, Treat

Time 45m

Number Of Ingredients 7

Ingredients

2 x 400g cans coconut milk (not light)
175g caster sugar
50g cocoa powder
100g vegan dark chocolate , chopped
1 tsp sea salt flakes
1 tbsp vanilla extract or 1 heaped tsp vanilla bean paste
2 tbsp cornflour

Steps:

Pour most of the coconut milk into a saucepan, reserving a splash in a small bowl for later. Add the sugar, cocoa, chocolate, sea salt flakes and vanilla to the pan. Heat gently for 10 mins until the sugar has dissolved and the chocolate has melted.
Mix the cornflour with the reserved coconut milk until smooth. Pour into the hot milk mixture and cook for another 5-10 mins, stirring constantly, until the mixture thickens to a pourable custard consistency. Strain into a bowl then cover and leave to cool to room temperature.
Pour the cooled custard into an ice cream maker and churn for 20-30 mins until you have a soft-scoop ice cream. Transfer to a freezerproof sealable container and freeze for up to three months, or until ready to serve. If you don't have an ice cream maker, pour the mixture into a wide-based plastic tub or dish. Freeze for 3 hrs, stirring every 20 mins to break up any large ice crystals, until you have a soft ice cream. Transfer to a freezerproof sealable container and freeze until ready to serve. Leave to stand for 10 mins at room temperature before scooping into bowls or cones.

Nutrition Facts : Calories 296 calories, Fat 19 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium

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