VEGAN CHOCOLATE ICE CREAM
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
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
DECADENT VEGAN CHOCOLATE ICE CREAM
The trouble with most vegan ice creams is texture and flavor. If you use just coconut milk, you end up with something that tastes watery. The coconut cream (not cream of coconut) is coconut milk with twice the fat, which helps in the flavor and texture departments. The corn syrup helps smooth out the texture as well. You end up with a delicious, rich, velvety chocolate ice cream that will have people wondering if it really is vegan or not.
Provided by Sean Larson
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 1h50m
Yield 6
Number Of Ingredients 6
Steps:
- Combine coconut cream and coconut milk in a saucepan over medium heat. Bring to a simmer and cook until heated through, about 5 minutes. Remove from heat.
- Stir cocoa powder, sugar, corn syrup, and sea salt into the coconut mixture; blend with an immersion blender until smooth.
- Place in the refrigerator until chilled, 1 hour to overnight.
- Pour coconut mixture into an ice cream maker; freeze according to manufacturer's instructions.
Nutrition Facts : Calories 447.6 calories, Carbohydrate 32.5 g, Fat 38.6 g, Fiber 6.5 g, Protein 6.3 g, SaturatedFat 33.7 g, Sodium 317.6 mg, Sugar 13.4 g
VEGAN CHOCOLATE ICE CREAM
Such a healthy and surprisingly delicious treat!
Provided by Charley
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 5m
Yield 3
Number Of Ingredients 6
Steps:
- Combine ice, bananas, cashew milk, and cacao powder in a blender. Pulse until creamy.
- Transfer ice cream to a serving bowl. Top with rice whipped topping and chocolate shavings.
Nutrition Facts : Calories 231.8 calories, Carbohydrate 37 g, Fat 10.3 g, Fiber 5.3 g, Protein 2.3 g, SaturatedFat 3.3 g, Sodium 125.9 mg, Sugar 19.6 g
VEGAN RAW CHOCOLATE CHERRY "ICE CREAM"
I got this recipe off of a website, and it is AMAZING. I am not a vegan or a raw foodie, just looking for healthy alternatives. I use my Vitamix to make this, but you could probably use any blender or food processor. You can also add chocolate chips for texture.
Provided by nickie409
Categories Dessert
Time 10m
Yield 1 cup, 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Peel and chop the banana, then freeze solid. Process all ingredients in a blender or food processor until combined into a smooth consistency, similar to soft-serve ice cream. Either enjoy right away or allow to set in freezer until firm.
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VEGAN CHOCOLATE ICE CREAM - SIMPLE VEGAN BLOG
From simpleveganblog.com
Reviews 10Category DessertCuisine VeganTotal Time 55 mins
- Soak the cashews for at least 4 hours. I prefer to soak them longer, maybe 6 or 8 hours or even overnight.
- Blend all the ingredients in a blender until smooth. Chill this mixture in the fridge for at least 4 hours, better overnight.
- We used an ice cream maker to make this recipe. You need to place the ice cream churning bowl in the freezer the night before and the next day just add the mixture to the ice cream maker and churn according to manufacturer’s instructions (our ice cream was ready in 30 minutes).
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From minimalistbaker.com
Ratings 62Calories 248 per servingCategory Dessert
- The same day, prepare your base. Add the water, coconut milk, cane sugar, cocoa powder, and salt to a large saucepan and whisk to combine. Bring to a low boil over medium-high heat, whisking frequently. Once it reaches a low boil, continue cooking and whisking for 1 minute.
- Then transfer to a mixing bowl and chill in the fridge for 2 hours or until room temperature or cooler. Optional: To remove any graininess, add to a blender and blend for 30 seconds on high.
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From thevegan8.com
5/5 (48)Total Time 10 minsCategory DessertCalories 244 per serving
- Cook your sweet potato your preferred method. I chose to just microwave it for time purposes but you can bake it if you like. Bake it at 400 degrees with skin still on until very soft. Do not steam or boil it, as too much water will get into the potato. Let it cool a few minutes.
- Once your potato is cooked and cooled a bit, peel the skin off and completely mash it really well with a fork. You don't want any chunks or skins. Pack it in the measuring cup (3/4 cup) really well and level off. Add it to a blender. Add the coconut milk, vanilla and salt. Don't blend yet.
- Melt your chocolate chips your preferred method. I used the microwave and added them to a cereal bowl and microwaved in 15 second intervals, stirring in between, until about 90% melted. Then I stirred it until completely melted and smooth. You have to be careful about overheating chocolate or it will burn and be useless. Add the melted chocolate to the blender and be sure to scrape all that chocolate goodness out of the bowl.
- Blend the ingredients on high for a minute or so until completely smooth. You don't want any bits remaining from the potato. Taste and if you want it sweeter, add sugar, I did not. I found it to be perfectly chocolatey.
VEGAN CHOCOLATE ICE CREAM (NO CHURN!) ~ VEGGIE INSPIRED
From veggieinspired.com
5/5 (2)Total Time 10 minsCategory Desserts & Sweet TreatsCalories 258 per serving
- Place frozen bananas in the bowl of a food processor. Pulse a few times to start breaking them down. You may need to stop the processor and stir the chunks around a bit to ensure they all get down to the blades. Keep doing this until the bananas break down into a crumbly texture. If you're really having a hard time getting them to break down, add 1 tablespoon of milk to help get them moving. Your food processor might seem like it's working pretty hard. Don't worry, it will be fine.
- Add the cocoa powder, peanut butter, vanilla powder (or extract) and salt (if using). Process until smooth and creamy. Add an additional tablespoon of milk, if needed, to reach the consistency you desire.
- Eat immediately before it melts for soft serve style OR transfer to a freezer safe container and freeze for 1 to 2 hours (or more) for hard pack style.
FIVE INGREDIENT VEGAN CHOCOLATE ICE CREAM. - THE PRETTY BEE
From theprettybee.com
5/5 (2)Total Time 30 minsCategory DessertCalories 267 per serving
- Drain off any excess water from the canned coconut milk. (You could also use coconut cream if you prefer).
- Enjoy immediately! If you plan to store it in the freezer, it will become quite hard. You will need to thaw it for about 30 minutes before serving.
VEGAN CHOCOLATE ICE CREAM - NAMELY MARLY
From namelymarly.com
5/5 (5)Total Time 8 hrs 27 minsCategory DessertCalories 227 per serving
- Add vegan evaporated milk and coconut milk to a saucepan, along with the granulated sugar, starch, and cocoa powder. Stir to combine. Then turn the heat up to medium-high and bring it to a simmer. The mixture will begin to thicken. Don't worry if there are lumps. Continue cooking and stirring for up to 2 minutes, allowing the sauce to thicken.
- Remove from heat and allow the mixture to cool slightly, then transfer to a food processor (or blender) and pulse in short bursts until smooth.
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From veggiesdontbite.com
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VEGAN CHOCOLATE ICE CREAM RECIPE (NO CHURN) - ELAVEGAN ...
From elavegan.com
4.9/5 (7)Calories 196 per servingCategory Dessert
- Cook a medium-large sweet potato. I used a white Japanese sweet potato which I boiled in a pot with water (about 15-20 minutes). However, if using orange sweet potato I highly recommend baking in the oven at 400 °F (200 °C) until it's soft (about 45 minutes). It's also possible to microwave the sweet potato for some minutes until soft. Let cool. The cooked and cooled sweet potato should weigh 250 grams.
- Add all ingredients to a blender or food processor. Blend until completely smooth, silky, and creamy. Add the mixture to a loaf pan, cover it with plastic wrap and place in the freezer. An ice cream storage container works even better. If you have an ice-cream maker, then feel free to use it. The ice cream will be even creamier.
- Freeze for at least 4 hours for a soft serve consistency or overnight. Let thaw at room temperature for about 20 minutes before serving. Enjoy! Store in the freezer for up to 2 weeks, but it tastes the best when fresh.
VEGAN CHOCOLATE ICE CREAM - FOOLPROOF RECIPE – CRAZY VEGAN ...
From crazyvegankitchen.com
5/5 (2)Category DessertServings 8Total Time 25 mins
- In a blender, combine Cashews, Water, Xanthan Gum, Instant Espresso, Ccocoa Powder, Salt, Vanilla Extract, Coconut Cream and Coconut Milk. Blend on high till everything is nice and smooth.
- To the filled saucepan, add Sugar and Dark Chocolate. Stir over low heat until chocolate and sugar have fully melted and mixture is warm.
- To the remaining 1 cup of liquid, whisk in Cornstarch till dissolved. Gradually stream this mixture into the saucepan whilst whisking non stop. Once everything has been incorporated, whisk away until the mixture comes to a soft boil. This is to cook out the cornstarch and thicken the mix. But, remember to whisk whisk whisk so no lumps form!
CREAMY VEGAN CHOCOLATE ICE CREAM - MY DARLING VEGAN
From mydarlingvegan.com
5/5 (1)Total Time 4 hrs 35 minsCategory DessertCalories 335 per serving
- The night before place the bowl of your ice cream maker in the freezer to freeze all the way through.
- Measure out 1/2 cup of coconut milk and set aside. Add remaining coconut milk, white and brown sugar, and salt to a small saucepan. Place over medium heat and whisk until sugar is dissolved. Add the vanilla extract.
- Stir in the cornstarch to the reserved 1/2 cup coconut milk until well combined. Add cornstarch/coconut milk mixture to the saucepan and bring to a boil, stirring frequently.
CHOCOLATE NICE CREAM RECIPE - VEGAN ON BOARD
From veganonboard.com
Ratings 1Category DessertCuisine AmericanTotal Time 5 mins
- Either enjoy immediately, or transfer to a covered container and freeze for a couple of hours for a more firm, scoopable texture.
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From minimalistbaker.com
4.8/5 (28)Total Time 2 hrs 30 minsCategory DessertCalories 208 per serving
- Place coconut and almond milk, xanthan gum, cocoa powder, vanilla, and sugar in a and blend until well combined. Transfer to a mixing bowl, cover and refrigerate until chilled through - at least 2 hours.
- Once chilled, pour into pre-chilled ice cream maker and use according to directions. (Alternatively, pour into a freezer-safe container, cover and freeze, taking out to stir every couple hours to aerate.)
- Once the ice cream is at soft-serve consistency, add in brownie chunks. You can either do this at the end of the ice cream maker's churning process, or once you pour it into a container. Smooth the top with a spoon, cover, and freeze until firm. Or eat immediately though it will be quite soft.
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From allaboutvegans.com
5/5 (11)Total Time 4 hrs 10 minsCuisine Vegan, ΩμοφαγικήCalories 88 per serving
- Κόβουμε τις μπανάνες σε ροδέλες, τις βάζουμε σε τάπερ ή σακουλάκι και μετά στην κατάψυξη για 2 ώρες.
- Μπορούμε να κάνουμε παραλλαγές στο vegan παγωτό μας: Προσθέτοντας κομμάτια σοκολάτας (50 γρ. vegan σοκολάτα σπασμένη σε μικρά κομμάτια) στο μείγμα που έχουμε ήδη χτυπήσει στο μπλέντερ. Το ανακατεύουμε και το βάζουμε στην κατάψυξη. Αντικαθιστώντας το φυστικοβούτυρο με βούτυρο αμυγδάλου, φουντουκιού ή ταχίνι. Αντικαθιστώντας το γάλα αμυγδάλου με άλλο φυτικό γάλα, όπως γάλα καρύδας ή γάλα φουντουκιού. Προσθέτοντας ξηρούς καρπούς σπασμένους σε μικρά κομμάτια. Προσθέτοντας αποξηραμένα φρούτα σε μικρά κομμάτια. Όπως βύσσινα, μύρτιλα ή φράουλες. Προσθέτοντας 1 κ.γ. τριμμένη φλούδα πορτοκαλιού ή ½ κ.γ. κανέλα ή 1 κ.γ. λιωμένο τζίντζερ.
- Σερβίρουμε σκέτο ή με: Σιρόπι (π.χ. σοκολάτα, φράουλα ή καραμέλα) Γλυκό του κουταλιού ή μαρμελάδα Υπέροχα αφράτα vegan muffins μπανάνας Αφράτο vegan κέικ με ελαιόλαδο Φρουτοσαλάτα Μπανάνες κομμένες σε ροδέλες Brownies
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From lovingitvegan.com
5/5 (11)Total Time 35 minsCategory Dessert, Ice-CreamCalories 412 per serving
- The day before you want to make ice cream, place the freezer bowl of your ice cream maker into the freezer to freeze properly.
- Then add your coconut milk, coconut cream, sugar, syrup and cocoa powder to a pot and heat to a simmer. You'll need to whisk it with a hand whisk to mix the cooca powder in properly, but thereafter you can just stir gently until it reaches a simmer.
- Break the dark chocolate into pieces and add, leaving for a minute to give it a chance to melt, then whisk in until smooth.
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From createmindfully.com
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- Blend together all ingredients in a food processor. Scrape down the sides of the processor as needed. Blend until smooth and well mixed.
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