PALEO VEGAN NO CHURN CHOCOLATE ICE CREAM
(VEGAN, GRAIN FREE, GLUTEN FREE, DAIRY FREE, PALEO)
I ate chocolate ice cream every single night growing up. It was always my dessert of choice. Whenever we went out to ice cream, I would always order the most chocolaty ice cream they offered. I set out to create an extra creamy and delicious homemade ice cream and I’m very happy with the results!
To make this no churn ice cream, first start by adding the full fat coconut cream, cocoa powder, maple syrup and tapioca flour to a large skillet. Cook this mixture over medium heat for about 7-8 minutes, whisking constantly. It’s very important to continually whisk so that the mixture does not burn. Once it begins to lightly boil, remove from heat and immediately stir in the remaining ingredients. The mixture should begin to thicken; allow this to sit at room temperature for 15 minutes.
Pour the mixture into a loaf pan (mine was 9×5 inch) and cover top with plastic wrap. Wrap the entire loaf pan in aluminum foil and place in your freezer. This ice cream takes about 7-8 hours to freeze completely. I highly suggest taking it out every 2 hours and gently stirring if you have time! This is similar to the churning process and will lead to a creamier and smoother ice cream. Once it’s completely frozen, allow it to sit at room temperature at 10-15 minutes before scooping. I like to run my ice cream scooper under hot water for 30 seconds before scooping.
This ice cream is surprisingly creamy! You’d never guess that a vegan ice cream could produce this texture. You’re just going to have to trust me on this one – and make it yourself! I love topping mine with extra dark chocolate chips for one over the top chocolate dessert!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 7-8 hours
Course: Dessert, Snack
2 cans full fat coconut cream, chilled
2/3 cup cocoa powder
3/4 cup maple syrup
2 tsp tapioca flour
2 tsp vanilla
1/4 cup + 1 TBL creamy almond butter
In a large skillet over medium, add coconut cream, cocoa powder, maple syrup and tapioca flour. Stir constantly with a whisk until mixture starts to lightly boil. Mine took about 7-8 minutes. Remove from heat.
Immediately stir in remaining ingredients. Mixture should begin to thicken.
Allow mixture to sit at room temperature for 15 minutes, gently stirring every 5 minutes or so.
Pour mixture into a bread loaf pan (mine was 9×5 inch) and cover top in plastic wrap. Wrap entire loaf pan in aluminum foil and freeze for 7-8 hours.
Note: for best results, gently stir ice cream every 2 hours with a spoon. This allows the ice cream to get more creamy.
When ready to serve, let it thaw at room temperature for 10-15 minutes before scooping.