Double Chocolate Ice Cream
dairy free - vegan
By Jasmin
This dairy free double chocolate chips ice cream is a crowd pleaser. The smooth creamy texture, the dominant chocolate flavour, the crunch from the chocolate chips, everything about it this ice cream is a winner !
*We do not claim to be profession expert in nutrition. These values are based on online nutrition calculator and are merely a suggested estimation*
Yield: 20 balls. Nutritional value 1 ball:
- 55 Kcal
- Protein: 1 G
- Carbs: 9.4 G
- Fat: 1 G
Have you ordered my cookbooks yet ?
Double Chocolate Ice Cream
Yield: 10 generous ice cream scoop (1/2 cup)1 serving: 1 ice cream scoop, 68 G, 208 Kcal.[Protein: 4.8 g, carbs: 16.8 g, fat: 13.3 g]
Ingredients
- Coconut milk 2 cans
- Cashews 200 G previously soaked in hot water
- Soy milk 1/2 cup
- Liquid sweetener 3 Tbsp
- Vanilla extract 1 tsp
- Powdered sugar 2 Tbsp
- Cacao powder 2 Tbsp
- Chocolate chips 1/2 cup
Instructions
- In your food processor add in: soaked cashews, soy milk, liquid sweetener, vanilla extract. Blend until smooth and creamy texture ( for about 8 to 10 min ). Set aside.
- Open the coconut milk can and scoop out the cream from the top into a bowl. You should get enough to fill 1 cup.
- Add the powdered sugar to the coconut cream.
- Using a hand mixer whisk to combine.
- Add in the cashew cream mixture and the cacao powder.
- Using a spatula this time mix to combine.
- Add the chocolate chips and mix again.
- Transfer your ice cream mixture into a container, cover it and place it in the freezer for 1 hour.
- Get it out of the freezer and whisk the ice cream using the hand mixer.
- Place in the freezer for another hour.
- Voilà the ice cream is ready now !
- Enjoy !
Latest Recipes
Latest Articles
How to sprout lentils