Vegan Chocolate Ice Cream piled on a brown plate
Vegan Chocolate Ice Cream
Do you like the sound of creamy chocolate laden ice cream? Keep this Vegan Chocolate Ice Cream in the freezer for snack time or wrapped and ready for ice cream sandwiches after dinner.
Vegan Chocolate Ice Cream piled on a brown plate
Vegan Chocolate Ice Cream
Do you like the sound of creamy chocolate laden ice cream? Keep this Vegan Chocolate Ice Cream in the freezer for snack time or wrapped and ready for ice cream sandwiches after dinner.
Servings Prep Time
8 15min
Cook Time Passive Time
10min 6hours
Servings Prep Time
8 15min
Cook Time Passive Time
10min 6hours
Ingredients
  • 500ml coconut creamI use Kara a lightly thickened stabilised coconut bcream
  • 20gm caster sugar
  • 60gm cocoa powderdark rich powder or raw cacao if you like the flavour
  • 150gm dark chocolateI use dairy free vegan chocolate
  • 100ml chickpea water
  • 100gm cater sugar
  • 1/4 teaspoon cream of tartar
  • 1teaspoon vanillaextract
Instructions
  1. Put the coconut, chocolate, sugar and cocoa In a medium saucepan. Turn onto a very low heat and stir while the mixture melts together. Once melted take off the heat. Put the mixture into the fridge to cool. I use a large flat saucepan to melt this mixture as it melts easily and then cools quickly without me having to put it into another container to cool in the fridge. I just put the whole saucepan in the fridge and cool.
  2. Meantime line the mould you are using by spraying with oil spray. Let the paper/plastic overhang so it can be easily pulled out. Line the mould with glad go between, smoothing over the mould to get rid of wrinkles.
  3. Put the chickpea water into the bowl of a mixer (or hand mixer). Add the sugar (100 gm) and the cream of tartar and beat the mixture till it is very thick and white. It will be like extremely thick meringue. Don’t stop beating until it is super thick white and spoonable.
  4. Fold this mixture through the chocolate base 1/2 at a time.
  5. Spoon the chocolate ice cream into the mould and then freeze for 3-4 hours or overnight depending on how cold your freezer is.
  6. Once frozen the ice cream can be removed and sliced. Wrap individually and store till needed or eat straight away.
Recipe Notes

Chilling the chickpea water will help it produce a thicker meringue a little quicker.

When beating don’t give up. it will take several minutes before it starts to get very thick and white.

This ice cream is perfect when paired with the Vegan Peanut cookies. These cookies are nice and crumbly when paired with the ice cream as a sandwich

You can find a recipe for Vegan caramel sauce too.