Do you like the sound of creamy chocolate laden ice cream? Keep this Vegan Chocolate Ice Cream in the freezer wrapped and ready for eating anytime. I also use it for amazing ice cream sandwiches- recipe coming.
This ice cream is quite incredible. It’s creamy and chocolate laden.
There are all kinds of vegan ice cream but this is my version.
I am not sure the pictures do it justice because it looks a little icy. I can tell you that when it sits for several minutes it starts to soften and all those air bubbles you can see make it fluffy and creamy.
Light and fluffy chocolate ice cream made with a secret ingredient
I’ve worked out a novel way to lighten this ice cream. I don’t have an ice cream machine so instead of churning it I have added a vegan meringue mixture to lighten it up. It’s pretty brilliant.
To make Ice Cream successful it needs to have some air added to it to make it light. That’s where the chickpea meringue comes in.
The result is a light fluffy mousse. You can even eat the creamy chocolate base without freezing it just like rich amazing mousse. Put it into small ramekins to serve or just put into a large bowl and chill.
I have set my Vegan Chocolate Ice Cream in a date loaf round tube tin because I like to make ice cream sandwiches out of mine. I’ve cut it into rounds and then wrapped them individually which gives them that wrinkled look. You can make your ice cream in standard square loaf tin if you like and cut as needed. Get creative with any shapes including hearts or squares.
You won’t taste the coconut, you won’t taste the chickpea all you will taste is the chocolate.
Here’s the video:
Vegan Chocolate Ice Cream
- 500 ml coconut cream I use Kara a lightly thickened stabilised coconut bcream
- 20 gm caster sugar
- 60 gm cocoa powder dark rich powder or raw cacao if you like the flavour
- 150 gm dark chocolate I use dairy free vegan chocolate
- 100 ml chickpea water
- 100 gm cater sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 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.
- 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.
- 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.
- Fold this mixture through the chocolate base 1/2 at a time.
- Spoon the chocolate ice cream into the mould and then freeze for 3-4 hours or overnight depending on how cold your freezer is.
- Once frozen the ice cream can be removed and sliced. Wrap individually and store till needed or eat straight away.
Look here for the recipe for Peanut Butter Biscuits to make Ice Cream sandwiches