Easy Vegan Chocolate Ice Cream Recipe
Are you looking for a frozen treat, that not only tastes amazing but is filled with nutrition? This easy vegan chocolate ice recipe will be your new BFF!
Servings: 8
Calories: 326kcal
Equipment
Ingredients
- 1 ½ cups dairy free chocolate chips
- ½ cups cooked chickpeas , drained and rinsed
- 1 ½ cups lite coconut milk , about 1 can
- ½ cup raw cashews (see note)
- 2 tablespoons tomato paste
- ½ teaspoon vanilla extract
- 1/4 teaspoon sea salt , plus an extra pinch
Instructions
- Place all ingredients into a blender and blend until smooth.
For ice cream maker version:
- Add the liquid into an ice cream maker and churn until frozen.
For freezer version:
- Put into a freezer safe container and put in the freezer.
- Every 30-40 minutes, use a spoon to mix the contents around. You are sort of mimicking what an ice cream maker does.
- After about 2-3 hours, you will have hard ice cream but soft enough to serve! Your freezer temp may vary so it may take longer. Keep going until frozen.
Notes
- If you are not using a high speed blender, you can soak the cashews overnight, boil them for 30 minutes or grind the dry cashews into a fine powder using a coffee grinder (do not boil them for this method).
- The tomato paste really brings out the chocolate flavor. Don’t skip it!
- This makes about 4 cups. Serving size is a little more than 1/2 cup.
Nutrition
Calories: 326kcal | Carbohydrates: 32g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 101mg | Potassium: 68mg | Fiber: 4g | Sugar: 22g | Calcium: 7mg | Iron: 1mg