Ice cream is one of my love languages, right up there with pizza and yoga. With our dietary needs putting a major halt on dairy, sugar artificial colors and flavors, we needed a homemade solution and thus began our quest for simple, clean, dairy-free ice cream.
This ice cream is so simple and easy to throw together in a pinch. I spend about 5 minutes measuring and blending before it goes into the freezer. Yes, even with a toddler hanging on to my legs as I clumsily find my around the kitchen.
This pairs well with just about anything, but does have a coconut taste, so if you aren’t a lover of coconut, I would pursue something else.
Vegan Chocolate Ice Cream
- 1 can full fat coconut milk
- 1/4 cup stevia cane (or 1/2 cup sugar)
- 1 tsp vanilla extract 1/2 cup almond milk 1/4 cup solidified coconut oil
- 1/8 tsp salt
- 2-3 tbsp raw cacao powder (more for a deeper chocolate taste)
Blend ingredients well and pour into ice tray or 9×9 glass dish and freeze.
Break up solidified mixture into 8-10 chunks then place (if using ice tray, pour cubes) into high speed blender or food processor and blend well, serve immediately.
*After storing leftovers in the freezer allow to thaw for 5 minutes before scooping.