Creamy Vegan Chocolate Ice Cream
This Creamy Vegan Chocolate Ice Cream only uses 6 ingredients and is so delicious! The perfect summer treat that is dairy free and naturally sweetened.
PREP TIME
1 hour and 15 minutes
COOK TIME
4 hours (freeze time)
INGREDIENTS
6
Serves: 6-8
Ingredients
- 15.8 oz15.8 oz15.8 oz Canned Great Northern Beans, with liquid
- .5 cup.5 cup.5 cup Pure Maple Syrup
- 1.25 cups1.25 cups1.25 cups Almond Milk, or milk of choice
- .5 cup.5 cup.5 cup Raw Cacao Powder
- 1 tsp1 tsp1 tsp Vanilla Extract
- 2 Tbsp2 Tbsp2 Tbsp Cashew Butter
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Before you begin, make sure ice cream bowl has been freezing for at least 24 hours.
- Place the beans with liquid in a blender and blend until smooth. Add in the maple syrup, milk, cacao powder, vanilla and cashew butter. Blend again until well combined and smooth. Pour into a bowl, cover and place in the fridge for at least an hour to chill.
- Pour the cooled mixture in your ice cream maker and follow manufactures direction on churning. Mine took 10 minutes to churn.
- While ice cream is churning, prepare a loaf pan. Line it with parchment paper and cut away any excess that hangs too far over. Scoop ice cream into pan and spread evenly. Place in the freezer for 4 hours to harden or eat right away for soft serve consistency.
- Let sit at room temperature for 10-15 minutes to soften a little before scooping.
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Gluten Free Grain Free Ice Cream Nightshade Free Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 205 |
| Fat: | 5 g |
| Carbohydrates: | 36 g |
| Protein: | 7 g |
| Cholesterol: | 0 g |
| Sodium: | 76 mg |
| Fiber: | 8 g |
| Sugars: | 18 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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