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.
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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Process
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 Vegan VegetarianThis 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 |
Calculated for total recipe. |
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