vegan chocolate ice cream

vegan chocolate ice cream

healthier chocolate ice cream

If you have a dairy, egg or gluten allergy or you’re following a vegan lifestyle, this healthier chocolate ice cream is for you.

  • 20 mins + freezing
  • 6-8
  • Easy

INGREDIENTS

  • 2 x 410g tins coconut milk
  • 160ml cocoa powder
  • 160ml maple syrup
  • 15ml vanilla essence

METHOD

  1. Blitz all the ingredients until smooth and creamy. Freeze for 4-6 hours or until firm, beating every hour to break up ice crystals. Allow to soften at room temperature for about 20 minutes before serving.

Substitutes 

  • Coconut milk can be replaced with dairy-free milk options like rice milk or soy milk, or cow’s milk if you’re not following a vegan diet.
  • Maple syrup can be replaced with honey if you’re not following a vegan diet.

FEATURE: NOMVUSELELO MNCUBE PHOTO: DYLAN SWART

Magazine issue date: November, 2018


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