Vegan Chocolate Ice Cream (No Ice Cream Maker Required!!!!!)

Hello and good day to all of you,

As you all know, that this blog is all about veganism/vegetarianism and being positive, so I decided that I would share with all of you a chocolate ice cream recipe that is absolutely vegan and does not require an ice cream maker. Now, I know the weather has been a little haywire recently which is why I thought that this recipe will be a perfect way to combat the heat! As it is widely said "I scream,you scream and we all scream for ICE CREAM!!!

To add on to its list of awesomeness, this ice cream only requires, 4 ingredients!!! (Need I say more about why I love this recipe). So let's get started!

Below are the ingredients, tools and methods for preparing this decadent ice cream :)


INGREDIENTS

1 tsp Vanilla Essence

2 packets of 200 ml of coconut cream (Can be found in any grocery store in Singapore)

1/2 cup unrefined sugar (substitutes: Dates^, agave syrup, corn syrup )

1/4 cup of unsweetened cocoa powder* 

1/4 cup chopped Almonds (Optional**)

 *If you want a stronger chocolaty taste, then add in 1/3 a cup of cocoa powder)

** Nuts like almond, hazelnuts or whatever you like could be added in to up the taste of this delicious vegan ice cream and if you are a vegetarian, you could add in things like oreo and chocolate chips (Vegan choco-chips are a great option too!!!)

^ You could use the dates that have been moistened by soaking for 10-15 mins and then use a blender to blend the dates till there a tiny bits. You can then mix warm water bit by bit to form a thick date paste which can be added into the recipe as a substitute for sugar.
TOOLS

Whisk/ Electric mixer
1 measuring cup
1 Freezer Safe Container ( Alternatively if you want small portions of ice cream, you could freeze them in plastic/ silicon ice cube trays)


METHOD

1) Cut open and pour out all the  2 packets of coconut cream into a bowl. The coconut cream should have a thick consistency.

2) Start by using a whisk/ electric mixer to whisk the coconut cream for approximately 5 minutes, this should result in a thicker consistency of the coconut cream.

3) Add in the unsweetened cocoa powder and sugar (or sugar substitutes), and mix them together using the whisk/electric mixer for 2 minutes till well combined.

4) Pour  the mixture into a freezer safe container (or any other container you are comfortable with) and store it in the freezer.

5) If you want an ice cream with a soft serve consistency then you can try removing the ice cream from the fridge after 6-8 hours. If you would like a more solid ice cream, then you can leave it in the fridge overnight.
 

6) To scoop out and serve the ice cream, you can warm a metal scooper or any other scooper with warm water which will make it easier to scoop out the ice cream!!!
 
7) Enjoy the ice cream and share it with the world <3

Picture of the ice cream after 6 hours= Soft Serve Ice Cream <3

 

Picture 2 of the same ice cream :)

 

* NOTE: For this particular picture above, I used milo powder instead of cocoa because I was out of cocoa powder. The colour of the ice cream may vary when using cocoa powder.

 

 

 

The Picture above is of another ice cream I made a few weeks back. It is  the same recipe however, I added in Oreos which, are not vegan but are vegetarian. Just like this recipe, you can add in whatever you like to enhance the taste of the ice cream.

 

Thank you for taking the time out to read and do let me know if this  ice cream lived up to your standards. Have a great week ahead.

 

Love,

Positive Vegetarian :)