Vegan chocolate ice cream, made with just three ingredients - coconut milk, dark chocolate, and maple syrup. It's a lightly sweet, creamy ice cream, and so simple to make.
Make sure your ice cream maker is full frozen and ready to use before proceeding.
Pour one full can of coconut milk into a small saucepan and heat over medium heat until just simmering.
2 cans full-fat coconut milk
While the milk is heating, place the chopped chocolate into a large bowl. Scoop the cream out of the second can of coconut milk and set aside.
100 grams dark chocolate
Once the milk is hot, pour it over the chopped chocolate into the bowl. Let this rest for 30 seconds, then whisk until fully combined.
Add the separated coconut cream to the bowl and whisk again. The residual heat should melt any lumps of cream.
Add the date syrup and whisk again until fully combined. If you are adding any extras, like vanilla, this is the time to do so.
60 ml date
Cool the ice cream base to room temperature before refrigerating to chill fully, at least four hours.
Pour the chilled mixture into your prepared ice cream maker. Churn according to the machine instructions, until creamy and frozen.*
Place the churned ice cream into an airtight container and freeze. Remove it from the freezer and let it sit out for ten minutes at room temperature before serving.
For ice cream sandwiches, simply sandwich a scoop of ice cream between two of the oatmeal cookies and freeze again before serving.
1 batch Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies
Notes
*See above for instructions on how to make this without an ice cream maker.