Chocolate Vegan Ice Cream

  • COOK
    2 Mins
  • PREP
    5 Mins
  • TOTAL
    55 Mins

Sweet, creamy and delicious vegan ice cream! This recipe will fool even the most vegan phobic guests.

What I figured out after much trial and error was that if the soy milk was cooked it gave the ice cream a funny taste. That is why it isn't boiled.

Original Release Date: June 30, 2010

Nutritional Facts
Servings 7 CupsServing Size 1 Cup




Calories304
Fat9g
Carbohydrates54g
Protein6
Fiber2g
Sugar42g
Sodiummg





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Ingredients


  • 1/2 Cup Canned Coconut Milk
  • 1 Tablespoon Canola Oil
  • 1 Cup Sugar
  • 2 Tablespoons Corn Starch
  • 2 Tablespoons All-Purpose Unbleached Flour
  • 1 Teaspoon Vanilla
  • Pinch of Salt
  • 1/3 Cup Maple Syrup
  • 1/3 Cup Cocoa Powder
  • 1/2 Cup Water

  • 4 1/2 Cups Soy or Almond Milk


Directions


Place coconut milk, canola oil, sugar, corn starch, flour, vanilla, salt, maple syrup, cocoa powder, water in blender. Blend until smooth.

Pour into sauce pan. Boil until mixture has thickened (about 2 minutes) stirring constantly. Let cool until just warm to the touch. Pour soy milk into ice cream maker. Then pour chocolate mixture into soy milk and stir well.

Follow directions that came with your ice cream maker to finish.

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Original Food Photography & Original Recipe Text Copyright 2007-2014 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.