Imagine a dessert that's not just incredibly delicious, but also completely guilt-free and packed with wholesome ingredients. This Raw Chocolate Coconut Vanilla Ice Cream is about to revolutionize your dessert game, offering a luxurious treat that's vegan, dairy-free, and bursting with rich, chocolatey flavor. Whether you're a health-conscious foodie or simply someone who loves an incredible dessert, this recipe will transport your taste buds to a paradise of creamy, chocolatey bliss without any of the traditional dairy or processed ingredients.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 2 cups coconut milk
- 1/2 cup raw cacao powder
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Begin by gathering all your ingredients: 2 cups of coconut milk, 1/2 cup of raw cacao powder, 1/2 cup of maple syrup, 1 teaspoon of vanilla extract, and a pinch of salt.
- In a mixing bowl, combine the coconut milk and raw cacao powder. Use a whisk or a hand mixer to blend them together until the mixture is smooth and free of lumps.
- Add the maple syrup to the bowl. This will provide sweetness and help balance the rich flavor of the cacao. Continue to whisk until the syrup is fully incorporated.
- Next, add the vanilla extract and a pinch of salt to the mixture. The vanilla will enhance the flavor, while the salt will bring out the sweetness and richness of the chocolate.
- Mix all the ingredients together thoroughly until you achieve a uniform consistency. Taste the mixture and adjust the sweetness if necessary by adding more maple syrup.
- Once the mixture is well combined, pour it into an ice cream maker. Follow the manufacturer's instructions for churning. Typically, this process takes about 20-30 minutes until the mixture reaches a soft-serve consistency.
- If you do not have an ice cream maker, pour the mixture into a shallow container and place it in the freezer. Stir the mixture every 30 minutes for about 2-3 hours to break up any ice crystals until it reaches your desired texture.
- Once the ice cream is ready, scoop it into bowls or cones. You can garnish it with shredded coconut, cacao nibs, or fresh fruits if desired.
- Serve immediately for a soft-serve texture, or return to the freezer for a firmer consistency if you prefer. Enjoy your homemade Raw Chocolate Coconut Vanilla Ice Cream!
Tips
- Use high-quality ingredients: The success of this recipe depends on using premium raw cacao powder and pure maple syrup for the best flavor.
- Chill your ingredients beforehand: Cold coconut milk will help the ice cream set faster and create a smoother texture.
- For a creamier consistency without an ice cream maker, use a high-powered blender to break up ice crystals during the freezing process.
- Experiment with toppings: Try adding chopped nuts, coconut flakes, or a drizzle of melted dark chocolate for extra indulgence.
- Store in an airtight container: To prevent ice crystals, cover the ice cream with plastic wrap directly touching the surface before putting on the lid.
- Let the ice cream sit at room temperature for 5-10 minutes before serving to achieve the perfect scoopable consistency.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 3g
Fat: 24g
Saturated Fat: 20g
Cholesterol: 0mg
