3-Ingredient Chocolate Ice Cream {Vegan} No Churn
A delicious and creamy vegan chocolate ice cream made without an ice cream machine.
- Prep time
- 5 min
- Cook time
- 31 min
- Yield
- Not listed
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 150 ml water
- ½ cup 100g sugar
- ½ cup 50g cocoa powder
- 400 ml coconut milk (1 tin, full-fat)
Instructions
- 1
Bring the water, sugar, and cocoa to the boil in a small pot until the sugar has dissolved. Allow the mix to cool to room temperature.
- 2
Add the coconut milk and stir to combine thoroughly.
- 3
Pour cooled mixture into a large ziplock bag. Place the bag on a tray, flatten it out, and seal. Freeze for at least 4 hours or overnight.
- 4
Once frozen, remove from the bag and break into chunks. Place in the bowl of a food processor and whizz for 30 seconds to 1 minute until smooth and creamy.
- 5
Scrape down the bowl with a spatula and transfer to a pre-frozen metal container. Smooth the surface and freeze until solid, about 2-3 hours.
- 6
Remove from freezer 5-10 minutes before serving to soften slightly.