Vegan Chocolate-Coconut Ice Cream

Choc coconut ice cream feature image

It's not summer yet, but I'm already craving (and testing) all the amazing treats I want to create on those sunny days to come. My first test was this delicious and ridiculously simple chocolate-coconut ice cream. I always thought of ice cream as something that was impossible to make at home. Even using an ice cream maker seemed like a lot of work for me, and I never felt the need to try to make it at home since ice cream is not usually my go-to treat. Then I visited Bi-Rite Creamery in San Francisco and had their chocolate vegan ice cream and life was different. That ice cream is always worth the 30 minute wait. Since trying Bi-Rite Creamery, I knew I had to come up with my own healthy version to avoid indulging again. And that I did.

I still don't have an ice cream maker, but that is not necessary for this recipe. Making vegan ice cream turned out to be very easy. All I used was a blender and a glass container to freeze the ice cream in. The best part is that I only used 4 ingredients and the ice cream is gluten-free, dairy-free, and refined sugar-free. It couldn't be better if you ask me. It's a perfect guilt-free treat or snack for adults and kids.

Please try this recipe and share below how yours turned out. Feel free to substitute pistachios with any type of nut.

Choc coconut ice cream

Ingredients

1 can coconut milk (make sure to use full-fat, otherwise, ice cream won't be creamy)

3 Tablespoons raw cacao powder

1/4 cup coconut nectar or raw honey

1/4 cup chopped pistachios

pinch of sea salt

Procedure

  1. Place all ingredients in blender and blend until smooth.
  2. Pour in glass container or dish and place in freezer for 6-8 hours, until completely firm.
  3. Serve scoops using ice cream scooper (or eat straight from container, which I may or may not have done)

Enjoy!