![]() Want to get creative with this creamy ice cream recipe? Here are some suggestions. Sea Salt: A pinch of sea salt makes this homemade ice cream recipe taste even richer! It enhances the sweetness, richness, and chocolate flavors. Vanilla Extract: While optional, a little vanilla extract goes a long way in creating a nice warm balance to the chocolate flavor. I like using raw cacao powder because it has a creamier, less bitter flavor, but feel free to go with any cocoa powder you use regularly and love.įor deep chocolate flavor, you can absolutely add 1 to 3 additional tablespoons of cocoa powder. ![]() If you prefer using a sugar-free sweetener for a low carb option or granulated cane sugar, feel free to make the switch in a 1:1 replacement.Ĭocoa Powder: The chocolate portion of this delicious chocolate ice cream recipe is unsweetened cocoa powder. Pure Maple Syrup: In order to keep the ice cream refined sugar-free, I use pure maple syrup to sweeten it. Similarly, all other plant based milks will turn out icy so I don’t recommend making substitutions here. The cartons of coconut milk contain far less fat than canned coconut milk, which results in an icy texture. I want to emphasize that the coconut milk should also come in a can, not in a carton. ![]() In addition, I recommend using a brand of coconut milk that does contain emulsifiers and guar gum, as these ingredients are what bring the smooth texture to the ice cream.īe sure you’re picking up full-fat canned coconut milk, not light canned coconut milk. If you can find canned coconut cream, feel free to use 2 (15-oz) cans of coconut cream instead. I don’t recommend using the Goya brand because the texture never seems to turn out right. Sticking with a trusted quality brand of organic coconut milk will ensure the best texture. My top two recommendations are Native Forest Classic Coconut Milk and the Whole Foods 365 Coconut Milk. The brand of coconut milk does make a difference as there is a wide range of quality when it comes to coconut milk. Ingredients For Dairy-Free Chocolate Ice Cream:įull-Fat Canned Coconut Milk: The true star of this incredibly rich and creamy chocolate ice cream recipe is full-fat canned coconut milk. Let’s discuss the simple ingredients list in detail so that you end up with the best vegan chocolate ice cream recipe. If you’re looking for traditional ice cream that uses heavy cream or dairy products, make my 4-Ingredient No-Churn Chocolate Ice Cream. I will say, the type of canned coconut milk you use in this ice cream is very relevant to the results, so I cover my recommended brands in the ingredients section below. It simply adds a fluffy airiness, which is incredible if you enjoy chocolate soft serve.Ĭanned full-fat coconut milk does much of the heavy lifting in this recipe, as it is what is responsible for the rich flavor and creamy texture. While you can make this a no-churn chocolate ice cream by skipping the ice cream machine step, I do recommend using your ice cream maker if you have one. It’s rich and creamy with a soft texture, includes just the right amount of chocolate flavor and sweetness, and requires zero fancy maneuvers to prepare. Looking for a delicious dairy-free chocolate ice cream that you’ll return to over and over? I humbly present to you what I consider to be the absolute best homemade chocolate ice cream. This simple 4-ingredient chocolate ice cream can be prepared without an ice cream maker. The best Dairy-Free Chocolate Ice Cream recipe that is so rich and creamy, perfectly sweet and chocolatey.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |