Dairy Free Triple Chocolate Ice Cream
No-churn chocolate ice cream made with Let's Do Organic Heavy Coconut Cream laced with a decadent fudge swirl and lots of dark chocolate chips!
Over the top? Absolutely. Should be made as soon as possible? Absolutely. Recipe by @feastingonfruit
Those chocolate swirls....
Easily pop Let's Do Organic Heavy Coconut Cream into an ice cube tray and freeze overnight.
Throw all the ingredients in a high speed blender the next day and add delicious chocolate swirls.
Freeze again for a minimum of 30 minutes, and look what you get!
Decadent, rich, Dairy Free Triple Chocolate No-Churn Ice Cream!
Let's Do Organic Heavy Coconut Cream has a higher fat percentage than your average canned coconut milk, making it perfect for ice cream! Top it on our Let's Do Organic Sugar Cones, and you have yourself a delicious homemade (and healthier) ice cream!
Ingredients
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2 13.5oz cans Let’s Do Organic Heavy Coconut Cream
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1/2 cup (50g) cacao powder
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1/4 cup (80g) maple syrup
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1/2 tsp salt
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1 cup (100g) dark chocolate chips
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(Optional: Serve with Let's Do Organic Sugar Cones
Instructions
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Remove 1/4 cup heavy coconut cream and set aside for the fudge swirl. Freeze the rest in ice cube trays overnight.
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The following day, melt the reserved 1/4 cup heavy coconut cream with 1/2 cup chocolate chips. Stir and set aside to cool.
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Blend the coconut cream cubes with cacao powder, maple syrup, and salt in a high speed blender until smooth. Add a little nondairy milk if needed to blend.
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In a pan or dish, layer ice cream > fudge swirl > remaining chocolate chips > repeat.
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Freeze for 30 minutes until scoop-able. It will be creamiest the day you make it, but will keep a few days in the freezer (remove 5-10 minutes to soften before eating)