This is a creamy, smooth and very indulgent vegan chocolate ice-cream. We started making this last summer and it has since been a staple in the house.
Ingredients: (Makes a small tub)
Ingredients: (Makes a small tub)
- 1 can (400mL/ 13.5 oz) coconut milk, 2 cans coconut cream
- brown sugar
- cocoa powder (I used raw)
- vanilla essence
- salt
- chocolate Oreos
Directions
- Refrigerate 1 can coconut milk, 2 cans coconut cream overnight.
- The next day put in the blender/ food processor the contents of 3 cans in the blender, add 1 1/2 cup of brown sugar (it’s 1/2 a cup of sugar for every can ), 6 (or more) tablespoons of cocoa powder, 2 tsp of vanilla, pinch of salt, blend!
- Put the containers (whatever you want to store your ice-cream with) in the freezer
- Pour the blended product into the ice-cream machine. My will turn for about 30mins. This step will vary according to your ice-cream machine's instructions.
- Pour the finished ice-cream into containers. Stir-through half a pack of crushed Oreos.
- Freeze overnight.
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