![A picture of [Vegan] Coconut Chocolate Ice-cream.](https://img-global.cpcdn.com/recipes/b789df2fbd58eea5/300x426cq80/vegan-coconut-chocolate-ice-cream-recipe-main-photo.jpg)
[Vegan] Coconut Chocolate Ice-cream
NOTE: For even freezing and a creamier finish, I recommend gently stirring your ice cream twice while it's freezing - after 2 and 4 hours. However, it will still be good even if you simply let it freeze overnight without touching it.
[Vegan] Coconut Chocolate Ice-cream
![Kristina K's cooksnap of when they made [Vegan] Coconut Chocolate Ice-cream.](https://img-global.cpcdn.com/comments/d773afde962517ef/28x28cq80/photo.jpg)
NOTE: For even freezing and a creamier finish, I recommend gently stirring your ice cream twice while it's freezing - after 2 and 4 hours. However, it will still be good even if you simply let it freeze overnight without touching it.
Cooking Instructions
- 1
In a medium saucepan, whisk together the coconut milk with the cacao powder, tapioca, and maple syrup. Heat the mixture over medium heat and cook while stirring with the whisk for about 5-10 minutes until the mixture just begins to bubble. Remove from heat, then whisk in the almond butter, vanilla and sea salt until fully combined and smooth.
- 2
Allow the mixture to cool at room temperature for about 20 minutes, stirring. A film might begin to form on top - this is normal, simply whisk to blend it away.
- 3
Transfer the mixture to a medium loaf pan (I used an 8.5 x 4.5} and cover the top with plastic wrap so the plastic is in full contact with the mixture. wrap again tightly with aluminum foil and place in the freezer, freeze 6 hours or overnight.
- 4
As with most homemade no-churn ice creams, once fully frozen, you will need to allow it to thaw on the countertop for 15-30 minutes prior to scooping.
![Kristina K's cooksnap of when they made [Vegan] Coconut Chocolate Ice-cream.](https://img-global.cpcdn.com/comments/d773afde962517ef/120x120cq80/photo.jpg)
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