[Vegan] Coconut Chocolate Ice-cream

Name: [Vegan] Coconut Chocolate Ice-cream
Cuisine: American
Ingredients: 2 (14 oz) cans full fat Coconut milk; 1/2 cup plus 1 tablespoon raw cacao powder, sifted (unsweetened cocoa powder is fine too); 1 tablespoon tapioca starch; 3/4 cup pure maple syrup; 1/8 teaspoon sea salt; 1 tablespoon pure vanilla extract; 6 tablespoon creamy almond butter, unsalted (or any creamy unsalted nut butter)

Fiona Ó Ruairc @cook_9036643

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.

Fiona Ó Ruairc @cook_9036643

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Ingredients

2 (14 oz)cans full fat Coconut milk
1/2 cupplus 1 tablespoon raw cacao powder, sifted (unsweetened cocoa powder is fine too)
1 tablespoontapioca starch
3/4 cuppure maple syrup
1/8 teaspoonsea salt
1 tablespoonpure vanilla extract
6 tablespooncreamy almond butter, unsalted (or any creamy unsalted nut butter)

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Steps

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.