A couple of days ago, it was National Ice Cream Day. I sadly couldn’t celebrate it because I’m vegan. My cousin texted me that she wants to try to make vegan ice cream! So of course I said yes. Not only is it amazeballs, but I was able to celebrate National Ice Cream Day a couple of days later. Are you ready to try some delicious chocolate vegan ice cream??? Let’s go!
You will Need:
- Cuisinart Ice Cream Maker
- 2 cans of Full Fat Coconut milk
- 1/3 cup of Brown Sugar
- 2/3 cup of granulated Sugar
- 1/2 cup of Unsweetened Cocoa Powder
- 1/2 Tablespoon Pure Vanilla Extract
*Make sure to freeze the freezer bowl a day before
Step 1: MIX
Add the coconut milk, granulated sugar and brown sugar into a mixing bowl and combine the ingredients
Step 2: SIFT
Sift the cocoa powder into the bowl containing the milk and sugars. Mix until there’s no clumps. (You can use a hand blender to make it easier)
Step 3: FREEZE
Put the ice cream mix in the freezer for at least 1 hour. If you don’t like waiting, you can chill it overnight!
Step 4: CHURN
Now that the 1 hour is completed and it has a mousse texture, we’re going to place the ice cream mix into the Cuisinart’s freezer bowl and churn it for 30 minutes.
While it’s churning, add the pure vanilla extract
Step 5: I scream for….
When it’s done, the ice cream has a soft serve texture. You can eat it now but if you want it to be firmer consistency, put it in an airtight plastic container. Just a heads up, when it’s completely solid leave it out for 15 minutes before you eat it. That way, it’s easier for you to scoop it out!
If you liked today’s post, please like and subscribe to my blog! I post every Tuesday and Thursday with an occasional weekend post. If anyone tries this recipe, please send me pictures! I would love to see the end results 🙂 Thanks everyone!