Craving a decadent dessert that's both vegan and irresistibly creamy? Get ready to discover the ultimate summer treat that will make your taste buds dance with joy! This Vegan Coconut Chocolate Chunk Ice Cream is not just a dessert; it's a luxurious experience that proves plant-based treats can be just as indulgent (and maybe even more delicious) than traditional ice cream. With only four simple ingredients, you'll create a dessert that looks like it came straight from a gourmet restaurant – but can be whipped up in just minutes!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 can full-fat coconut milk
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chunks
Instructions
- Begin by gathering all your ingredients: 1 can of full-fat coconut milk, 1/2 cup of maple syrup, 1 teaspoon of vanilla extract, and 1/2 cup of dark chocolate chunks.
- Open the can of full-fat coconut milk and pour it into a mixing bowl. Make sure to include the thick cream that forms at the top of the can.
- Add 1/2 cup of maple syrup to the bowl with the coconut milk. This will provide natural sweetness to your ice cream.
- Pour in 1 teaspoon of vanilla extract for added flavor. Use pure vanilla extract for the best results.
- Using a whisk or an electric mixer, blend the coconut milk, maple syrup, and vanilla extract together until the mixture is smooth and well combined.
- Once the mixture is smooth, gently fold in 1/2 cup of dark chocolate chunks. Be careful not to overmix; you want the chocolate to remain somewhat intact.
- Transfer the mixture into an ice cream maker. Follow the manufacturer's instructions for churning the ice cream. If you do not have an ice cream maker, you can pour the mixture into a shallow dish.
- If using an ice cream maker, churn the mixture for about 20-25 minutes until it reaches a soft-serve consistency. If using a shallow dish, place it in the freezer and stir every 30 minutes for about 2-3 hours until it reaches a creamy texture.
- Once the ice cream is ready, transfer it to an airtight container. If you prefer a firmer texture, place the container in the freezer for an additional 2-3 hours.
- When ready to serve, scoop out the vegan coconut chocolate chunk ice cream into bowls or cones. Enjoy your delicious, dairy-free treat!
Tips
- Always use full-fat coconut milk for the creamiest texture possible. The fat content is crucial for that smooth, rich consistency.
- If you don't have an ice cream maker, don't worry! The freezer method works wonderfully – just remember to stir every 30 minutes to prevent ice crystals.
- For extra richness, chill your coconut milk can in the refrigerator overnight before preparing. This helps separate the cream and makes blending easier.
- Use high-quality dark chocolate chunks for the best flavor. The darker the chocolate, the more intense the taste.
- For a more complex flavor, try adding a pinch of sea salt or a dash of cinnamon to your mixture.
- Store your ice cream in an airtight container with a piece of plastic wrap pressed directly onto the surface to prevent freezer burn.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 2g
Fat: 23g
Saturated Fat: 18g
Cholesterol: 0mg
