Vegan Chocolate Ice Cream

Name: Vegan Chocolate Ice Cream
Prep time: 5 min
Total time: 5 min
Yield: 8
Cuisine: American
Ingredients: 1 ½ cups dairy free chocolate chips; ½ cups cooked chickpeas; 1 ½ cups lite coconut milk; ½ cup raw cashews; 2 tablespoons tomato paste; ½ teaspoon vanilla extract; 1/4 teaspoon sea salt

5 mins prepServes 8

No one can resist rich chocolate desserts, and this creamy vegan chocolate ice cream always has a place in my freezer. All I need is chocolate chips, chickpeas, coconut milk, and just 5 minutes of prep. Every scoop is smooth, chocolatey, and packed with wholesome ingredients that make dessert a little more nourishing.

8 servings

What you need

1 ½ cup dairy free chocolate chips

½ cup chick peas, , drained and rinsed

1 ½ cup lite coconut milk, , about 1 can

½ cup raw cashews, (see note)

2 tbsp tomato paste

½ tsp vanilla extract

¼ tsp fine sea salt, , plus an extra pinch

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Instructions


0 Place all ingredients into a blender and blend until smooth.
For ice cream maker version:
3 Add the liquid into an ice cream maker and churn until frozen.
For freezer version:
6 Put into a freezer safe container and put in the freezer.
7 Every 30-40 minutes, use a spoon to mix the contents around. You are sort of mimicking what an ice cream maker does.
8 After about 2-3 hours, you will have hard ice cream but soft enough to serve! Your freezer temp may vary so it may take longer. Keep going until frozen.

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Vegan Chocolate Ice Cream

What you need

Instructions

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