Dessert Quick Recipe

Coconut Coco Ice ‘Cream’

January 12, 2016
vegan ice cream

I love vegan ice-cream! This one has a touch of sugar in but I’m going to work on a version without refined sugar – this is mostly because I want to eat it for breakfast guilt free. Sugar is the only element I wouldn’t normally have in the morning so I’ll keep you guys updated on all ‘ice-cream for breakfast’ related endeavours!

vegan chocolate ice cream


Vegan Chocolate Ice Cream

(Makes 1 Litre, if you have an ice-cream maker remember to freeze your bowl at least 12 hours before you plan on churning, overnight is great)

  • 2 x 400ml Cans of Coconut Milk (don’t use a light version)
  • 1/2 a Cup of Golden Caster Sugar
  • 3/4 of a Cup of a Good Cocoa (or Cacao)
  • 1/2 Teaspoon of Vanilla Essence or Paste
  1. Pop all your ingredients into a blender and blend until smooth, chill the mixture, covered, for at least a few hours (overnight is fine).
  2. The mixture should be kind of like a mousse at this point, try not to eat it all right now, even though that might seem difficult.
  3. Churn the mixture until it resembles soft serve, try not to eat it here either, and then freeze, covered, in a loaf pan or freezer safe container.

Topping Ideas

  • Toasted coconut chips and blueberries (pictured).
  • Freeze dried fruit – raspberry and plum work nicely.
  • Grated dark chocolate and banana.
  • Orange syrup and toasted cashews.

vegan ice creamvegan chocolate

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2 Comments

  • Reply Victoria Stokes January 28, 2016 at 8:52 pm

    if you use pre-frozen banana and cool the can of coconut milk first no sugar is required. Also adding frozen berries makes it sweet as well

  • Reply Victoria Stokes January 28, 2016 at 8:53 pm

    forgot to say it can then be eaten straight away

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