Vegan Chocolate Cream

As promised, I wanted to share the chocolate ice cream recipe with you. It’s SO good!

Chocolate Ice Cream

recipe courtesy of “lick it!” by Cathe Olson

1 1/4 cups soymilk or other nondairy milk

1/3 cup granulated sugar

2 T unsweetened cocoa powder

3 ounces dark chocolate

3 ounces semisweet chocolate

1 (14-ounce) can full-fat coconut milk

2 tsp vanilla extract

Combine the milk, sugar, and cocoa powder in a medium saucepan and whisk until smooth. Warm on medium heat until the milk begins to simmer. Remove from the heat. Put the dark and semisweet chocolate in a heatproof bowl. Pour the hot milk over the chocolate and stir until smooth. Whisk in the coconut milk and vanilla extract. Cover and chill in the refrigerator for at least 3 hours. Then freeze in an ice-cream maker according to the manufacturer’s directions.

Note: We used almond milk and evaporated cane juice in place of granulated sugar.

You will NOT be sad that you made this. It’s awesome, if I do say so myself. 🙂 Enjoy!