Author Notes
A no-churn, decadently creamy vegan ice cream made with coconut cream, but without the coconut taste. A chocoholic's dream! —Leili and Wei
Ingredients
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14 ounces
can full-fat coconut milk, unsweetened
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1/4 cup
agave
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1/4 cup
granulated sugar
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1/3 cup
cocoa powder
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1 teaspoon
espresso powder
-
1 tablespoon
coffee liqueur
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1 teaspoon
vanilla extract
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1 pinch
salt
Directions
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Without shaking it, let the can of coconut milk sit in the fridge overnight so the cream separates from the coconut water and rises to the top.
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Scoop out just the coconut cream, leaving the water behind, and add to a blender or food processor. Add all the remaining ingredients and blend until just combined - do not over-mix.
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Transfer mixture to an airtight container and freeze for 8 hours (or overnight) until set.
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Let the ice cream sit at room temperature for 5 minutes to soften before serving. Use a wet scoop to serve.
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