Coconut-based Dark Chocolate Ice cream

By Leili and Wei
June 23, 2015
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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

Serves: 6

  • 14 ounces can full-fat coconut milk, unsweetened
  • 1/4 cup agave
  • 1/4 cup granulated sugar
  • 1/3 cup cocoa powder
  • 1 teaspoon espresso powder
  • 1 tablespoon coffee liqueur
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  1. 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.
  2. 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.
  3. Transfer mixture to an airtight container and freeze for 8 hours (or overnight) until set.
  4. 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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