Chocolate Dairy Free Ice Cream

Chocolate Dairy Free Ice Cream might be just the dessert you are searching for. One serving contains 566 calories, 11g of protein, and 20g of fat. This recipe serves 2 and costs $1.77 per serving. Several people made this recipe, and 219 would say it hit the spot. It is brought to you by Beantown Baker. From preparation to the plate, this recipe takes roughly 45 minutes. It will be a hit at your Summer event. If you have sugar, unsweetened cocoa powder, oreos, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 54%, this dish is solid. If you like this recipe, take a look at these similar recipes: Dairy Free Chocolate Ice-cream, Dairy Free Chocolate Ice Cream, and Dairy Free Chocolate Ice Cream Torte.

Servings: 2

 

Ingredients:

3 egg yolks

28 fl ounces (2 cans or 800 ml) full-fat coconut milk

6-8 Oreos, cut into large chunks

1/4 tsp salt

1/2 cup (110 grams) sugar

1/2 cup (45 grams) unsweetened cocoa powder

1 Tbsp vanilla

Equipment:

sauce pan

whisk

bowl

ice cream machine

Cooking instruction summary:

In a large saucepan, warm coconut milk over medium heat. Do not allow to boil.Meanwhile, in a medium bowl, whisk together the sugar, cocoa powder, and salt. Add about 1 cup warmed coconut milk and whisk until the mixture forms a thick, smooth paste. Whisk in the egg yolks one at time, mixing well between additions. Slowly add cocoa mixture to the warmed coconut milk, whisking quickly to incorporate.Simmer over medium heat until coconut milk base thickens enough to thickly coat the back of a spoon, about 8 to 10 minutes. Stir in vanilla and transfer to a heat-proof container and refrigerate until cold.Freeze mixture in ice cream maker, following the manufacturer's instructions. Transfer ice cream to a plastic airtight container and freeze for 2-3 hours before serving.

 

Step by step:


1. In a large saucepan, warm coconut milk over medium heat. Do not allow to boil.Meanwhile, in a medium bowl, whisk together the sugar, cocoa powder, and salt.

2. Add about 1 cup warmed coconut milk and whisk until the mixture forms a thick, smooth paste.

3. Whisk in the egg yolks one at time, mixing well between additions. Slowly add cocoa mixture to the warmed coconut milk, whisking quickly to incorporate.Simmer over medium heat until coconut milk base thickens enough to thickly coat the back of a spoon, about 8 to 10 minutes. Stir in vanilla and transfer to a heat-proof container and refrigerate until cold.Freeze mixture in ice cream maker, following the manufacturer's instructions.

4. Transfer ice cream to a plastic airtight container and freeze for 2-3 hours before serving.


Nutrition Information:

Quickview
566k Calories
11g Protein
20g Total Fat
95g Carbs
6% Health Score
Limit These
Calories
566k
28%

Fat
20g
31%

  Saturated Fat
9g
58%

Carbohydrates
95g
32%

  Sugar
71g
79%

Cholesterol
292mg
98%

Sodium
476mg
21%

Alcohol
2g
12%

Caffeine
56mg
19%

Get Enough Of These
Protein
11g
22%

Manganese
1mg
62%

Copper
1mg
52%

Iron
7mg
42%

Magnesium
138mg
35%

Fiber
8g
34%

Phosphorus
320mg
32%

Selenium
19µg
28%

Folate
73µg
18%

Zinc
2mg
17%

Vitamin B2
0.26mg
15%

Potassium
491mg
14%

Vitamin E
1mg
11%

Vitamin B5
1mg
10%

Vitamin D
1µg
10%

Vitamin B12
0.53µg
9%

Vitamin K
8µg
9%

Vitamin B1
0.12mg
8%

Vitamin A
390IU
8%

Calcium
75mg
8%

Vitamin B3
1mg
7%

Vitamin B6
0.13mg
6%

covered percent of daily need
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Related Videos:

VEGAN Chocolate Ice Cream {DAIRY FREE} 2 Ingredients ONLY | Simply Bakings

 

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