Maple Mocha Vegan Ice Cream
If you have about 6 hours and 10 minutes to spend in the kitchen, Maple Mocha Vegan Ice Cream might be an awesome dairy free recipe to try. For $1.6 per serving, you get a side dish that serves 6. One serving contains 403 calories, 7g of protein, and 8g of fat. Head to the store and pick up maple syrup, regular chex, salt, and a few other things to make it today. Plenty of people made this recipe, and 100 would say it hit the spot. It is brought to you by Go Dairy Free. Summer will be even more special with this recipe. With a spoonacular score of 94%, this dish is great. Similar recipes are Vegan Mochan Almond Fudge Melted Ice Cream Cake, Vegan Butter Maple Pecan Ice Cream, and Vegan Strawberry Dark Chocolate Chunk Ice Cream and Fave Five Friday – Summertime Vegan Ice Creams.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 360 minutes
Ingredients:
1/2 cup maple syrup
1 13.5-ounce can regular, full-fat canned coconut milk
Pinch salt
4 ounces chopped dairy-free dark chocolate or semi-sweet chocolate chips (I used Scharffen Berger 70% Dark Bars)
2 tablespoons strong coffee, or more if desired
1/2 teaspoon vanilla extract
Equipment:
sauce pan
whisk
bowl
ice cream machine
Cooking instruction summary:
Place the coconut milk, maple syrup, and coffee in a small saucepan, and heat while stirring until hot, but not quite boiling.Remove it from the heat, stir in the vanilla and salt.Place the chocolate in a bowl, and pour on enough of the hot coconut milk mixture to just cover the chocolate. Allow the chocolate to sit for a couple of minutes, then whisk virorously, until the chocolate is melted and smooth.Add the chocolate to the rest of the coconut milk mixture and stir until well-combined.Chill in the refrigerator for 2 to 3 hours, or overnight.Churn in your pre-chilled ice cream maker, according to the manufacturer’s directions.Pack the ice cream into a chilled dish with tight fitting lid and place it in the freezer to firm up.
Step by step:
1. Place the coconut milk, maple syrup, and coffee in a small saucepan, and heat while stirring until hot, but not quite boiling.
2. Remove it from the heat, stir in the vanilla and salt.
3. Place the chocolate in a bowl, and pour on enough of the hot coconut milk mixture to just cover the chocolate. Allow the chocolate to sit for a couple of minutes, then whisk virorously, until the chocolate is melted and smooth.
4. Add the chocolate to the rest of the coconut milk mixture and stir until well-combined.Chill in the refrigerator for 2 to 3 hours, or overnight.Churn in your pre-chilled ice cream maker, according to the manufacturer’s directions.Pack the ice cream into a chilled dish with tight fitting lid and place it in the freezer to firm up.
Nutrition Information:
covered percent of daily need
