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A bowl with a large scoop of vegan chocolate ice cream

Vegan Chocolate Ice Cream

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Ingredients
  

  • 2 13.5 oz cans full-fat coconut milk, chilled in refrigerator
  • 2/3 cup cocoa powder (unsweetened)
  • 2/3 cup granulated sugar (adjust to taste)
  • 1 teasoon vanilla extract
  • pinch of salt

Instructions
 

  • Pour the coconut milk into a bowl.
  • Add cocoa powder, granulated sugar, vanilla extract, and a pinch of salt to the coconut cream. Whisk or use a hand mixer to combine the ingredients until smooth and well incorporated.
  • If you have an ice cream maker, pour the mixture into the ice cream maker and churn according to the manufacturer's instructions.
    If you don't have an ice cream maker, pour the mixture into a freezer-safe container and place it in the freezer. Every 30 minutes, remove the container and vigorously stir the mixture with a fork to break up any ice crystals. Repeat this process for about 2-3 hours until the ice cream reaches the desired consistency.
  • Once the ice cream has reached the desired texture, transfer it to an airtight container and freeze for a few hours or until firm.
    When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly before scooping.