Blend coconut milk, almond milk, sugar, cocoa, and xanthan gum in a blender until well combined. Refrigerate for 2 hours.
2 Once the ice cream mixture has chilled, transfer it to an ice cream maker and prepare according to the manufacturer's instructions.
3 If you want to add nuts, chocolate chips, and marshmallows, do so in the last few minutes of churning, while the ice cream is still soft enough to incorporate them.
Note: If you don't have an ice cream maker, transfer the mixture to a medium-sized bowl with a lid and place it in the freezer. Remove the ice cream and whisk it vigorously for 1 to 2 minutes every hour for 6 hours.
Cover the ice cream with plastic wrap, ensuring it is pressed firmly onto the top of the ice cream, then seal it with a lid.
Store in the freezer for 4 to 6 hours before serving. Keep frozen.
Servings 9
Serving Size 2/3 cup
- Amount Per Serving
- % Daily Value *
- Total Fat 10.3g16%
- Saturated Fat 8.6g43%
- Sodium 24mg1%
- Potassium 210mg6%
- Total Carbohydrate 18.4g7%
- Dietary Fiber 2g8%
- Sugars 13.5g
- Protein 2.3g5%
- Vitamin A 32 IU
- Calcium 98 mg
- Iron 1.5 mg
- Vitamin E 0.8 mg
- Vitamin K 1 mcg
- Vitamin B6 0.05 mg
- Folate 8 mcg
- Magnesium 38 mg
- Zinc 0.5 mg
- Selenium 2 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
vegan chocolate ice cream recipe.
