
Vegan Choc Ice Cream 6 Prep: 5 minutes Cook: Minimum 4 hours freezing time With only two ingredients, these vegan chocolate ice-creams are so simple to make and deliciously creamy. With no refined sweeteners or dairy, they are made with the goodness of organic coconut cream and Coco². The perfect alternative to store bought ice-cream. Ingredients 400 ml organic coconut cream 200 g Pureharvest Coco² Instructions Chill the coconut cream in the freezer for about 15 minutes. Without mixing the contents of the can, scoop out the cream part on top and place in a medium sized bowl. Leave the clear liquid for another use. Add the 200g Coco² to the coconut cream and whisk until well combine, light and fluffy. Using a small spoon fill each paddle pop mould with the mixture. Gently tap on the counter to make sure there are no air pockets. Place in the freezer for at least 4 hours, preferably overnight. Optional: coat with chopped roasted almonds or coconut. Enjoy! Share this recipe Print recipe

Vegan Choc Ice Cream

6
Prep: 5 minutes
Cook: Minimum 4 hours freezing time

With only two ingredients, these vegan chocolate ice-creams are so simple to make and deliciously creamy. With no refined sweeteners or dairy, they are made with the goodness of organic coconut cream and Coco². The perfect alternative to store bought ice-cream.

Ingredients

400 ml organic coconut cream
200 g Pureharvest Coco²

Instructions

Chill the coconut cream in the freezer for about 15 minutes.
Without mixing the contents of the can, scoop out the cream part on top and place in a medium sized bowl. Leave the clear liquid for another use.
Add the 200g Coco² to the coconut cream and whisk until well combine, light and fluffy.
Using a small spoon fill each paddle pop mould with the mixture. Gently tap on the counter to make sure there are no air pockets.
Place in the freezer for at least 4 hours, preferably overnight.
Optional: coat with chopped roasted almonds or coconut.
Enjoy!

Share this recipe