
Vegan Choc Ice Cream 6 Prep: 5 minutes Cook: Minimum 4 hours freezing time Dairy Free Vegan With only a few ingredients, these vegan chocolate ice-creams are so simple to make and deliciously creamy. The perfect alternative to store bought ice-cream. Made with Organic Rice Syrup Brown Rice Ingredients 400 ml organic coconut cream 200 g Pureharvest Organic Rice Syrup 1/4 cup cacao powder 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

Dairy Free
Vegan

With only a few ingredients, these vegan chocolate ice-creams are so simple to make and deliciously creamy. The perfect alternative to store bought ice-cream.

Made with: Organic Rice Syrup

Brown Rice

Ingredients

400 ml organic coconut cream
200 g Pureharvest Organic Rice Syrup
1/4 cup cacao powder

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