Coconut Almond Chocolate Crunch Ice Cream (Vegan)
 
Hands-on time
Cook time
Total time
 
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Yields: 3-4 servings
Ingredients
  • 2 14-oz cans full fat coconut milk
  • 1/2 cup coconut sugar
  • 3/4 cup vegan chocolate chips
  • 1 tsp coconut oil
  • 1 cup sliced almonds, lightly toasted
Instructions
  1. Bring coconut milk and coconut sugar to a boil in a small pot, stirring to dissolve sugar. Reduce heat and simmer for 2 minutes. Remove from heat and set aside to cool. Once cooled to room temperature, cover and refrigerate until chilled.
  2. Once coconut milk mixture is chilled, melt chocolate chips and coconut oil by microwaving in 30-second increments, stirring in between. Set aside to cool.
  3. Churn coconut milk mixture in your ice cream maker according to manufacturer's instructions. Once it looks about done but is still moving smoothly (which takes about 15-20 minutes in my Cuisinart ice cream maker), the chocolate should also be cooled a bit. It can be warmer than room temperature, but shouldn't be hot. It should be warm enough to pour evenly without being gloppy. Stream it into the ice cream as it churns. Turn off the ice cream maker and and break up the chocolate chunks a bit with a spoon or spatula. Mix in the almonds.
  4. Scoop into a container, cover, and freeze until hardened, about 2 hours.
  5. Serve and enjoy!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/07/coconut-almond-fudge-crunch-ice-cream-vegan/