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Plant Based No Churn Chocolate Ice Cream

An easy no churn ice cream recipe. Plant based and vegan.
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Prep Time 15 minutes
Freezing time 8 hours
Total Time 8 hours 15 minutes
Course Dessert
Cuisine American
Servings 3.5 cups

Equipment

  • Blender

Ingredients
  

  • 2 cups Almond Cream see recipe above
  • 1 cup water
  • 2/3 cup sugar
  • 2/3 cup dark chocolate chips
  • 3/4 cup cocoa powder
  • 1 pinch sea salt

Instructions
 

  • Add all ingredients to a medium saucepan and heat gently.
  • Bring the mixture to a low boil and simmer for approximately 1-2 minutes until chocolate has melted.
  • Allow mixture to cool slightly and transfer to a blender. Blend until smooth.
  • Add in any additional flavors and blend again.
  • Transfer mixture to the freezer for at least 8 hours or overnight.

Additional Add In Ideas

  • Espresso beans, fresh mint, roasted beet, fruit, pretzels, crushed cookies, or marshmallows.

Notes

 The inspiration for this recipe comes from David Lebovitz's Chocolate Sorbet.
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