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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
Servings: 3.5 cups
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • Blender

Method
 

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