Vegan No-Churn Triple Chocolate Ice Cream
Ingredients
- 2 13.5 oz cans coconut cream
- 1/2 cup cacao powder
- 1/4 cup maple syrup
- 1/2 tsp salt
Preparation
Freeze the coconut cream in ice cube trays overnight.
Blend the coconut cream cubes with cacao powder, maple syrup, and salt in a high speed blender until smooth. Add a little nondairy milk if needed to blend.
Freeze for 30 minutes until scoopable. It will be creamiest the day you make it, but will keep a few days in the freezer; remove 5-10 minutes to soften before eating.
