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Perfect Chocolate Ice Cream

What you need: 

1 (15 ounce) can coconut milk
1/2 cup raw sugar
1/2 cup plain vegan creamer (I used Silk)
1/4 cup chocolate syrup
1 tablespoon cocoa powder
1 teaspoon vanilla extract
1 banana

What you do: 

1. Throw all of ingredients in a blender and blend until smooth.
2. Add mixture to ice cream maker and follow ice cream maker's instructions. My ice cream was ready in about 30 minutes.
3. When my ice cream was finished I put it into a tupperware and let it sit in the freezer for about 15 minutes, then scooped it out. The texture was amazing this way, absolute perfection.
I also posted this recipe on my blog: www.veganluvies.blogspot.com
Enjoy!
Source of recipe: I've finally got it! The perfect recipe for some amazing, vegan, chocolate ice cream without the lingering coconut taste. I have been messing around with making chocolate ice cream for awhile now. This is it!

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

When you say chocolate syrup, do you mean the kind you make chocolate milk with, like Hersheys?

Yes, like Hershey's though I don't know if that brand is vegan. The brand I used is Ah!Laska Organic Chocolate Syrup. Here is the company's website: http://www.ahlaska.com/ I found it at a health food store.

Hershey's is vegan

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In regards to doing this without an ice cream maker, there are two things you could do.  One, get a cheap, used one from a thrift store (I used to have a manual one before I moved).  Or, two, the old-fashioned campers trick.  One small metal coffee can inside a large metal coffee can; add ice and rock salt in the outer can and the mixture in the smaller can.  Roll, roll, roll your cans swiftly down the stream.  Merrily, merrily, merrily...  Sorry.

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The texture of this is awesome.  It is the smoothest and creamiest nondairy ice cream I've ever eaten.  The banana and coconut taste is stronger than that of the chocolate though.  Maybe I'll try it without the banana some time.  This is too rich for me to make often.  My daughter loves it and really enjoyed making it. 

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I've seen online that people put the mix in ziplock bags and freeze them.  You just have to squish the contents around every so often.  In a tupperware, I think you'd just end up with a block of ice.  Maybe put most of it in ice cube trays, and then throw it in the Vitamx with a the small portion you don't freeze.  I got my ice cream make for $20. 

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I wonder if I can do this without an icecream maker...just put it in the tupperware and freeze?

Sorry L2A, I have no idea if this works, ice cream makers are about $50 and a really good investment, you could try it though as it sounds possible.

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I wonder if I can do this without an icecream maker...just put it in the tupperware and freeze?

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When you say chocolate syrup, do you mean the kind you make chocolate milk with, like Hersheys?

Yes, like Hershey's though I don't know if that brand is vegan. The brand I used is Ah!Laska Organic Chocolate Syrup. Here is the company's website: http://www.ahlaska.com/ I found it at a health food store.

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When you say chocolate syrup, do you mean the kind you make chocolate milk with, like Hersheys?

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I forgot to add: Use the fattiest coconut milk you can find. The can I used had 14 grams of fat per serving, it makes the ice cream creamier and less icy.

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