If you’re like me and have a very limited space in the kitchen then this No churn vegan chocolate caramel ice cream is definitely for you.
Don’t get me wrong I would totally buy myself an ice cream maker if I could however my mum would literally kill me. (If you hadn’t already known I love my gadgets!)A chocolate vegan ice cream that is as delicious and creamy as the real thing 😛 Click To Tweet
But, fear not. Let not your lack of gadget space stand in the way of enjoying this deliciously creamy chocolate ice cream with minimal ingredients required.
On top of that it’s also vegan, so for all you plant-based eaters, this one is for you…
I first discovered this method of making ice creams whilst watching Nigella Lawson’s Nigellissima cooking series on BBC. So here goes my own unique vegan twist on the no churn ice cream.
Also if you feel the recipe can be improved in any way, I’d love to hear your thoughts.
P.s – You may be tempted to keep opening your freezer and checking to see if it’s ready every 15 minutes like me. Be patient. It’s with the wait.
- If you do not have any almond milk I would recommend using either hazelnut, coconut or a flavored chocolate soya milk.
- If you have a sweet tooth then I would recommend adding stevia and/or vanilla extract
- For an extra nutritional hit, add in some frozen berries when serving.
This 4 ingredient No churn vegan chocolate caramel ice cream is a must have for all plant lovers who are seeking the creaminess, flavor and richness of the real thing! Naturally sweet, vegan, and gluten free.
Nom nom nom.
- 1 can (400ml) coconut cream or full fat coconut milk
- 1/2 cup cacao powder
- 225 grams medjool dates
- 150 ml almond milk
- 1 ounce espresso (chilled)
- 1/2 tsp cinnamon
- grated ginger
- 1 scoop vanilla vegan protein powder
Add the medjool dates to a food processor and blend till small bits remain. Then add a little bit of hot water at a time until the dates form a think paste.
Using a mixer, whip the coconut cream, cocoa powder, almond milk & the date paste until the mixture is creamy and smooth.
Tip the mixture into a freezer-safe container and cover loosely.
Transfer to the freezer and freeze for a couple of hours for a chilled mousse-like ice cream. Freeze from anywhere from 6 hours to overnight for a more firmer ice cream.