Homemade Vegan Ice Cream: With or Without an Ice Cream Maker
Dark, creamy, with a light salty finish, that's my favorite ice cream right now. The base is coconut milk, the cocoa gives it depth, the chocolate chunks add crunch, and maple syrup sweetens gently with a hint of caramel.
Recommended Equipment
Eismaschine* optional
Ingredients
- 250 ml coconut milk
- 1 banana
- 2 tablespoons cacao powder
- 2 tablespoons maple syrup
- 1 tablespoon peanut butter
- 1 pinch of salt
- 25 g dark chocolate chopped
- 1/4 teaspoon flaky salt
Instructions
Without Ice Cream Maker
- Add all ingredients except the chopped chocolate and flaky salt to the blender, blend, then pour into an airtight container with a lid. Add half of the chopped chocolate and place in the freezer for at least 3 hours. I recommend stirring the mixture every hour.
- Now spoon the ice cream into two small bowls, sprinkle with the rest of the chocolate and flaky salt, and serve immediately. You can also leave the ice cream in the freezer for more than 3 hours, but then you want to take it out about 15 minutes before serving
With an Ice Cream Maker
- Add all ingredients to the blender and blend. Turn on the ice cream maker and slowly pour in the mixture. Let it run for 15–20 minutes, depending on how firm you like your ice cream. When it's almost done, add half of the chopped chocolate into the machine.
- Now either spoon the ice cream into two small bowls, sprinkle with the rest of the chocolate and flaky salt, and serve immediately. Or transfer to a 300 ml container and store in the freezer and take it out about 15 minutes before serving.
Nutrition
Calories: 476kcalCarbohydrates: 41gProtein: 7gFat: 36gFiber: 5gSugar: 23g
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