Vegan Chocolate Ice Cream
- 2 x 400g tins full fat coconut cream
- 1/2 cup of date or coconut sugar
- 100g vegan dark chocolate, broken into pieces
- 4 tbs oat base
- ¼ tsp salt
- To serve: fresh berries, cacao nibs
Place coconut cream, (date/coconut) sugar and dark chocolate in a saucepan and stir over low heat until sugar has dissolved and chocolate has melted.
Pour into a blender. Add the Planut Milk Oat Base and sale. It's very hot so allow to cool briefly before pouring mixture into the blender.
Blend on high for 1 minute.
Pour into a 1 litre capacity container, seal with a lid or cling wrap and place in the freezer. After 2 hours give the mixture a stir and leave to freeze overnight.
Delicious served with fresh berries and cacao nibs.Back to Recipes