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.

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Planut Goods Australia

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