This simple and delicious chocolate paleo and vegan ice cream is made in a food processor without added ingredients. It’s a perfect alternative to traditional ice cream.
Recommended Equipment
- Loaf pan or ice cream container (kept in the freezer for at least 2 hours)
- Food processor (parts kept in the freezer for at least 2 hours)
- Saran Wrap
Ingredients Needed
- 2 cans full fat coconut milk, chilled
- 1/2 cup cacao
- 1 tsp vanilla extract
- 6-8 Tbsp maple syrup, chilled
- 1 Tbsp tapioca flour
- 2 Tbsp runny peanut butter
- 1/2 tsp cardamom (optional)
- optional: dark chocolate shavings
Directions:
Step 1. Before you begin, ensure your coconut milk is refrigerated for at least 6 hours.
Step 2. Add all ingredients aside from 1 Tbsp peanut butter to a food processor or blender and puree until fully incorporated. Place the mixture in the freezer for 30 minutes to chill. (You can use a bowl or container of your choice to chill it or directly in a food processor or blender bowl.)
Step 3. Transfer the mixture to an ice cream container or loaf pan and drizzle with the remaining peanut butter. If you’re not using an ice cream container, cover the mixture tightly with plastic wrap ensuring that no air is trapped. Cover that tightly with foil and place it in the freezer for at least 6 hours.
Step 4. Let the ice cream sit at room temperature until it reaches your desired consistency.
