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Smooth, silky, sweet, chocolatey, decadent – that’s what you get with this amazing vegan chocolate coconut ice cream, and more!
I can’t believe I ever thought dairy-free ice cream was hard to make.
Or that it couldn’t taste as good (or even better) than the original stuff.
But this recipe has made me into a believer.
I know I said that I love, love, LOVE my decadent vegan coconut vanilla ice cream, but the addition of chocolate to it makes it utterly irresistible and incredibly satisfying at some very deep, primal level.
Seriously.
Rich, flavoursome, creamy scoops of chocolate goodness.
Oh yeah. This stuff gets my salivary glands flowing, and the superlatives.
And it goes so well with so many things. In my case, it’s usually more chocolate.
Like raw almond pulp chocolate fudge brownies.
Or raw chocolate bark, with buckwheat and sprouted quinoa for added goodness.
Or raw chocolate sauce with fresh blueberries and caramelised pecans. O.M.G.
Fresh blueberries. Yummo! My mostest favouritest berry ever.
Especially the plump, happy, organic ones that come from Moondarra Blueberries in Gippsland. You can taste the love.
Or you can go a little insane, like I did, and chuck it all in together to create what I call “sextuple chocolate insanity”.
Six different ways with raw chocolate in one dish:
- Vegan coconut chocolate ice cream
- Raw almond pulp fudge brownie
- Raw chocolate bark with buckwheat and quinoa
- Raw chocolate sauce
- Grated raw chocolate from Pana Chocolate
- Raw cacao nibs
And watch your head explode! (In a good way, of course.)
I do seem to like making recipes with chocolate, don’t I?
What can I say? I like chocolate.
So without further ado, here’s the recipe for my super-duper, mind-blowing vegan coconut chocolate ice cream.
Go make it already.
P.S. Did I mention that it’s also nut-free and kid-friendly? Bonus.
