Vegan Chocoholic Ice Cream Recipe’s

Posted on: Aug 9, 2017

All vegan ice cream lovers, listen up, we have a few chocolatey tricks up our sleeve that are gonna blow you away! Why settle for plain when you can throw a few things into the mix which will keep your cravings at bay. With the vegan and free from market rapidly growing in the past few years, it’s simple to find a yummy vegan ice cream, however if you want to label yourself head chef then we suggest you follow this recipe for the most rewarding ice cream you will have ever tasted!

Vegan coconut ice cream:

INGREDIENTS:

Two 15-ounce cans full-fat coconut milk, divided
3/4 cup sugar
pinch salt
2-1/2 Tablespoons corn-starch
dried, unsweetened shredded coconut, toasted (optional)

DIRECTIONS:

Combine all but 1/4 cup of the coconut milk, sugar and salt in a heavy-bottomed saucepan. Bring to a simmer over medium heat. In a small bowl, whisk together the corn-starch and the remaining 1/4 cup of coconut milk until smooth. Add to the saucepan and cook, stirring constantly, until the mixture thickens and can coat the back of a wooden spoon.

Remove from heat and let cool to room temperature. Cover and chill at least 3-4 hours, or up to 24 hours.

Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. Serve with a sprinkle of toasted coconut, if desired.

Now for the exciting part, Creative Nature presents their very own… Hot Ice Cream Brownie. Follow our vegan recipe on the back of our Chia & Cacao Brownie Mix pack, feel free to add any flavourings that keep your heart warm and taste buds satisfied.

If you aren’t a massive fan of coconut, no fear, you can tone it down a notch by making a chocolate version, adding Creative Nature’s very own Cacao Powder and Cacao Nibs as a chocolate chip alternative crunch.

Ingredients:

400g Brownie Mix

5tbsp Chia Seeds + 15tbsp water

200g dairy free spread

5ml vanilla essence

How to make:

In a food processor or pestle & mortar, grind the Chia Seeds until fine. Mix in a bowl with the water and leave to sit for 5 mins, or until gloopy.

Preheat oven to 150 c/300 f/ Gas Mark 2

Add all of the ingredients to a mixing bowl and beat together until smooth (start of slowly so the flour doesn’t go everywhere!).

Line a brownie/baking tin with grease-proof paper and carefully spoon the mix into it.

Bake between 20-25 mins then remover and put in the fridge to enjoy later.

 

Once your brownies are fresh out of the oven, cut yourself a generous serving and scoop some of the delicious ice cream on top and voila, desert is served.

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