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4 Ingredient Vegan Chocolate Ice Cream
Ingredients
  • ¾ cup (170g) cooked mashed and packed orange sweet potato (180 g, make sure you do not use more than this, there is a reason this much is used so it's not detected)
  • 2 cups room temp lite canned coconut milk (474 mL, shake the cans well prior to measuring)
  • 1 ½ cups (283 g) mini dairy-free semi-sweet Enjoy Life chocolate chips (or use 1 whole 10 oz bag, there is no substitution, the chocolate chips have fat in them that makes the ice cream creamy)
  • ½ tablespoon vanilla extract
  • ¼ teaspoon fine sea salt
  • note: NOTE: I have only tested this ice cream using the Enjoy Life mini chocolate chips so if you use another brand or different chocolate, it may alter the taste/texture. Make sure you are using a semi-sweet chip that contains cocoa butter. you use the correct weight (grams) amount to ensure accurate results. The lite coconut milk is key to this ice cream as it has the right amount of fat and creaminess for excellent texture, as well as NOT leaving any coconut taste, since it is the light. Do not use full-fat, as that will make it too creamy since the chocolate chips contain so much cocoa butter.
  • note: NOTE: regarding the glass ice cream cones: I've had many people ask about the ice cream cones I used in the photos. I purchased them at the store Anthropologie when I created this recipe, which they no longer sell them. I found some similar ones on Amazon though HERE ! The white ones from the video I purchased at Target.
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