Vegan Chocolate Ice Cream {dairy-free}

Looking for a dairy-free ice cream that doesn’t taste like coconut? But is also rich and creamy? Oh boy, you’ve got to try this recipe from The Vegan 8!

According to Brandi, the lite coconut milk gives it some fat to make it creamy without imparting too much coconut flavor. The remaining fat needed

comes from the Enjoy Life chocolate chips, which has a high ratio of cocoa butter. Now, I have to say that I did try to tweak her ingredients a bit in order

to incorporate my favorite chocolate chips by Equal Exchange, but it didn’t work. So stick to her tried and true ways.

RECIPE (by The Vegan 8):

3/4 cup baked sweet potato, mashed

2 cups lite coconut milk, room temperature

1.5 cups semi-sweet Enjoy Life mini chocolate chips, melted

1/4 tbsp vanilla extract

1/4 tsp fine salt

METHOD:

I melt my chocolate chips by using the microwave in 30-second increments. Just microwave, stir, microwave, stir, microwave, stir until melted.

Add all of the ingredients to a blender with the melted chocolate going in last.

Blend until smooth.

Pour the mixture into an ice cream maker and churn for 20-30 minutes. Freeze in a container.

If you don’t have an ice cream maker, pour the mixture into a container and freeze. Every 30 minutes, stir the mixture. After about 2 hours, the

consistency should be just about right.