Vegan Chocolate Ice Cream
A healthy creamy ice cream with chocolate chips mixed in
Servings 6
Calories 394kcal
Ingredients
- 1 cup creamy cashew butter or almond butter or read notes
- 2 cups unsweetened vanilla almond or cashew milk
- 1 cup mooala creamer or any creamer you have on hand
- 1/2 cup lakanto golden monk fruit sweetener or coconut sugar
- 1 pkg sugar free chocolate pudding mix
- 2 tbsp dark cocoa powder
- 1/2 cup dairy free chocolate chips or white chocolate chips
Instructions
- Combine everything in a food processor except for white chocolate or chocolate and mix until smooth.
- If you have an ice cream maker mix in the white chocolate after you pour the mixture into the ice cream maker and use according to instructions. Or you can pour in a loaf tin, stir in white chocolate chips, cover with plastic wrap, and place in the freezer. (Recommended to stir every 30-45 minutes until frozen)
- Once frozen after 3-4 hours or until desired consistency take out of the freezer and let soften until soft enough to scoop. If you want a super creamy texture put in the blender and blend till smooth (especailly if you used chickpeas)
- Place leftovers in the freezer in an air tight container with plastic wrap on the top.
Notes
optional: Instead of a full cup of cashew/almond butter with pureed chickpeas for lower fat. You can not taste them, but if using this method a ice cream maker is best. If using the freezer then recommended to freeze on a larger roasting pan lined with parchment paper and once frozen you can break in chunks, and blend with a little extra milk till creamy.
Nutritional facts calculated using all cashew butter, monk fruit sweetener, and mooala creamer
Nutrition
Serving: 1g | Calories: 394kcal | Carbohydrates: 30g | Protein: 8g | Fat: 30g | Fiber: 10g | Sugar: 1g