The creamiest vegan chocolate ice cream that doesn't require an ice cream machine! This no-churn recipe uses coconut to give an incredible consistency, just as good (if not better) than any store-bought ice cream.
Add the coconut whipping cream to a large mixing bowl and whisk until light and fluffy for a couple of minutes (with an electric whisk if possible). Add the sweetened condensed coconut milk, vanilla extract, and salt and whisk again to combine.
Next add the cacao powder in one tablespoon increments, whisking for about 10 seconds before adding each tablespoon to incorporate it into the mixture. Lastly, add the olive oil and whisk once more to combine.
Transfer the ice cream mixture to the loaf pan and cover the tin with more parchment paper so that the ice cream isn’t exposed to the air. Freeze for a minimum of 4 hours until completely set.
Serving and Storage
Allow the ice cream to thaw at room temperature for about 15 minutes before serving. This will ensure a creamy, scoopable consistency. Heat your ice cream scoop before using it to create perfect scoops every time. Simply rest the scoop in a jug of hot water for a couple of minutes before serving.
Add chopped roasted hazelnuts or almonds or chocolate chunks for extra crunch. Swirl in some homemade caramel or serve with fresh strawberries, raspberries, or dark cherries.
It will keep for a couple of months in an airtight container in the freezer.
Notes
Chilled coconut milk: Refrigerate the tins of coconut milk overnight, then only use the thick cream from the top of the can. This recipe will call for around 2 x 400ml cans using just the cream, depending on which brand you use.