Vegan chocolate ice cream
It's summer, whoop whoop! And what can't be missing on a warm summer's day? That's right - a large portion of ice cream. In the garden, by the pool, on the balcony or on the couch, a homemade portion of ice cream is the best way to relax and reflect on the day. I often use a portion of ice cream as a small lunchtime snack!
Preparation time 5 minutes
Cooking time at least 45 minutes
Ingredients
Ingredients for 12 portions
- 600 ml soy whipped cream
- 50 g cocoa powder (alternatively vegan chocolate chips)
- 1 teaspoon vanilla sugar
- 60 g sugar
Introduction
Starting this year, I’ll be trying out all kinds of ice cream flavors with my new ice cream maker and writing down my favorite recipes for you. And I was allowed to start with a vegan chocolate ice cream variant and I can tell you that it was a dream! Creamy, chocolaty and a temptation, all in one. And unfortunately it’s already empty again – so it’s time for seconds!
Preparation
- Whip the whipped cream with a hand mixer.
- Fold the cocoa powder (or chocolate chips), vanilla sugar and sugar into the mixture.
- Pour the mixture into the ice cream maker and set a suitable program depending on the appliance – we recommend a freezing/running time of 30 minutes.
- Tip: It is best to use an appliance with an included compressor so that you don’t have to put the ice cream container in the freezer beforehand. This saves you having to do this beforehand and you can make ice cream on the spur of the moment.
If you don’t have an ice cream maker, you can of course pour the recipe into a container and put it in the freezer. However, the ice cream will not be as creamy as from an ice cream maker.
And one more thing: if you don’t want to finish the portion straight away, you can easily freeze the leftovers and eat them over the next few days. But now get to work and enjoy!
