Vegan Chocolate Ice Cream (just 2 ingredients!)
This recipe for vegan chocolate ice cream (Rainbow Nourishments) is so simple to make. You don’t need an ice cream maker, and it only takes 10 minutes to make, before freezing. And it’s just two ingredients (more on that below).
Keep chocolate away from animal friends. Read more on food safety for people and pets.
For tinned ingredients, remove/pop lids inside, or pop ring-pulls back over holes (pinch top closed) before recycling, to avoid wildlife getting trapped.
Thick dairy-free cream or coconut cream is needed for this recipe. The Coconut Collab is your best bet (and it doesn’t even taste of coconuts, so don’t worry if you’re not a taste fan). Or try Nature’s Charm coconut whipping cream
The other ingredient is a bit more tricky. It uses Nature’s Charm Fudge Sauce (which is difficult to find in UK stores – this recipe creator is Australian). Some health stores may stock it. If not, you could sub with this recipe for hot fudge sauce.
Then it’s just a case of freezing the mix in a tub for at least 4 hours.
Why choose dairy-free ice cream?
Most dairy ice-cream is not made from milk from free-range organic farms, most comes from factory farms, where cows and their calves face rough conditions. Also many male calves are killed soon after birth (or separated from their mothers) as they have no financial value to the dairy industry.
Plant-based ice cream is free from cholesterol (and lactose) and easy to digest. As long as you’re not allergic, ‘good fats like nuts’ offer protein and calcium.
You can buy ice-cream in supermarkets, but it’s usually not made to the same quality as home-made or artisan brands. Many just use a lot of water and coconut oil, with a few cheap flavourings.
