Dairy Free Triple Chocolate Ice Cream

No-churn chocolate ice cream made with Let’s Do Organic Heavy Coconut Cream laced with a decadent fudge swirl and lots of dark chocolate chips!

Over the top? Absolutely. Should be made as soon as possible? Absolutely. Recipe by @feastingonfruit

Those chocolate swirls….

Easily pop Let’s Do Organic Heavy Coconut Cream into an ice cube tray and freeze overnight. 

Throw all the ingredients in a high speed blender the next day and add delicious chocolate swirls.

Freeze again for a minimum of 30 minutes, and look what you get!

Decadent, rich, Dairy Free Triple Chocolate No-Churn Ice Cream!

Let’s Do Organic Heavy Coconut Cream has a higher fat percentage than your average canned coconut milk, making it perfect for ice cream! Top it on our Let’s Do Organic Sugar Cones, and you have yourself a delicious homemade (and healthier) ice cream!

Ingredients

• 2 13.5oz cans Let’s Do Organic Heavy Coconut Cream

• 1/2 cup (50g) cacao powder

• 1/4 cup (80g) maple syrup

• 1/2 tsp salt

• 1 cup (100g) dark chocolate chips

• (Optional: Serve with Let’s Do Organic Sugar Cones

Instructions

1. Remove 1/4 cup heavy coconut cream and set aside for the fudge swirl. Freeze the rest in ice cube trays overnight.

2. The following day, melt the reserved 1/4 cup heavy coconut cream with 1/2 cup chocolate chips. Stir and set aside to cool.

3. Blend the coconut cream cubes with cacao powder, maple syrup, and salt in a high speed blender until smooth. Add a little nondairy milk if needed to blend.

4. In a pan or dish, layer ice cream > fudge swirl > remaining chocolate chips > repeat.

5. Freeze for 30 minutes until scoop-able. It will be creamiest the day you make it, but will keep a few days in the freezer (remove 5-10 minutes to soften before eating)