CHOCOLATE, COCONUT AND ALMOND CHICKPEA ICE CREAM
This vegan alternative to ice cream is rich and creamy, thanks to velvety coconut milk, smooth almond butter and the secret ingredient...chickpeas! We promise you won't taste the chickpeas one bit; they're simply included for texture and body. There's even three layers of chocolate for some welcomed sweetness. Serve with an extra sprinkle of toasted coconut chips for a delicious, plant-based treat.
Provided by Food Network Kitchen
Categories dessert
Time 8h35m
Yield 8 servings (about 4 cups)
Number Of Ingredients 8
Steps:
- Put the coconut milk, chickpeas, dates, almond butter and vanilla in a blender. Blend, stopping and scraping down the sides of the carafe with a rubber spatula as needed, until very smooth, about 1 minute. It's ok if there are some specks from the almond butter and dates, but it should be smooth and similar in texture to a thick milkshake.
- Meanwhile, combine the baking chips and coconut oil in a small microwave-safe bowl. Microwave on high, stirring occasionally, until completely melted and smooth, about 1 minute.
- Pour a third of the chickpea mixture into a 9-by-5-inch loaf pan, then drizzle over a third of the chocolate mixture, making sure to go all the way to the edges. Pour another third of the chickpea mixture into the pan, then drizzle another third of the chocolate mixture over the top. Add the remaining chickpea mixture, then top with the last of the chocolate mixture. Cover the loaf pan with plastic wrap and freeze until firm throughout, at least 8 hours and up to overnight.
- Let the ice cream sit at room temperature to soften before scooping, 15 to 20 minutes. Serve with a sprinkle of toasted coconut chips.
COCONUT ICE CREAM
This coconut ice cream recipe is a refreshing dessert that can cap off a warm summer evening. It has a nice coconut flavor without being too strong. -Tamra Kriedeman, Enderlin, North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 quarts.
Number Of Ingredients 7
Steps:
- In a saucepan, combine the milk, sugar and salt; cook, stirring frequently, over medium heat just until mixture begins to boil. Stir in 1/2 cup coconut. Remove from the heat; let stand for 30 minutes. , Strain, discarding coconut. Place milk mixture in a large bowl; add cream, vanilla and remaining coconut. Cool completely. Freeze in an ice cream freezer according to manufacturer's directions. , Transfer to a 2-qt. freezer container. Cover and freeze for at least 4 hours before serving. Garnish with toasted coconut if desired.
Nutrition Facts : Calories 372 calories, Fat 27g fat (18g saturated fat), Cholesterol 74mg cholesterol, Sodium 139mg sodium, Carbohydrate 31g carbohydrate (30g sugars, Fiber 0 fiber), Protein 4g protein.
CHOCOLATE COCONUT ICE CREAM
3 ingredients! I discovered this incredible alternative to dairy ice cream from domesticfits.com. So simple to put together and freeze quickly in an ice cream maker. You will not miss the eggs or cream. This recipe is wonderfully creamy and full of chocolate flavor.
Provided by Bev I Am
Categories Ice Cream
Time 5h10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Combine all ingredients in a medium sized pot and bring to a simmer over medium heat.
- Allow mixture to simmer until thickened; about 8 minutes.
- Place contents in refrigerator; allow to chill until cold; about 4 hours.
- Pour chilled contents into ice cream maker and churn for 20-25.
- Serve immediately if you like soft serve, or (if after tasting any is left) transfer contents to freezable container and put into freezer until desired consistency is reached.
Nutrition Facts : Calories 979.7, Fat 34.1, SaturatedFat 31.8, Sodium 74.8, Carbohydrate 175, Fiber 4, Sugar 165.5, Protein 4.4
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