Maple Mocha Vegan Ice Cream

If you have about 6 hours and 10 minutes to spend in the kitchen, Maple Mocha Vegan Ice Cream might be an awesome dairy free recipe to try. For $1.6 per serving, you get a side dish that serves 6. One serving contains 403 calories, 7g of protein, and 8g of fat. Head to the store and pick up maple syrup, regular chex, salt, and a few other things to make it today. Plenty of people made this recipe, and 100 would say it hit the spot. It is brought to you by Go Dairy Free. Summer will be even more special with this recipe. With a spoonacular score of 94%, this dish is great. Similar recipes are Vegan Mochan Almond Fudge Melted Ice Cream Cake, Vegan Butter Maple Pecan Ice Cream, and Vegan Strawberry Dark Chocolate Chunk Ice Cream and Fave Five Friday – Summertime Vegan Ice Creams.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 360 minutes

 

Ingredients:

1/2 cup maple syrup

1 13.5-ounce can regular, full-fat canned coconut milk

Pinch salt

4 ounces chopped dairy-free dark chocolate or semi-sweet chocolate chips (I used Scharffen Berger 70% Dark Bars)

2 tablespoons strong coffee, or more if desired

1/2 teaspoon vanilla extract

Equipment:

sauce pan

whisk

bowl

ice cream machine

Cooking instruction summary:

Place the coconut milk, maple syrup, and coffee in a small saucepan, and heat while stirring until hot, but not quite boiling.Remove it from the heat, stir in the vanilla and salt.Place the chocolate in a bowl, and pour on enough of the hot coconut milk mixture to just cover the chocolate. Allow the chocolate to sit for a couple of minutes, then whisk virorously, until the chocolate is melted and smooth.Add the chocolate to the rest of the coconut milk mixture and stir until well-combined.Chill in the refrigerator for 2 to 3 hours, or overnight.Churn in your pre-chilled ice cream maker, according to the manufacturer’s directions.Pack the ice cream into a chilled dish with tight fitting lid and place it in the freezer to firm up.

 

Step by step:


1. Place the coconut milk, maple syrup, and coffee in a small saucepan, and heat while stirring until hot, but not quite boiling.

2. Remove it from the heat, stir in the vanilla and salt.

3. Place the chocolate in a bowl, and pour on enough of the hot coconut milk mixture to just cover the chocolate. Allow the chocolate to sit for a couple of minutes, then whisk virorously, until the chocolate is melted and smooth.

4. Add the chocolate to the rest of the coconut milk mixture and stir until well-combined.Chill in the refrigerator for 2 to 3 hours, or overnight.Churn in your pre-chilled ice cream maker, according to the manufacturer’s directions.Pack the ice cream into a chilled dish with tight fitting lid and place it in the freezer to firm up.


Nutrition Information:

Quickview
402k Calories
7g Protein
8g Total Fat
80g Carbs
34% Health Score
Limit These
Calories
402k
20%

Fat
8g
13%

  Saturated Fat
4g
28%

Carbohydrates
80g
27%

  Sugar
29g
33%

Cholesterol
1mg
0%

Sodium
374mg
16%

Caffeine
18mg
6%

Get Enough Of These
Protein
7g
15%

Manganese
3mg
169%

Folate
542µg
136%

Iron
20mg
115%

Vitamin B2
0.93mg
55%

Zinc
7mg
52%

Fiber
9g
37%

Vitamin B1
0.53mg
36%

Vitamin B3
6mg
35%

Vitamin B12
2µg
35%

Vitamin B6
0.69mg
34%

Phosphorus
252mg
25%

Copper
0.49mg
24%

Magnesium
93mg
23%

Calcium
176mg
18%

Vitamin A
688IU
14%

Potassium
405mg
12%

Vitamin C
8mg
10%

Vitamin D
1µg
9%

Selenium
4µg
7%

Vitamin B5
0.44mg
4%

Vitamin E
0.55mg
4%

Vitamin K
2µg
2%

covered percent of daily need
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