Low Iodine Vegan Chocolate Ice Cream
Total time8 hr 25 min
Prep time15 min
Cook time10 min
4.5(26)
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Learn more →Ingredients
6 servings
- 2 cans (13.5 oz each) full-fat coconut milk
- ½ cup unsweetened cocoa powder
- ¾ cup organic cane sugar
- 3 oz vegan chocolate, finely chopped
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- ¼ tsp fine salt
Instructions
- 1
Whisk together the cocoa powder, sugar, cornstarch, and salt in a medium saucepan until combined. Gradually pour in the coconut milk, whisking constantly until the dry ingredients are fully dissolved with no lumps remaining.
- 2
Set the saucepan over medium heat and cook, whisking frequently, until the mixture thickens slightly and just begins to steam — about 7 to 9 minutes. Do not let it boil vigorously.
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