Vegan Carob Chip Ice Cream
This no-churn carob chip ice cream is creamy, delicious, and dairy-free. Sunflower butter adds creaminess, while the carob powder and carob chips add texture and richness. Dairy-free, soy-free, caffeine-free, and chocolate-free.
Ingredients
- 2 14 oz Coconut Milk
- 1/2 Cup Carob Powder
- 1/8 tsp Sea Salt
- 1/2 tsp Vanilla Extract
- 1/4 Cup Carob Chips
- 3/4 Cup Pure Maple Syrup
- 6 Tbsp Sunflower Butter
- 1 Tbsp Tapioca Starch
Instructions
- In a medium saucepan, whisk together the coconut milk with the cacao powder, tapioca*, and maple syrup. Heat the mixture over medium heat and cook while stirring with the whisk for about 5-10 minutes until the mixture just begins to bubble.
- Remove from heat, then whisk in the sunbutter, vanilla, and sea salt until fully combined and smooth. Allow the mixture to cool at room temperature for about 20 minutes, stirring. A film might begin to form on top - this is normal, simply whisk to blend it away.
- Transfer the mixture to a medium loaf pan (I used an 8.5 x 4.5} and cover the top with plastic wrap so the plastic is in full contact with the mixture. wrap again tightly with aluminum foil and place in the freezer, freeze 6 hours or overnight.**As with most homemade no-churn ice creams, once fully frozen, you will need to allow it to thaw on the countertop for 15-30 minutes prior to scooping. Enjoy!
Notes
I've learned that there are two additional steps that will ensure your no-churn ice cream is creamy and not icy: covering with saran wrap and stirring during the freezing process.