Gluten Free and Vegan Black Forest Ice Cream.
Creamy and chocolatey, this gluten free and vegan black forest ice cream is sure to be a crowd pleaser!
Ingredients
- 28 ounces full fat coconut milk
- ½ cup maple syrup
- ½ cup unsweetened cocoa powder
- 1 ½ cups sweet cherries pitted and sliced in half
- 8 gluten free chocolate cookies I used Enjoy Life Crunchy Double Chocolate Cookies
- 2 Tablespoons vegan buttery spread melted
Instructions
- Put the coconut milk, maple syrup, and cocoa powder into a bowl and mix together.
- Pour into the bowl of an ice cream maker and follow the manufacturer's instructions.
- While the ice cream churns, place the chocolate cookies in a ziploc bag and crush them with a rolling pin. Take about ¼ cup of the crumbs and set them aside. Mix the rest of the crumbs with the melted vegan buttery spread and set aside.
- Once the ice cream is done churning, mix in the cherries and the buttery cookie crumbs. Stir gently to combine.
- Serve the ice cream immediately, and garnish with the remaining cookie crumbs or more cherries. If you are freezing the leftover ice cream, you will need to thaw it for about 15-20 minutes before serving.
- Open the coconut milk cans and discard any excess water. Some brands have more water than others - you just don't want the coconut milk to be too runny.
Notes
Store leftover ice cream in an airtight container in the freezer. If you refreeze this ice cream, you will need to allow it to thaw for a bit before scooping.
Nutrition
Calories: 364kcalCarbohydrates: 32gProtein: 4gFat: 28gSaturated Fat: 22gTrans Fat: 1gSodium: 83mgPotassium: 404mgFiber: 3gSugar: 20gVitamin A: 150IUVitamin C: 3mgCalcium: 60mgIron: 5mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!