Chocolate Ice Cream Vegan
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 40 mins |
| Total Time | 50 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g chocolate couverture, dark
- 1 tablespoon margarine, vegan (e.g. Alsan)
- 5 tablespoon soy cream (soy cream cuisine), non-whippable (soy cuisine)
- 300 g whipped cream, vean (e.. Soyatoo soy)
- Chocolate, vegan, chopped (chocolate chips) or brittle or similar.
Print Recipe
Pin Recipe Instructions
- First coarsely chop the couverture and melt it in a water bath. Make sure that it doesn`t get too hot. When the couverture has melted, add the margarine and soy cream (the non-whippable one) and stir well.
- As soon as the mass has cooled down, stir in the 300 ml soy cream (the whippable one). Now put the mixture in the ice cream maker and let it freeze. Shortly before the end you can add chocolate chips or brittle or other delicacies. This gives the ice cream the finishing touch.
- If you don`t have an ice cream machine, put the mixture in a flat bowl and place it in the freezer. Stir vigorously every now and then so that it stays creamy.
- The amount is sufficient for 3 people (or 1 - 2 ice cream junkies). So if you have 3 - 4 ice cream junkies, simply double the ingredients.
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