No-Churn Vegan Cocoa Ice-cream

No-Churn Vegan Cocoa Ice-cream

2 pieces

Preparation Time: 30 minutes
Freezing Time: 7-8 hours


Cornflour mixture

Preparation Method:

  1. Heat cocoa soymilk using medium flame and bring it boil
  2. Add in date syrup, cocoa powder and coconut milk, stir well
  3. Add in cornflour mixture. Whisk the mixture and stir it vigorously until boiled.
  4. Add in vanilla essence and stir well before turn off heat and let it cool completely. Whisk continuously during cooling to get a smooth and creamy texture.
  5. Meanwhile, melt the chopped chocolate on a bowl of hot water. Let it cool to room temperature.
  6. Double coat a thin layer of chocolate on the paper cup. Freeze it for 1-2 minutes.
  7. Pour the creamy cocoa mixture and add in chocolate chips into a paper cup and cover it with foil paper. Put the stick into the paper cup.
  8. Keep in the freezer for up to 7-8 hours. Demoulding after freezing and it’s ready to serve!

Health Tips:

  1. You have all these simple ingredients in your kitchen and yet to make this ice cream with more all-natural ingredients and low sugar content while keeping unnecessary food additives to a minimum.
  2. Biogreen Cocoa Soymilk Powderis made from organically-grown soya beans using a combination of traditional and advanced technologies to preserve its nutritional value. The soya beans are 100% peeled, which lowers their purine content and yielding a smoother texture. It is naturally high in protein, fibre and iron as well as low in saturated fat.
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