Chunky Chocolate and Toasted Walnut Nice Cream

Making home-made vegan ice cream is not as hard as you might think it is. With a basic recipe, you can make a wonderful batch of fresh, rich “nice cream” in just minutes for special occasions, or just comforting meals with friends or family. While it only takes a few minutes to mix up this recipe, you have to plan ahead. I freeze my ice cream maker container a few days ahead of time to make sure it’s really cold. In fact, if you make this recipe often, you can keep your ice cream maker container in the freezer, so it’s ready for a batch in no time. Then you just mix up your basic nice cream with only 4 ingredients—coconut milk, coconut cream, agave syrup, and vanilla—over the stove to emulsify it, and chill it down before putting it in your ice cream freezer container and turning the machine on. There are many types of ice cream makers, so just use this recipe and follow the instructions that come along with your ice cream maker for best results. Once it’s thickened, then you can freeze it for an hour or two until it achieves your desired consistency. In my basic recipe, I’ve added dark chocolate chunks and toasted walnuts for an ultimate taste explosion. This Chunky Chocolate and Toasted Walnut Nice Cream really is the best!

Chunky Chocolate and Toasted Walnut Nice Cream

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(10 votes, average: 4.90 out of 5)
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4.9 from 10 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 3 hours (not including time for freezing ice cream container)
• Yield: 10 servings 1x
• Diet: Vegan

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Description

Home-made vegan ice cream has never been so easy—and delicious—as in this ultimate recipe for a chunky dark chocolate and toasted walnut ice cream featuring coconut milk.

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Ingredients

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Basic Nice Cream:

• 1 13.5-ounce can coconut milk (do not use coconut milk beverage, or light coconut milk)
• 1 13.5-ounce can coconut cream
• ¼ cup agave syrup
• 1 teaspoon vanilla

Additions:

• ¾ cup dark chocolate, dairy-free chunks
• ¾ cup toasted walnuts, coarsely chopped

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Instructions

1. Combine coconut milk, coconut cream, agave syrup and vanilla in a medium pan, and heat over medium setting, stirring frequently until mixture starts bubbling.
2. Remove from heat and mix with an immersion blender (or pour into a blender container) for 1-2 minutes until very creamy and well combined.
3. Transfer mixture to a container, cover, and chill in the refrigerator until it completely cools down (about 2 hours). Fold in the dark chocolate chunks and walnuts with a spoon.
4. Churn in an ice cream maker, following manufacturer’s directions, until thick and creamy (depending on ice cream maker, about 5-15 minutes).
5. Place in a container in the freezer until it achieves desired firmness to scoop (about 1-2 hours).
6. Scoop into dishes and serve.
7. Makes about 5 cups (about 10 ½-cup servings).

• Prep Time: 15 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1/2 cup
• Calories: 291
• Sugar: 10 g
• Sodium: 28 mg
• Fat: 28 g
• Saturated Fat: 18 g
• Carbohydrates: 16 g
• Fiber: 3 g
• Protein: 3 g

For other delicious plant-based desserts, try:

Chocolate Sundae Vanilla Cream
Easy Chocolate Chia Pudding with Strawberries
Tollhouse Pan Cookies

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