Vegan chocolate ice cream heaven. Although it’s winter, I haven’t stopped craving ice cream. There’s no such thing as ice cream weather. Be it rain or shine, sleet or snow, I’m going to enjoy these chocolate ice cream bites with chocolate berries.
This ice cream takes care of chocolate cravings too. The chocolate flavor is remarkably intense and covers up the typical coconutty flavor found in many coconut cream based ice creams.
These creamy bites are ridiculously easy to make and require only a few basic ingredients. The only tough part is waiting for the bites to freeze:)
I made a batch for Christmas Eve, but I’ve been a sneaky little ice cream thief today and there are only four pieces left. I’ll whip up another batch tomorrow morning while jamming to Jingle Bells. By the time the last verse starts blasting, I have a whole new batch of chocolate ice cream in the freezer.
Wishing you Happy holidays and a beautiful Christmas time!
Tiina
- 1 can of organic coconut milk (only the creamy part, ~1/2 cup)
- 2 tbsp cocoa powder
- 2 tsp agave nectar (or sweetener of choice)
- 1 tsp vanilla extract
- 2 tbsp chopped vegan chocolate for the ice cream
- A few pieces of vegan dark chocolate for the frosting
- Handful of berries, either fresh or frozen
- Preparations: Put the coconut milk can in the fridge overnight.
- Chocolate ice cream: The next day, scoop out the stiff creamy part, I got ~1/2 heaped cup of coconut cream.
- Whisk coconut cream, cocoa powder, agave nectar and vanilla extract in a bowl.
- Add chopped vegan chocolate and mix thoroughly.
- Pour the liquid in a silicone mold (or a tin suitable for the freezer, lined with a baking sheet). I used a 20 x 10 cm / 8 x 4 inch silicone mold
- Let freeze for ~2 hours.
- Chocolate frosting: Melt chocolate in a double boiler.
- Take out chocolate bites from the freezer and cut into square/rectangle pieces.
- Coat ice cream bites and berries in chocolate sauce.
- Enjoy the creamy chocolate taste!
I can tell just from looking that there is a very very slim chance that my ice cream would make it into the mold. Because chocolate and coconut cream with chocolatey chips mixed in sounds way too good to give to the freezer. But then again the thought of frosting on top of ice cream sounds incredible so maybe I will try! Oh my they just look perfect Tiina! And chocolate coated berries sound like a scrumptious treat all their own <3
<3 The chocolate berries are CANDY! I love them perhaps a bit too much:) And WOW so happy I saw your Maple Mulberry Brittle recipe. Going to make it for New Year!! Yayyyy:)
Tiina! Congrats on the blog launch! It looks absolutely fantastic! So much color and talent in these pages, I love it! These bites look so stunning and festive, perfect for the Holidays.
Your berry filled forests sound so good, I’d love to stop by one day and go berry hunting with you and your adorable kids 😉
Lots of love from Germany,
xx Lynn
Thank You Lynn! So wonderful to be able to share recipes here! The IG recipe posts were getting a bit too long:) And also I do love it that I have my own little space now. Thank you so much for your support<3 I hope your Christmas has been wonderful and relaxing! Have a great week! Lots of love xoxo
Hi – This looks delicious! Is it possible to use yogurt or almond or some other nut milk in place of the coconut?
Thanks so much! 🙂
Thank you 🙂 unfortunately I can’t recommend other nut milks instead of the coconut, because the consistency wouldn’t be creamy without coconut. Perhaps cashew cream (from soaked cashews) would work adding similar creaminess. I hope this helps!