Vegan Carob Chip Ice Cream
This no-churn carob chip ice cream is creamy, delicious, and dairy-free. Sunflower butter adds creaminess, while the carob powder and carob chips add texture and richness. Dairy-free, soy-free, caffeine-free, and chocolate-free.
- 2 14 oz Coconut Milk
- 1/2 Cup Carob Powder
- 1/8 tsp Sea Salt
- 1/2 tsp Vanilla Extract
- 1/4 Cup Carob Chips
- 3/4 Cup Pure Maple Syrup
- 6 Tbsp Sunflower Butter
- 1 Tbsp Tapioca Starch
In a medium saucepan, whisk together the coconut milk with the cacao powder, tapioca*, and maple syrup. Heat the mixture over medium heat and cook while stirring with the whisk for about 5-10 minutes until the mixture just begins to bubble.
Remove from heat, then whisk in the sunbutter, vanilla, and sea salt until fully combined and smooth. Allow the mixture to cool at room temperature for about 20 minutes, stirring. A film might begin to form on top - this is normal, simply whisk to blend it away.
Transfer the mixture to a medium loaf pan (I used an 8.5 x 4.5} and cover the top with plastic wrap so the plastic is in full contact with the mixture. wrap again tightly with aluminum foil and place in the freezer, freeze 6 hours or overnight.**As with most homemade no-churn ice creams, once fully frozen, you will need to allow it to thaw on the countertop for 15-30 minutes prior to scooping. Enjoy!
I've learned that there are two additional steps that will ensure your no-churn ice cream is creamy and not icy: covering with saran wrap and stirring during the freezing process.
THE USE OF SARAN WRAP
After you have poured your mixture into your pan top with saran wrap pressing it down onto the top of the ice cream. This ensures that no excess moisture enters the ice cream. Cover that with foil or the lid of the container.
STIRRING DURING THE FREEZING PROCESS
I like to stir my ice cream mixture 3-4 hours into the freezing process. This helps remove any access air, leaving your ice cream smooth and creamy. Once finished top with saran wrap and foil (or lid).