Vegan chocolate ice-cream with 3 ingredients

Is there something better than a cool chocolate ice-cream during a historical and endless heatwave? I think there isn’t! Especially when it’s ice cream with no refined sugars, no dairy, and just 3 ingredients! You’ll have it prepared in 3 minutes, and a few hours later the whole family will be enjoying it. And I promise you that you’ll be wanting to make it again and again! The little hands were eating it with a spoon before the mixture had even gotten inside the ice-cream forms, because yes, it can be eaten like that, too! Let’s see what we’re going to need!

What we are going to need

• Coconut milk. You’ll need canned coconut milk, which can be found in stores with organic products and grocery stores. Before you make the final choice, make sure to check the ingredients and choose only the one that has these two ingredients and only these two: coconut milk and water.
• Cocoa. This is my favorite cocoa, you can choose whichever you want, as long as it’s 100% cocoa with no sugar. Cocoa is suitable for babies over the age of 6 months, and it’s rich in nutrients, mainly fiber. If, though, you don’t want (them or yourself) to consume iron, then you can substitute it with carob powder in the same quantity, which is another nutritious food.
• Carob syrup. Carob syrup is another excellent carob-based product, which I used in my chocolate ice cream because it gives an even more chocolatey taste. Carob syrup is suitable for babies over the age of 6 months old, but just like all other sweeteners, it’s best to avoid them before the age of 2 years old. Instead of carob syrup, you can also use maple syrup or petimezi.
• Optionally: peanut butter. I added a little when serving, but you can also add it in the mixture itself.

Tips

• I served our chocolate ice-cream with extra peanut butter, honey with cocoa (only for kids over the age of one year old), and ground nuts.
• The dosages below make 10–12 mini ice-creams, depending on the size of your molds. If you don’t have ice-cream molds or trays, you can use little glasses or muffin molds if you have wooden sticks to put your ice-creams in.
• You can try the mixture while you’re making it, to adjust the flavor to your tastes, if, for example, you want less cocoa or more sweetener.
• The recipe needs no preparation, only a little patience while they freeze. Later, the ice-creams can be consumed right away, or you can remove them 5–10 minutes earlier to soften them up a little like the little hands prefer them. We adults like them right from the freezer.

More recipes

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• Ταρτάκια γιαουρτιού με βάση χαρουπιού

Το περιεχόμενο αυτού του blog αποτελεί πνευματική ιδιοκτησία της εταιρίας LITTLE HANDS BLW. Συνεπώς, ΑΠΑΓΟΡΕΥΕΤΑΙ κάθε αναδημοσίευση, αντιγραφή ή τροποποίηση του χωρίς την έγγραφη συγκατάθεση της εταιρίας. Εάν ενδιαφέρεστε για το περιεχόμενο του blog, μπορείτε να επικοινωνήσετε μαζί μας για να συζητήσουμε πως θα μπορούσαμε να συνεργαστούμε.