Vegan No-Churn Chocolate Ice Cream

Vegan No-Churn Chocolate Ice Cream
  • 2 cans full fat coconut milk
  • 1/4 cup organic maple syrup
  • 1/4 cup Boku Coco Love or raw cane sugar
  • 2 scoops Boku Chocolate Protein Powder
  • 1/2 cup unsweetened almond milk
  • 1/3 cup cocoa powder
  • 1/4 tsp fine sea salt
  • 1 tsp pure vanilla extract
  1. Pour ingredients into a blender. Blend for 10 seconds and no longer.
  2. Pour into two silicone ice cube molds.
  3. Freeze until firm, at least 3-4 hours.
  4. Pop out into the bowl of a food processor or blender and combine until smooth. Add a little more almond milk if needed to blend.
  5. Transfer to a rectangular container or 9×5-inch loaf pan. Cover and freeze for at least 4 hours, or until frozen. Enjoy!