There is something truly magical about this ice cream that turns its simplicity into pure decadence. The rich coconut and chocolate flavours meet almost halfway, with chocolate slightly taking over. They're so wonderfully balanced that even someone who is not a coconut fan would love this ice cream. The heavenly fusion of flavours makes for an exquisite taste sensation. The texture is seductively smooth and velvety, forming a thick coating inside the mouth as the ice cream melts. Had I not made it myself, I wouldn't have believed vegan ice cream could be so incredibly creamy and light, especially without using an ice cream maker. Once you taste homemade ice cream the ready-made one becomes a distant memory.
The chilled coconut fat locks the flavours in and releases them as it slowly melts away in the mouth. This refreshing, mood-enhancing ice cream is the perfect dessert to brighten up your day or to liven up a party. With only 3 ingredients and 15 minute preparation the ice cream is really easy to make and the result is extremely rewarding. Every stage of the preparation process can be turned into the most indulgent treat:
- a luscious, energizing smoothie, in its liquid form
- an exotic, sensual soft serve, halfway through chilling
- a slow-melting, party-worthy ice cream, after a well deserved rest in the freezer.
Just as cooked food tastes best as soon as it's done, when all the flavours are at their peak, so does this ice cream. If you're feeling adventurous, you could play around with additional flavours. I greatly enjoyed the simplicity of this combination and didn't feel the need to experiment further. I also kept the sweetness at a minimum, to allow the two flavours to come through without overpowering them. This ice cream will not disappoint, it's really easy to make and absolutely delicious.
No-Churn Coconut Chocolate Ice Cream
- 150 g vegan chocolate (60% cacao)
- 1/3 cup (80 ml) agave nectar
- 1 can (400 ml) creamy coconut milk (silky smooth texture, high fat content - see note)
Note: For this ice cream to be very creamy and in order to avoid the formation of ice crystals, you need coconut milk with a high fat content (at least 70% coconut extract). Please refer to my update on the Chocolate Mousse post for more details.
Place the can of coconut milk in the fridge overnight. By doing this, the coconut fat solidifies and separates at the top, leaving some clear liquid at the bottom. The coconut cream should be smooth (some brands feel powdery and don't work in this ice cream).
Break the chocolate into small pieces and put them in a glass bowl. Add the agave nectar. In a pot the size of the bottom of the glass bowl add a little water and bring it to a boil on the smallest burner of your stovetop turned to high. Place the bowl on top without the bottom touching the water and give it about 30 seconds for the liquid to warm up and the chocolate to start melting. Reduce the heat to low and start stirring the chocolate with a wooden spoon. Before the chocolate is completely melted, turn off the heat and remove the bowl. Allow the residual heat to completely melt the chocolate, stirring occasionally.
The whole melting process takes no more than 3-4 minutes and when done the chocolate sauce should be warm, not hot.
You may have a different way of opening the can of coconut milk, this is mine: remove the can from the fridge and carefully turn it upside down without sudden moves. Open the can from the bottom (which is now up).
Discard the transparent liquid, about 4-5 tablespoons, or reserve and use later on in a smoothie.
Add 2 heaped tablespoons of coconut cream to the chocolate sauce and whisk until well combined and smooth.
Add the remaining coconut cream and whisk again until smooth.
The resulting coconut chocolate cream will be thick and runny. This is the smoothie stage I mentioned above.
To achieve the soft serve consistency, the cream has to be chilled in the freezer for 1.5 - 2 hours and since we're not using an ice cream maker this is done in a few steps. As it sits in the freezer, the cream will solidify and harden from the glass towards the centre. To reach a uniform texture, remove the bowl after 30 minutes and mix well with a spoon. The picture above was taken after the first 30 minutes. Place the bowl back into the freezer and repeat the mixing process 2-3 times every 30 minutes. When the ice cream holds its shape while still being soft, it is ready to be piped out into bowls and served.
Of course, you don't need any fancy presentation to enjoy the ice cream. Once it's ready you can just grab a spoon and eat it straight from the bowl:)
It is best to chill the serving bowls in the freezer for a couple of minutes before spooning or piping the ice cream into them, so that it doesn't start melting right away.
The creaminess of this ice cream will blow your mind. For a bit of crunch, melt together 25 g chocolate and 1 tsp agave nectar and drizzle over the ice cream right before serving.
To obtain a scoopable consistency, you can either continue with a few more 30 minute steps, or skip them altogether and just place the coconut chocolate cream in the freezer for a couple of hours. I didn't have an ice cream scoop, so I used my 15 ml (1 Tb) measurement since it was rounded, and it worked:)
Surprisingly, even after being in the fridge overnight (I tried that with another batch) the ice cream was still creamy and smooth, with no ice crystals in it. If you do leave it in the freezer overnight, remove it and allow it to soften on the counter at room temperature for 20-30 minutes before serving.
So here it is, a straight-forward ice cream recipe with no hidden tricks or complicated techniques that anyone can make. Homemade ice cream is so good, it should be illegal;)
Enjoy and spread the magic!:)
If you've tried this ice cream I would greatly appreciate your feedback. Thank you!
77 comments:
I was trying to figure out what the ingredients that looked like oatmeal in the bowl, but it's your granite counter top.
I like the use of only 3 ingredients! Looks yummy!
LOL Becca:) It does look like oatmeal, doesn't it?:) Those are actually the tiles outside in the garden where I took some of the pictures because the kitchen is not well lit and I prefer the light outside.
I made this ice cream on a whim and was surprised at how good it was with only these 3 ingredients. I'm very happy you like it. Thanks so much for stopping by.
Absolutely love how creamy that looks
Hi Indu:) The creaminess is probably the best thing about it. Thank you very much for stopping by.
Mine is too liquidy & not freezing well ;(
Hi and thank you for the feedback. If you used the ingredients and followed the instructions as given in the recipe, I'm guessing it has to do with either the type of coconut milk or the quality of the chocolate you used. I've made this many times and last time, just became I had a little more chocolate, I added more and didn't even need to freeze it to have a soft serve. I'd suggest adding more chocolate or just reducing the amount of coconut milk. Make sure the milk has a high fat content. Do let me know how it works next time.
Oh dear, this ice cream looks so rich, creamy and spectacular! Thanks for the inspiration!
❀ It's Carmen
Thank you Carmen for the lovely comment:) I couldn't be happier that you like the ice cream:)
Oh gosh, YES! The photos are to die for- showin' off that creamy texture. Thanks for the inspiration!
Hey Danny, thanks so much for the comment. I'm thrilled that you find my ice cream inspiring:) I've made a deeper flavour/darker colour version that doesn't require freezing time at all, hoping to update the post soon. You'll love it;) As you like to say, happy nomming:)
I just made this , I used 60% chocolate had a little hard time with smoothing the consistency after an hour of freezing. Its really delicious quite rich and heaver chocolate taste at least with the brands I used. I wonder if it would be more delicate of a chocolate flavor with two cans of coconut milk. My coconut milk didn't collect liquid either it was full cream after a night or two in the fridge. I wonder if its normal.
Hi Kaylamew, thank you so much for the feedback, I'm happy to know that you enjoyed it. The same thing happened to me before with a can of coconut milk, it didn't separate. It was strange, because I had used the same brand before and it always worked. I can't say I know the cause for that. If you make it again, try using less coconut cream or more chocolate. I recently tried it with more chocolate and it didn't even need to go into the freezer to get that soft serve consistency.
For a more delicate chocolate flavour I think I would use raw cacao powder instead and vegan powdered sugar istead of agave nectar, so it remains creamy. I plan to make ice cream using cacao powder at some point, will post the result when I do. Thanks for stopping by:)
This was delicious! Leaving it out of the freezer for 30 minutes before serving was perfect. It reminded me so much of gelato in Italy. Thank you so very much for sharing.
Hello Ann and thank you very much for the feedback:) I'm so happy you enjoyed it. I have 2 more wonderful ice cream recipes coming up, hope you like them too;) Have a lovely day!
I love this!!! bookmarking it
It will be great if you could link it to my Coconut Event - http://nivedhanams.blogspot.in/2012/08/taste-of-tropicscoconut.html
Thanks
Sowmya
This looks absolutely delicious, but I was wondering if you can use cane sugar or Acacia honey as a replacement for Agave nectar? And if it is possible, do you have a suggestion for how many ml/grams I can use? Thank you so much in advance, I can't wait to try it out!!
Hello Azita and thank you for your enquiry. I'm so glad you like the ice cream and want to give it a try. I don't eat honey, but if you can't find agave nectar you could use the same amount, 1/3 cup (80 ml). After mixing the chocolate and coconut milk, taste and if you like it sweeter, you can add more. Same goes for cane sugar if you're referring to the liquid form. As for the granulated form, you could use 1/3 cup sugar, melt it together with 2 Tb coconut milk (from the can) and only then add the chocolate. The final taste will also depend on the quality of the chocolate. I personally prefer agave nectar here because it has a neutral taste. I hope this helps. Enjoy the ice cream and please let me know how it comes out.
Thank you so much for your detailed recommendations, I will let you know how it comes out as soon as I have made it:):) Alas, I am the only vegetarian in my family, but there are many milk- and gluten intolerant people, and I am always looking for recipes that are delicious and that everybody can eat, so I am excited to try this! Just one more question: I could not see how many people this serves, could you give me an approximation? Thank's again!
My pleasure:) Now, that's a tricky question. It could serve 4 to 6 people, depending on how much ice cream they like to eat. I sometimes have half of it myself, especially in the soft serve, mousse-like form;) If you need to double or triple the recipe, I'd suggest making each batch in a separate bowl. Too much, and it won't freeze uniformly.
Thank you yet again, looking forward to trying it soon:):)
Enjoy:)
Sowmya, I'm so glad you like it. The event sounds interesting, I'll check it out. Thank you for stopping by.
Oh my! This looks so yummy! What brand of coconut milk did you use? I think I'll try it with cacao instead of the chocolate :). Thanks for the recipe!
Shae, I'm so glad you like it:) I generally use a local brand, but as long as you use coconut milk with a high fat content, which separates, you'll get the same result. Try looking for the Thai Kitchen brand, it's widely available. Thanks so much for the comment and please let me know how the cacao version works out:) Enjoy!
Thanks Adriana :). I will let you know how it goes!
I made the Ice Cream (substituting the Agave Syrup with raw cane sugar), and the vote from me and my family is unanimous: the Ice Cream is delightfully rich and extremely delicious!!! A big thank you to you for sharing:):):) It will definitely not be long until I make this again!
Azita, moments like this are the happiest for me as a food blogger. I am so grateful to you for trying out the recipe and for the feedback. Thank you so much for your support in doing this. I have more ice cream recipes coming up, I hope you like them as well:) Many thanks again for letting me know how it turned out.
I can see how much effort you have put in making this blog both beautiful and functional,as well as having delicious & animal friendly recipes, so of course I want to say Thank you and give you feedback!I will definitely check in for new recipes, and also recommend your blog to my friends:):)
That's very kind of you, Azita. From the beginning I wanted the blog to be more than just a listing of recipes, I wanted to interact with the readers and get their feedback, that way I know what they like to cook and I can provide more such recipes. I've met so many wonderful people through my blog, I am truly grateful for that. Looking forward to connecting with you more in the future:) Hope you have a wonderful day:)
Hi! You are a vegan ice-cream lovers dream come true!
I made this with raw cacao and it was ~really~ good, but was wondering when you stored yours overnight in the freezer, what did you store it in? I had mine in a glass Pyrex bowl with a tight lid and it still got ice crystals. Even when I stirred it up some it was like the crystals weren't just on the top layer but through and through. Ice crystals on my ice-cream = not good! Thanks! : )
Hi Karielyn, I'm so glad the ice cream turned out great. Thank you so much for letting me know, I appreciate the feedback.
About the ice crystals...I'm not an ice cream expert, so here are my guesses:
1. You used cacao instead of chocolate. Chocolate has cacao butter, a fat, which together with the agave nectar and the fat from the coconut milk prevents this ice cream from forming ice crystals. I had a plan to try a combination with cacao as well, when I make it I'll see what I can add to keep it creamy even after freezing. Maybe increasing the amount of agave would help.
2. I had nothing smelly in the freezer, so I left the ice cream in the same glass bowl you see in the pictures, uncovered. Next day it was rock hard, left it to thaw for a few minutes and it was still creamy. Of course the texture wasn't the smooth one from before freezing, that's one reason I prefer the ice cream in soft-serve form, when it's full of flavour and has the best texture. Maybe putting the lid on created that "sweating" reaction, or maybe it was no.3.
3. Most canned coconut milk brands are not 100% pure coconut, there's always something or another added to increase the shelf life or to thicken it further. Maybe it was the brand you used. But then again you used cacao, so from the start the cream wasn't fat/sugary enough to prevent ice crystals from forming. Maybe you could use coconut milk with a higher fat content, or try adding some pure coconut oil, that will also add more flavour.
It would take a little experimenting until you get the best results. I will definitely try the cacao version, it's been on my mind ever since I made this one. I will post my results when I do. Thank you very much for your input, it means a lot to me. Hope you have a lovely day:)
Hi again Vegan Magic:) it is interesting what Karielyn is asking about, I was actually going to ask you at a later point if it is possible to make this recipe with Raw Chocolate. As the main ingredients in raw chocolate are raw cacao (powder),raw cacao butter and sweetener, I think it should be possible - based on the answer you gave Karielyn, namely that you need enough fat/sugar to keep the ice cream smooth. That leads me to think that maybe one doesn't have to buy the finished raw chocolate for adding to the coconut cream, but could add the Raw cacao powder and Raw cacao butter directly to the mixture (as well as Agave or other sweetener)? Thank you again for your insights:):)
Gosh this looks delicious! I have a soft serve ice cream machine and I wonder if I can add water to your recipe to have more yield. I will use fresh coconut milk too..will that be a problem? What do you think?
Hello again Azita. Absolutely, you can just add the individual ingredients of raw chocolate until you get the fat/sugar content needed. If you'd like to know more about this, please read the article "Tips for making homemade ice cream softer" by David Lebovitz, it's excellent and it also gives details about freezer temperature and other ingredients that help keep the ice cream soft.
@Ucannevahav2much - Hi, I'm really glad you like it:) I've never used an ice cream machine, so I'm not sure just how liquidy the cream can be to still make a great soft serve. If I were to add water, I'd choose pure coconut water, mostly for its nutritious value. If you are able to make fresh coconut milk, that's fantastic! Just make sure it's very creamy, you need a good amount of fat for this ice cream to come out thick and smooth. If you're going to experiment, please let me know how it comes out:) Thanks so much for stopping by.
Thank you again Vegan Magic for your advice and resource reference, my family and I are in Ice Cream bliss these days!
Have a lovely weekend:):)
My pleasure always, Azita:) I've been in an ice cream mood these days too, in fact I am now working on posting a recipe that I think you're going to like:) You too enjoy your weekend:)
Perfect. I got it perfect! Thanks for this!
That's great, so glad it came out well. Thanks so much for the feedback!
I made this the other day, and all I can say is WOW. Amazingly delicious and creamy vegan ice-cream. Just heavenly. Thank you so much! And I can't wait to try more recipes from your blog, which I only discovered when google-ing vegan ice-cream recipes which use coconut milk. So happy, and thanks again! :)
Thank you so much for the feedback, Deedeedoolittle, your comment has made my day!:) I'm really happy the ice cream came out well and you enjoyed it. I hope you find other exciting recipes on my blog to try:) Have a lovely day!
Adriana, this looks delicious! Store bought vegan ice cream here in the States is super expensive (and hard to find in the rural area where I live), so I'm always interested in homemade recipes. I think I may have a can of coconut milk at home, and I can't wait to try it!
One request, however--would it be possible for you to have a print option for your posts? I'm seeing many I want to try, but I'd rather not drag my laptop into my messy kitchen. ;)
Thanks for all the yummy looking recipes! Can't wait to try them all!
Nichole, I'm delighted that you like the recipes, in particular this ice cream. I hope you enjoy it, it really is amazing:) And thank you very much for the suggestion, I will look into it and get back to you soon.
My wife made this with Ghiradelli chocolate chips...the best. Tried it with a little rock salt ground on top...even better.
@Anonymous: Many thanks for the feedback, I am so delighted that you enjoyed it:) Salt sprinkled over chocolate desserts is something I have yet to try, but I'm sure that only intensifies the flavour. Looking forward to it.
Hi!
We did this recipe 2x with varying amounts of coconut cream. Both times were delicious. They each had different consistencies and were basically frozen after the first 30 min. The first was denser and you could actually roll the chocolate into balls that tasted exactly like truffles! The second batch had more cream and was thinner and more like a fudgescicle. We'll probably try it again to make it more soft serve.
Thanks for such a great recipe!
Namaste,
Julie
Hi, Julie, I am delighted to know that you experimented with the recipe and the result was great each time. It's hard to get the exact same ingredients everywhere, so a little tweaking could make all the difference. Thank you so much for the feedback, I hope you find more inspiring recipes on the blog. Have a wonderful week ahead:)
I love chocolate ice cream and I'm not a vegan, but this has to be the best chocolate ice cream I've ever had. It's totally divine, and really easy to make. I say this before it hits the freezer, but whatever consistency it turns out, it tastes incredible. Also I've had dairy free coconut ice cream from the supermarket and it is no comparison to this.
LauraLee, I couldn't be happier to know that you enjoyed this ice cream so much:) Homemade ice cream is so easy to make and incredibly delicious. I've just been over to your blog and I'm still smiling after watching the video on elephants and your gorgeous pictures; together with your wonderful comment, they've made my day:) Thank you so much for writing, it is lovely knowing you:)
This was SO fantastic tasting and easy! Last week I tried "SO Delicious Coconut Milk Chocolate ice cream" and the taste was practically equal! I would guess your recipe is healthier, maybe cheaper too! I didn't remember that I had vegan chocolate, so I used non-vegan dark chocolate, bummer. Thank you so much for sharing!
Oh! And I left out the agave because I didn't think it would need extra sweetener - it didn't =)
Lisa, that's fantastic news:) Thank you so much for sharing your experience. I haven't tried this ice cream without some kind of sweetener; with your positive feedback I'm thinking of giving it a try, see how I like it. Thank you for taking the time to get in touch, your input is much appreciated:)
I discovered this the other day and couldn't wait to have money to buy a glass bowl, so I went ahead and made it with a metal mixing bowl. The freezing times were different, but it was still oh-so-rich and oh-so yummy! Thank you so much! :D <3
I'm sharing this with every vegan/dairy-free person I know! :D
Stephanie, that's great! I'm so happy you enjoyed the ice cream and thank you very much for spreading the magic:) The glass bowl is my personal preference, it's not a must in this recipe. Sometimes I even use a thick ceramic bowl. I find that these two help prevent the formation of ice crystals around the sides. If you liked this ice cream, I'm pretty sure you'd also like the chocolate mousse sweetened with dates:) Thank you so much for your feedback.
Worked perfectly on the first attempt. I used a ceramic bowl and used syrup instead of agave. Thanks so much for the recipe.
Vanessa, that's great! I'm so happy you enjoyed the ice cream. Thank you very much for the feedback!
Hi, we live in Hong Kong where it is difficult to find vegan food stuff for myself and my daughter who are allergic to diary and egg. I followed your recipe, substituting the 150g 60% chocolate with 100g 100%. Wow, it turned out to be the yummiest dessert we have had for ages.
That's fantastic!:) I couldn't be happier that both of you enjoyed this ice cream. I generally like to use in my recipes ingredients that are widely available, so I guess that's what makes this ice cream so successful:) I've never used 100% chocolate, now I wonder how it tastes. Guess I better find out;) Thank you so much for this wonderful feedback.
I made this and it was rich and AMAZING! I used a 70% dark chocolate bar (200g), 1/4 cup agave syrup, and what ended up being about 1/2 can of the creamy part of coconut milk. Would probably be great even without agave syrup. I need to find out how to buy coconut milk that has more cream to it...how can you tell the fat percent? This also would make a great truffle filling. :D
Thanks for posting!!
Sheila, thank you so much for sharing your experience with the ice cream, I'm very happy that you enjoyed it:) The fat content should be mentioned on the label, but I've also seen some that only listed the ingredients with no additional information. In some cases this info can be found online. See if you can find in your area Full Fat Thai Kitchen Organic Coconut Milk, that's the most popular brand used for making coconut whipped cream.
You are a godsend!!! I am an icecream addict, but to my horror have developed lactose intollerance. Sure sorbet is nice, and I can tolerate soy icecream, but I was really missing icecream.
The first batch I made I didn't have any agave nectar so I used corn syrup. It turned out great - though the soft serve version had a bit if corn syrup texture, I prefer harder icecream anyway and it was delicious!
I have just made my first agave nectar version, but the coconut cream (I didn't have milk) I used was different and has produced a spoungy moussey texture, not as creamy as the first batch. It's 100% coconut cream, perhaps the fat content is too high? Could I add a little lactose free milk or something to fix this? Perhaps as it sets it will become creamier? Still yummy though!
Heather, I'm glad to know you enjoyed the first version and hope that you find a creamy coconut milk brand that's very smooth, so you can see exactly how good this is:) If the coconut cream you used the second time wasn't smooth, I don't think there's much you can do now. If it's anything like the block type of coconut cream I sometimes use in curries, that first needs to be mixed with warm water, then strained and it still doesn't get smooth enough for this ice cream, but at least it's better than using it straight up. Any chance you can find canned coconut milk that's labelled thick or creamy (or at least the label should mention a high coconut extract content or give the amount of fat)? I'd love to know how the second version turned out. Thank you so much for writing:)
Thanks :) I tried another brand and its silky smooth! But the chocolate became cakey when mixing the agave in. I think next time ill try adding that after coconut cream? It's still made a delicious dessert but it shot sort of choc chips and is very thick.
Is coconut cream better to use than milk?
Hello again, Heather:) Coconut milk doesn't have enough fat to make a very creamy ice cream and you would end up with ice crystals. Did you add agave after melting the chocolate? I melt them together and that works fine. The only times the same thing happened to me were when the water underneath the bowl was boiling rather than simmering and the chocolate kind of stuck to the bottom because the bowl was too hot, or when I added cold milk or margarine (not the case here). In both cases removing the bowl from heat and adding a little more agave or coconut milk helped make it smooth again, sometimes I would just need to place the bowl back on the pot to warm up the whole thing. If it's easier to add agave at the end, that should work too:) I hope 3 is the lucky charm;)
This ice cream was delicious! A LITTLE too rich for me, so I'll probably try a chocolate that's not quite so dark next time lol. It was 88%.... But the texture is spot on!
Thanks so much for the feedback, I'm very happy you enjoyed how smooth it was. 88%, that's really dark:) Next time it will be perfect:)
This is a great recipe thanks! - I did make one change though, instead of using agave nectar I used rice malt syrup (trying to cut down on sugar). So its probably not as sweet as your recipe, but my kids & partner love it! If passes their taste test it has to be awesome! Thanks so much - awesome site!
Lauren, I am thrilled to know that you all enjoyed this ice cream. I've never tasted rice malt syrup, I guess any sweetener works in this recipe. I now use date paste to sweeten my desserts, have a look at the chocolate mousse, I'm sure your kids would love it:) Thank you so much for the feedback and your kind words:)
This stuff is seriously AMAZING! I ended up using 1 can of Trader Joe's coconut cream and 1 cup of chocolate chips. After the 2 hours, it was kind of like a mousse texture, very yummy. But this morning, it is JUST LIKE ice cream, smooth and velvety, soooooooo lovely! Thanks so much for this simple, but beautiful recipe. It's going to be a family staple. :)
Aimee, that's fantastic news! I am thrilled that the recipe was a success and you enjoyed the ice cream. Thanks so much for the feedback!
So I was a little on the not-so-wealthy side this week and bought crappy coconut milk instead of the good stuff suggested (mine was only like 60% coconut), and was apparently a little un-smooth walking home (that grandmother on The Princess Diaries would be so ashamed) and additionally couldn't be bothered waiting overnight for my coconut milk to chill, and therefore it was sadly un-separated when I opened the can :( But I thought 'oh well' and just tipped the whole can in, and this still turned out amazingly! I used Lindt 70% dark chocolate (on sale ;), so maybe that made up for my poverty/lack of smoothness/impatience. Anyway, the mix was all runny when I put it in the freezer but didn't go icy and weird like others I've made previously, and also for some reason doesn't set as rock-hard, even when in the freezer overnight. It's so rich and silky and smooth..mmmm...absolute new favourite :)
Sarah, wow! I'm impressed. So glad you tried this recipe and the ice cream came out great. And you saved some money, yay!:) If you'd like more quick'n'easy recipes on a budget, Raw on $10 a day is one of my favourite websites. Thanks so much for the feedback, much appreciated!:)
I made this tonight using my icecream maker and it was amazing! I used 70% cocoa chocolate so it is quite rich and will last me a while. Thanks so much for the recipe!
Hi there, thanks so much for trying the ice cream and leaving your feedback. I'm very happy to know it came out great and you enjoyed it. Hope you try more recipes from my blog:)
I used this recipe for a bottom layer then exchanged the chocolate for mixed berried for the top layer and made an amazing ice cream cake for my sons birthday. It was a huge hit and no one realized it wasn't "real" ice cream! Thank you I will definitely make this again .
Shawneen, chocolate and raspberries, wow! Thanks so much for the feedback. So thrilled to know you turned this simple ice-cream into a birthday cake. Sensational!
Hi Can anyone tell me how long this will keep for in the freezer? Ideally I need a recipe that can be made 2 weeks in advance.
Thanks
Mrs Black, thank you for your comment. I wish I could help, but I usually make desserts for the same or next day.