By Claire Georgiou, Reboot Naturopath, B.HSc ND
Vegan ice cream is music to my ears, and it’s super easy, delicious and a great chocolate fix! This is my favourite dairy free chocolate recipe. I used organic brown rice malt syrup in this recipe because rice syrup has a lower sugar content than honey or maple syrup so it doesn’t make it overly sweet and has a very mild flavour but maple syrup and honey will also work nicely. If you miss chocolate ice cream at all you won’t miss it anymore.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 340
Fat: 24g
Trans Fat: 20g
Cholesterol: 0mg
Sodium: 60mg
Carbohydrates: 28g
Fiber: 5g
Sugars: 11g
Protein: 6g