No-Churn Dark Cacao Ice Cream (Vegan)

Ingredients (4 portions)

• 400 ml full-fat coconut milk (can, chilled)

• 2 tbsp raw cacao powder

• 2–3 tbsp maple syrup (to taste)

• Pinch of salt

• Optional: ½ tsp vanilla

Preparation

1. Whisk cacao powder with maple syrup until smooth.

2. Add coconut milk, salt, and vanilla. Whisk thoroughly.

3. Pour into a shallow container.

4. Freeze 4–5 hours, stirring once after 60–90 minutes.

Why it works (science)

• Coconut fat prevents ice crystal growth.

• Sugar lowers freezing point, improving scoopability.

• Cacao polyphenolsremain stable at freezing temperatures.