Chocolate Fudge Ice Cream Cups
Just 6 ingredients and NO ice cream maker needed to make these vegan decadent chocolate fudge ice cream cups. These will remind you of chocolate fudgesicles you ate growing up. They couldn't be easier to just pop one out of the freezer when the chocolate craving strikes!
Servings: 9 fudge cups
Ingredients
- 1 1/2 cups coconut cream (ONLY using the cream not the water part of the full-fat coconut milk. You'll need 2 cans to get 1 1/2 cups out of them)
- 2 tablespoons (28g) smooth/runny tahini (or cashew butter)
- 6 tablespoons (120g) pure maple syrup or agave
- 2 teaspoons (10g) vanilla extract
- 1/2 cup (48g) unsweetened cocoa powder
- 2 tablespoons (24g) coconut sugar
- 1/4 teaspoon sea salt
Note: I highly recommend Thai Kitchen brand as it seems to have the best quality, thickest and creamiest coconut cream. Other brands tend to be watery. You can find it in the Asian section. You will need to place the cans in the fridge overnight at least, 2 days is even better, so you can scoop out only the hardened cream at the top of the can.
Instructions
- Scoop out the thickened/hardened cream from the cans to measure out 1 1/2 cups (360g), do NOT use the water. Discard or use in a smoothie. Add the remaining ingredients to the coconut cream to the food processor and process until completely smooth, scraping the sides a couple of times during.
- Pour the ice cream base into 9 foil liners and garnish with chopped chocolate or cocoa nibs, if desired. Place in the freezer until solid, at least a couple of hours. These can be eaten straight out of the freezer and have the perfect, firm texture. No need to wait to thaw them!
Notes
Nutrition per ice cream cup: 149 calories, 8.6 g fat, 2.2 g protein, 17.4 carbs