Instant Coconut Maple Ice Cream with Dark Chocolate


Preparation info

  • Serves


    • Difficulty


Appears in

Rose Elliot's Complete Vegan

Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

  • About

The coconut milk used here needs to be chilled for several hours – I always keep a couple of cans in my refrigerator so they are ready for immediate use.


  • 1 × 400 g (14 oz) can full-fat coconut milk, refrigerated
  • 2–4 tbsp maple syrup<


Drain the liquid from the can of coconut milk and discard. Put the solidified coconut cream into a serving bowl and pour the maple syrup on top. Mix lightly, then top with grated chocolate to taste and serve immediately.