Vegan Chocolate Ice Cream
6 tbsp Bonsan Chocolate Spread
50g granulated sugar
300ml coconut whipping cream
¼ tsp vanilla extract
⅛ tsp salt (preferably kosher)
1. In a food processor, blend together the chocolate spread, sugar, coconut cream, vanilla, and salt until smooth.
2. Transfer to a bowl and refrigerate until cold, about 1 hour.
3. Once the ice cream mixture is cold, freeze it in your ice cream maker or a freezer-safe container. Freeze until firm, about 4 hours or overnight.
