Preparation Time: 8 hours, 30 minutes

Today's vegan recipe of the day is vegan chocolate ice cream! This recipe takes a bit of time to prepare, but it is so worth it. Imagine the cold, creamy taste of chocolate ice cream with crunchy chunks of dark chocolate to keep it interesting. That's exactly what you can expect when you prepare this delicious dessert recipe.

This vegan recipe, just like every other vegan recipe of the day, is not one of my own, but one contributed by passionate vegans from the community. If you would like your recipe featured on my blog, please email it to jackalhead@live.com along with a picture of it.

Ingredients:

1. 2 tsp. vanilla sugar

2. 1/2 cup confectioner's sugar

3. 1/2 tsp. xanthan gum

4. 1 1/4 cup aquafaba

5. 7 oz. dark chocolate, chopped

Directions:

1. 1. Place a double boiler over some simmering water and melt your 7 oz. of dark chocolate in it. Stir frequently and scrape the sides to prevent any scorching. Allow to cool for 10 minutes.

2. Beat your aquafaba in the bowl of a stand mixer. Continue to beat on high until the aquafaba becomes fluffy and increases to 4 times the original volume. This shouldn't take much longer than a minute.

3. Mix in 1/2 tsp. of xanthan gum and beat an additional 30 seconds.

4. Pour in your confectioner's sugar and vanilla sugar and beat for another 2 minutes or until the foam becomes firm and glossy in texture.

5. Slowly fold your melted chocolate into the whipped foam until it is fully mixed in.

6. Place your product in a container with a tightly sealed lid and put the container in the freezer.

7. Allow to freeze overnight or for 8 hours.

8. Before eating, top with shavings or chunks of additional dark chocolate to provide the contrast of crunch to your new creamy concoction.

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