This vegan chocolate ice cream float uses simple wholesome ingredients to create a delicious vegan spin on a classic dessert. Dairy-Free, Oil-Free, Paleo.
*The coconut cream used in this recipe is only the firm white stuff gathered at the top of chilled cans of full-fat coconut milk. You’ll need to chill the can in an upright position overnight for the cream to separate from the water and surface up to the top. I used an organic Thai Kitchen full fat coconut milk can for this recipe. Reserve the remaining milk and water for other uses, only use the firm white cream for the whip. Note that it’s very important for the full fat coconut milk cans to be chilled first so it separates. If the solids aren’t this thick when you open the can, the whip isn’t going to work as well and will be too liquid:
**If you prefer, instead of the banana ice cream (or "nice cream") you can use regular vegan vanilla ice cream here for a more classic effect. You can use your favorite store-bought kind. Or if you prefer to make your own, I recommend this vanilla and salted caramel recipe.
***Feel free to use a non-dairy milk alternative of your choice. If you want a richer effect (and a nut-free alternative), use some of the leftover coconut milk from the can of coconut milk used to make the whipped cream here.
****Note: the middle part of the float will begin to separate if it's not enjoyed straight away. If this happens, simply give the mixture a stir and enjoy.
Keywords: vegan chocolate ice cream float (dairy-free, oil-free, paleo)