Vegan chocolate ice cream recipe
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- Dish type
- Frozen desserts
- Ice cream
- Coconut ice cream
Quick and healthy, this vegan ice cream has nothing to envy from the traditional one!With only 4 ingredients, the recipe doesn't require any equipment except for a bowl.
London, England, UK
4 people made this
- 9 tablespoons Cocofina® coconut butter
- 5 tablespoons Cocofina® coconut nectar
- 100ml Cocofina® coconut water
- 2 tablespoons cocoa powder
MethodPrep:10min ›Cook:1min ›Extra time:3hr freezing › Ready in:3hr11min
- Melt the coconut butter by placing the jar in a warm place until liquid, or by microwaving in a microwave-safe dish in 30-second increments until liquid.
- Place all ingredients in a food processor and blend until creamy. Pour into a large dish and place in the freezer for a few hours until set. Remove from the freezer, scoop into bowls and enjoy!
Enjoy this refreshing dairy free ice cream on its own or for more decadence, add some coconut nectar or some coconut chips.
See it on my blog
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Vegan Chocolate Ice Cream
I made it all the way through May and over a week into June before breaking out my ice cream maker and friends, it wasn&rsquot easy. It&rsquos been hot (since, like, April), schools been out (since, like, FOREVER), and life has been stressful.
Don&rsquot you all think we could use some homemade ice cream right about now?
The ice cream recipes on this website are some of my most popular recipes of all. Everyone loves my 5-Ingredient Coconut Ice Cream. Try it and you&rsquoll see why. And since we are at the height of strawberry season, this Classic Strawberry Ice Cream has been trending hard.
Now, I&rsquom adding a new classic flavor to the mix.
Vegan Chocolate Ice Cream, to be exact.
The Best Vegan Chocolate Ice Cream Recipe
Yep, the BEST vegan chocolate ice cream recipe. I said it! Today we’re gonna make the best vegan chocolate ice cream recipe ever. It’s the best for so many reasons, but lemme list just a few to whet your appetite:
- #1: It’s rich and creamy
- #2: It’s friggin’ easy to make
- #3: It has deep chocolate flavor
- #4: It’s just the right amount of sweet
- #5: It’s made with simple, whole ingredients
Standard ice cube trays hold about 1 oz. (2 tbsp.) of liquid per cube, so you will likely need to fill 1 1/2 trays and freeze them. If you have any remaining liquid left over after measuring and freezing, use it as a sauce to pour over scooped ice cream! Silicon ice cube molds work best. To bake the sweet potatoes, wash thoroughly and place directly on oven rack, baking at 350°F (175°C) for 30 minutes or until tender. Do not boil or steam them as the excess moisture will change the quality of the blend. Be careful not to use a banana that is too ripe, or its flavor will overpower the ice cream.
The Ingredients & Swaps
Sweet Potato – This adds lovely texture and flavor. The Japanese sweet potatoes contain more starch and less water. However, you can also use the classic orange sweet potatoes or even purple sweet potatoes (if you can find them- they are sweeter, though, so may require less sweetener). Just make sure to bake the orange/purple varieties in the oven, so they aren’t too ‘wet.’ Slice in half when baking to help absorb even more moisture content.
Canned Coconut Milk – Full-fat coconut milk is rich and creamy in a similar way to heavy cream, so it makes for a great plant-based alternative. If you don’t like the taste of coconut milk, then you can use different plant-based milk like cashew milk, almond milk, etc. (for a nut free ice cream, you could use oat milk). However, in that case, add 3 tablespoons of refined coconut oil too otherwise, it will freeze solid. You can also use other vegan ‘creams’ for a creamier result.
Cacao Powder – Or cocoa powder, if that’s all you have. You could also mix a combination of cacao and dark cocoa for a deeper flavor. Or use carob powder.
Maple Syrup – or another liquid sweetener of choice such as agave.
Dates – These will naturally sweeten without the need for sugar. However, note that sugars actually help to keep ice-cream soft, so changing sweetener/sugar types will affect the set of the ice-cream in different ways. Sugar free ice cream is often harder set.
Vanilla Extract & Salt – The alcohol content in the vanilla extract will help to keep the ice-cream slightly softer while also flavoring, and a dash of salt is always wonderful with chocolate.
Instant Coffee (optional) – Whether you want a mocha flavor or just to intensify the chocolate flavor. Adding coffee to chocolate helps to add layers to the flavor in sinfully delicious ways.
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Acacia gum is low in calories, 100% natural and increases fibre content, making it ideal for healthy products! Find out more about Acacia Gum and Alland & Robert.
The Most Decadent Vegan Chocolate Ice Cream
I think two of my favorite things to make are cakes (all cakes, but especially cupcakes ) and ice creams.
Oh my goodness, I love making ice creams! They’re so easy to make, and taste soooo good!
There’s really no downside!
So in my quest to make ice creams in all the flavors (got vanilla, coconut, mint chocolate chip and salted caramel so far – so much fun still ahead!), of course chocolate has to come fairly soon on the list. Chocolate is a major player in the whole ice cream game after all!
I knew I wanted to make a really really rich and decadent chocolate flavor. Like not just adding some cocoa to it and calling it a day.
And this fabulous vegan chocolate ice cream really gets it right! It’s decadent and rich as all heck!
The decadence and richness comes from adding a couple of slabs of vegan dark chocolate to it in addition to a large dose of cocoa.
The result is a chocolate mousse style ice cream that doesn’t disappoint!
I’m not kidding about the richness though – it’s crazy rich but in such a good way. You only need a small portion of this to be entirely satisfied! And I mean entirely!
If you’re so inclined (we totally were) you can add some more chopped vegan dark chocolate over the top when serving. Oh yum!
To make this delicious vegan chocolate ice cream, you simply add coconut milk, coconut cream, cocoa, sugar and golden or maple syrup to a pot and bring it to a simmer stirring regularly.
When it reaches a simmer, you remove from the heat, and add in a little vanilla and some vegan dark chocolate. Allow it to sit for a minute to give the chocolate a chance to melt and then whisk it in. Then you blend for 30 seconds using an immersion blender if you have one, or a regular blender if you don’t. This is to remove any last trace of graininess there may be in the ice cream texture.
Then you transfer this mixture to a container with a lid, place into the fridge and allow to cool completely.
Due to the dark chocolate in the recipe, this mixture may begin to set while it cools, becoming the consistency of chocolate mousse. This is totally okay!
When it’s cooled completely, you add to your ice cream machine and churn it until it reaches the consistency of thick soft serve.
Then you transfer it from the ice cream machine to a loaf pan, smooth it down, cover with tinfoil and place into the freezer to set.
I couldn’t decide whether this was better in bowls or in cones, so we went with both!
You will love this fabulous vegan chocolate ice cream, it is:
- Amazingly rich
- Like a chocolate mousse ice cream!
- The darkest richest chocolate flavor
- The ideal ice cream texture
- Perfectly smooth and creamy
I’d love to know what you think of this chocolate ice cream recipe! Let me know in the comments.
And if you make this ice cream, pop back and let us know how it turned out (and don’t forget to tag any pics #lovingitvegan on instagram!)
I don’t think so. I believe that the churning of an electric ice cream maker is key to having this recipe turn out well.
I have this Cuisinart ice cream maker, and I love it. I store the bowl in the freezer, and it’s ready to go whenever I want to make ice cream. It’s also a really nice size – I can keep it out on the counter without it taking up too much space.
If your ice cream maker is different, the amount of time required to make the ice cream may vary. Please follow the directions for your ice cream maker.
This is delicious on its own, or topped with vegan chocolate sauce or dairy free caramel sauce.
Vegan Chocolate Ice Cream
It seemed only fitting to celebrate National Ice Cream Day with the very first dairy-free ice cream recipe that I made. I shared this recipe for vegan chocolate ice cream over ten years ago, and wanted to make sure it was every bit as good as I remembered. But since my freezer is packed with non-dairy ice cream pints for review (two dozen – no joke!), I asked Leah to test it again. She also took some lovely pictures to show you just how rich and creamy this easy, classic dessert is.
Leah gave this vegan chocolate ice cream a very positive review, but recommended further heightening the flavors with a little salt. Brilliant! If you’re a fan of Modern Family, then you know that even Sophia Vergara can’t resist that perfect pinch of salt in chocolate.
And if you don’t have an ice cream maker, all is not lost. Simply use firm silken tofu, chill in the refrigerator, skip the freezing process, and enjoy it as a creamy chocolate mousse!
What’s the best ice cream maker?
Lastly, what’s the best ice cream maker? Alex and I use this 2 quart ice cream maker and love it! It’s a great holiday or birthday present to ask for if you don’t want to splurge for it.
Churning the ice cream takes about 15 minutes. After it’s done you can eat your ice cream right away for a soft serve texture. Or, follow the instructions in the recipe below to freeze it to a hard ice cream texture: it takes about 4 hours to freeze up!