Vegan Chocolate Ice Cream
I think you’ll love my easy vegan chocolate ice cream recipe! I’ve made this ice cream a handful of times and it never stays around for long. It also stays scoopable in the freezer!
- 1 can full-fat coconut milk
- ⅓ cup maple syrup
- ¼ cup cacao powder
- ¼ cup dark chocolate chips/chunks
- 1 tsp. vanilla extract
- ⅛ tsp. salt
Blend all but the chocolate chips in a blender until smooth. Place the chocolate chips into a heat-proof bowl set over a pot of hot water on the stove.
Pour the liquid over the top and allow the mixture to heat up, melting the chocolate. Whisk every few minutes. Do not boil; just heat to melt the chocolate. Pour the liquid into a large bowl and place in the fridge until well chilled, at least 8 hours.
Process through an ice-cream maker (it’ll be like soft serve at this point), and then transfer it into a container and place into the freezer for at least 4 hours to firm up a bit more.
I drizzled chocolate sauce, freeze-dried raspberries, and sliced almonds on top. It was absolutely delicious!
Gives 3–4 servings.
A classically trained chef turned raw-dessert chef, she is a travel bug, a chocoholic, and a certified yoga instructor.