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!

Ingredients

• 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

Instructions

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.

Heather Pace

A classically trained chef turned raw-dessert chef, she is a travel bug, a chocoholic, and a certified yoga instructor.

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