Vegan Chocolate Ice Cream
This Vegan Chocolate Ice Cream is a rich, creamy, and indulgent dairy-free dessert made with simple ingredients like coconut milk, cocoa powder, and sweeteners. It's the perfect treat for anyone craving a smooth and chocolatey frozen dessert without the use of dairy or eggs. This easy-to-make recipe requires just a few steps, and it’s customizable with your favorite mix-ins or toppings.
Equipment
- Ice Cream Maker: 1 (Essential for churning)
- Medium Saucepan: 1 (For heating the base)
- Whisk: 1 (For mixing)
- Measuring cups (1 set)
- Measuring spoons (1 set)
- Airtight Container: 1 (For storing the ice cream)
Ingredients
- 2 cans 13.5 oz Coconut milk (full-fat)
- 1/2 cup Cocoa powder unsweetened
- 3/4 cup Maple syrup or agave syrup
- 1 tsp Vanilla extract
- Pinch Salt
- 1/2 cup Chocolate chips optional, for mix-ins
Instructions
Prepare the Base:
- In a medium saucepan, combine the coconut milk, cocoa powder, maple syrup, vanilla extract, and salt. Whisk the mixture over medium heat until it’s fully combined and warmed (but not boiling). Remove from heat and let cool for about 10 minutes.
Chill the Mixture:
- Transfer the mixture to a bowl and place it in the refrigerator for at least 2-3 hours to chill thoroughly. This helps achieve a smoother consistency when churning.
Churn the Ice Cream:
- Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually about 20-30 minutes). The mixture should reach a soft-serve consistency.
Optional Add-ins:
- If you’re adding chocolate chips or other mix-ins, fold them into the ice cream in the last few minutes of churning.
Freeze the Ice Cream:
- Transfer the ice cream into an airtight container and smooth the top. Place it in the freezer for at least 4 hours to firm up.
Serve and Enjoy:
- Scoop the ice cream into bowls or cones, and enjoy your rich, creamy, vegan chocolate ice cream!
Notes
- Substitute for Coconut Milk: If you're not a fan of coconut flavor, you can use cashew milk or almond milk, but keep in mind the texture may be slightly different. You may need to add a little more coconut cream to achieve the desired creaminess.
- Sweeteners: Maple syrup works best, but agave syrup or coconut sugar can also be used as a substitute. If you’re using a different sweetener, adjust the amount to taste.
- Storage: Store leftovers in an airtight container in the freezer for up to 2-3 weeks. To prevent ice crystals, place a piece of parchment paper on top of the ice cream before sealing the container.
- Churning Alternatives: If you don’t have an ice cream maker, pour the mixture into a container and freeze, stirring every 30 minutes until it’s frozen and smooth.