Vegan Chocolate Ice Cream

This vegan chocolate ice cream only needs 7 ingredients. With twice the chocolate and a perfect melt-in-your-mouth texture, you wouldn't know it's dairy-free!

Course Dessert

Diet Vegan

Prep Time 1 20

Total Time 1 20

Calories 335kcal

Author Lyza

Equipment

Ingredients

2 cans coconut milk, refrigerated
6 oz 70% dark chocolate, chopped
¼ cup sugar
⅔ cup cacao powder
¾ cup vanilla creamer
1 tsp vanilla extract
A pinch of sea salt

Instructions

Place the ice cream maker bowl in the freezer the night before.
Combine 1 can of coconut milk, chopped dark chocolate, and sugar in a pot. Heat over medium-low until the chocolate is melted.
Pour the mixture into a glass bowl and freeze for about 45 minutes.
Transfer the chilled mixture to a blender and blend on high with the remaining ingredients until smooth and creamy.
Add the mixture to the ice cream maker and prepare according to the manufacturer’s instructions.
Once churned, you can immediately serve the vegan chocolate ice cream or freeze until firm.
Remove the ice cream from the freezer 10 minutes before scooping. Enjoy!

Notes

For creamier vegan ice cream, swap the creamer for cashews to increase the base's fat content. Soak the cashews in hot water, drain, and blend them with the other ingredients for about 3 minutes or until the ice cream mixture is very smooth.
Looking for mix-ins to add to your chocolate ice cream? How about cacao nibs, vegan marshmallows, peanuts, crushed-up cookies, or frozen strawberries? Just add them in the last 5 minutes of churning, or when the ice cream looks like a soft serve, so they'll get incorporated throughout.
Make this recipe with a tablespoon or two of vodka before churning! Vodka helps keep the homemade vegan ice cream from turning too hard. This secret ingredient also prevents ice crystals!

Nutrition