...
Go Back
–+ servings
vegan chocolate ice cream

Vegan Chocolate Ice Cream

5 from 1 vote
Rich, creamy dairy-free chocolate ice cream made with full-fat coconut milk and naturally sweetened with maple syrup. Heating the base slightly ensures a perfectly scoopable texture.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 people
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cans full-fat coconut milk Do not use light coconut milk
  • ¾ cup unsweetened cocoa powder Sifted to remove lumps
  • ½ cup maple syrup Provides smooth sweetness
  • 1 teaspoon vanilla extract Enhances the cocoa flavor
  • ¼ teaspoon sea salt Balances the sweetness

Equipment

  • 1 Ice cream maker Bowl must be frozen overnight
  • 1 Saucepan For heating the base
  • 1 Whisk For combining ingredients smoothly
  • 1 Fine mesh strainer For sifting cocoa powder

Method
 

  1. Pour the coconut milk into a saucepan over medium heat until small bubbles form around the edges.
    heating coconut milk in saucepan
  2. Whisk in the cocoa powder, maple syrup, vanilla, and salt until the mixture is completely smooth and glossy.
    whisking cocoa powder and maple syrup
  3. Transfer the warm liquid to a container, cover with plastic wrap touching the surface, and chill in the refrigerator for four hours.
    prepping chocolate base for chilling
  4. Pour the cold mixture into your ice cream maker and churn for twenty minutes until it reaches soft-serve consistency.
  5. Scoop the churned ice cream into a loaf pan, cover tightly, and freeze for two hours until firm.

Nutrition

Serving: 140gCalories: 310kcalCarbohydrates: 24gProtein: 4gFat: 24gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 115mgPotassium: 250mgFiber: 4gSugar: 16gVitamin C: 1mgCalcium: 45mgIron: 3mg

Notes

Store tightly covered in the freezer with a piece of parchment paper pressed to the surface. Let sit at room temperature for 5 minutes before scooping.

Tried this recipe?

Let us know how it was!