My favorite vegan chocolate ice cream! Made with coconut and almond milk, cacao powder, maple syrup, and sea salt. Dairy-free, healthier than most, and so YUM!
I’m semi embarrassed about how long I’ve put off sharing this recipe with you.
The ratio of batches made to months it’s take to finally write it down in shareable-with-the-internet form…it’s not good friends, not good.
The delay wasn’t because it’s not good, it’s perfect. Taste, texture, ingredients – it’s everything I could ever want the basic but essential chocolate ice cream recipe on this blog to be. And it’s not because I needed to test or tweak, I’ve made it so many time I could do it with my eyes close (challenge = accepted!) For a hot minute (cold minute?) there it was winter which did get in the way, but you and I both no true ice cream love knows no season.
The real reason it’s taken so long is because every time I would make a batch I couldn’t keep my own personal ice cream spoon out of it long enough to finish the video. Next time I’ll turn on the camera. Next time I’ll write down exactly how much almond milk. Next time I won’t devour it all without using a bowl or toppings or such other frivolous things that only get in they way of me and this tantalizing frozen chocolate bliss.
The day I finally shot these photos, I made two batches – one to photograph and one to eat. Yup, true story.
Ice cream obsession level: shamelessly greedy.
I admit I’ve been selfish, hoarding all the scoops just for me. You may not understand now, but three
bites scoops in and you will.
I think it’s clear at this point that I’m deeply in love with this recipe. It is probably the most thoroughly “tested” recipe to ever grace these blog parts. So that means that even though using words like PERFECT feels risky when it comes to recipes because everyone has different tastes, I feel confident enough to go there.
This vegan chocolate ice cream is healthier than most. Made with a combination of full fat coconut milk and almond milk, so it’s not as high fat. But churned, so hello still superbly luscious texture. Sweetened just a little…or a little bit more. With an optional collagen protein boost. Salted, of course. 110% irresistible, obviously.
I’ve tried and tweaked this recipe a dozen different ways, so I’ve got lots of options to make it as HEALTHY and decadent or DECADENT and healthy as you like:
- Sweetener. Personally I think 2 tablespoons of maple syrup (or honey, agave, etc.) is just perfect, but anywhere from 1-4 tablespoons is delicious. Coconut milk is naturally sweet so you don’t need a lot.
- Cacao or cocoa. Cacao powder is my preference, but either is fine. Or even carob!
- With collagen. I like to add a couple of scoops of collagen peptides, but skip this if you are vegan. I don’t recommend other protein powders as they will mess up the creamy texture.
- Thickener. I have found tapioca starch to work best, but you can substitute with arrowroot or cornstarch.
- Gum-free coconut milk. I typically use the Trader Joe’s full fat coconut milk, which doesn’t contain guar gum. Using a brand with guar gum will make it even creamier, but not necessary.
- Make it nut-free. Use hemp milk, soy milk, or light coconut milk in place of the almond milk, and you’ve got dairy-free + nut-free ice cream.
Proof I’ve made this ice cream way too many times.
This recipe is simple, but there are quite a few steps: blend the ingredients > cook to a thick pudding consistency > cool completely > churn > eat immediately or freeze and scoop. Yes, you will need an ice cream maker. (If you don’t have one I recommend a higher fat or banana based ice cream instead!) I have and really like this one from Cuisinart.
Frozen berries are my favorite thing to throw on top, but simple, homemade, GOOD chocolate ice cream like this is a deliciously blank topping canvas so feel free to get crazy – sprinkles, syrups, cookie chunks, brownie hunks, the whole pantry. Or nothing at all, and just relish in every perfect creamy bite.
Happy healthier ice cream making to you!
WATCH HOW TOPrint
My favorite vegan chocolate ice cream! Made with coconut and almond milk, cacao powder, maple syrup, and sea salt. Dairy-free, healthier than most, and SO YUM!
- Place the bowl of the ice cream maker in the freezer the night before.
- Blend all the ingredients until well combined.
- Pour into a medium saucepan and bring to a boil over high heat stirring frequently. Once it is boiling, keep whisking for 2-3 minutes until thick.
- Remove from the heat and transfer to a bowl or container. Place in the refrigerator until completely cool (about 4 hours minimum).
- Once the mixture is cool, churn in the ice cream maker according to the manufacturer’s instructions.
- Serve immediately or transfer to a shallow dish and freeze for 2-3 hours until firm enough to scoop.
- It will keep in the freezer for a few days, but become less creamy with time.
*I used a gum-free variety, but with or without guar gum is fine. Shake the can before using so you get both the cream and the water.
**Any kind of non-dairy milk from a carton is fine. Or you can use light canned coconut milk or homemade almond/nut milk for an even richer ice cream.
***You can sub arrowroot or cornstarch, but I find tapioca to yield the best texture.
****Personally I find 2 tbsp to be the perfect amount, but use more/less depending on how sweet you want it. You can use other liquid sweeteners instead, or even coconut sugar.
I like to add 2 scoops of collagen peptides (not vegan), but that is completely optional and won’t affect the flavor or taste at all.
- Serving Size: 2 scoops
- Calories: 279
- Sugar: 8
- Fat: 18
- Carbohydrates: 28
- Protein: 5
CLICK BELOW TO PIN