Desserts

Vegan Chocolate Ice Cream

Name: Vegan Chocolate Ice Cream
Prep time: 10 min
Cook time: 30 min
Total time: 2 h 40 min
Yield: 9
Ingredients: 14 ounces full fat coconut milk; 2 cups vanilla almond milk; 1/2 cup sugar; 1/3 cup natural unsweetened cocoa powder; 1/2 teaspoon agar agar

Servings: 9 Total Time: 2 hrs 40 mins Difficulty: Intermediate

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Creamy Chocolate Ice Cream made with coconut milk, almond milk, and rich cocoa delivers deep chocolate flavor in every smooth, scoopable bite.

Chocolate ice cream in an ice cream scooper.

Dive into the dreamy depths of pure chocolate heaven.

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Vegan Chocolate Ice Cream

Courses: Desserts

Difficulty: Intermediate Prep Time 10 mins Cook Time 30 mins Rest Time 120 mins Total Time 2 hrs 40 mins

Servings: 9

Best Season: Summer, Suitable throughout the year

Description

Rich, velvety, and wonderfully chocolatey, this homemade Chocolate Ice Cream is proof that simple ingredients can create something truly special. Full-fat coconut milk and vanilla almond milk blend with cocoa powder to create a luscious texture, while just the right amount of sweetness lets the deep chocolate flavor shine through.

Whether served in a cone, piled into a bowl, or topped with your favorite fresh fruit or chocolate shavings, this frozen treat is sure to satisfy every chocolate craving. It’s a delicious dessert to keep on hand for warm afternoons, family celebrations, or whenever you’re in the mood for a cool, homemade indulgence.

Ingredients

14 ounces full fat coconut milk (chilled)
2 cups vanilla almond milk (chilled)
¹⁄₂ cup sugar
¹⁄₃ cup natural unsweetened cocoa powder
¹⁄₂ teaspoon agar agar

Instructions

Blend coconut milk, almond milk, sugar, cocoa, and xanthan gum in a blender until well combined. Refrigerate for 2 hours.

Once the ice cream mixture has chilled, transfer it to an ice cream maker and prepare according to the manufacturer's instructions.

If you want to add nuts, chocolate chips, and marshmallows, do so in the last few minutes of churning, while the ice cream is still soft enough to incorporate them.

Note: If you don't have an ice cream maker, transfer the mixture to a medium-sized bowl with a lid and place it in the freezer. Remove the ice cream and whisk it vigorously for 1 to 2 minutes every hour for 5 to 6 hours or until set..

Cover the ice cream with plastic wrap, ensuring it is pressed firmly onto the top of the ice cream, then seal it with a lid.

Store in the freezer for 4 to 6 hours before serving. Keep frozen.