Rich and creamy vegan chocolate ice cream made with coconut milk and naturally sweetened with maple syrup! It requires only 6 ingredients and you can do it without an ice cream maker!
Ingredients
Full fat canned coconut cream: Full fat coconut cream is key for this recipe to make it extra creamy. Not all brands are created equal in terms of taste and texture, my favorite brand to use is Thai Kitchen (linked in recipe) because it has a neutral taste and high cream to water ratio I’ve tried the Trader Joe’s brand and it works well in this recipe too! If you need to sub canned full fat coconut milk it will be a bit less creamy and the taste will be slightly different – also be sure to omit the almond milk.
Cashew Butter: Use salted cashew butter to contrast the sweetness and bitterness in this ice cream.
Cocoa powder: Any cocoa powder should work. I haven’t tried subbing cacao powder but if you do I would use less because it has a higher fat content and more intense flavor.
Maple Syrup: Pure maple syrup. You can sub an alternative natural liquid sweetener of choice such as agave or honey if not vegan. I haven’t tried subbing coconut sugar or a granulated sweetener but I think it should work fine!
Vanilla: I used pure vanilla extract it gives it a nice flavor and fun fact the alcohol content helps prevent ice crystals from forming!
Can you make vegan chocolate ice cream without an ice cream maker?
Yes! This method requires only a high powered blender and I find it creates the creamiest soft serve versus an ice cream maker.
Simply pour blended ice cream base into an ice cube tray and freeze overnight. When ready blend the ice cubes until smooth and creamy. It’s perfect creamy soft serve texture at this point, or you can freeze it until firm and scoop-able if you prefer!
If you want some other refreshing frozen desserts check out my nice cream guide or this creamy healthy vegan magnum!
If you try this recipe I’d love to see your creations! Tag me in your posts or stories on Instagram @wholesomehedonista!
Vegan Chocolate Ice Cream
Ingredients
- 1 13.6 oz can full fat coconut cream * see notes below
- 1/3 cup almond milk unsweetened
- 2 tbsp cashew butter salted
- 1/3 cup + 1 tbsp cocoa powder
- 1/3 cup maple syrup
- 1/2 tsp vanilla
- pinch salt
Instructions
- Combine can of coconut cream, almond milk, cashew butter, cocoa powder, maple syrup and vanilla in a blender and blend until smooth.
- Pour into an ice cube tray (it should fit into just one its ok if very full they'll come out easily).
- Freeze overnight (at least 8 hours, until firm)
- Blend ice cubes in a high powered blender with a small splash of almond milk if needed until smooth and creamy. Use tamper if you have a vitamix or stop machine and scrape down the sides until fully blended.
- Enjoy as creamy soft serve or transfer to a freezer safe container and freeze about 4-6 hours to firm up.
- Let thaw 10-15 mintues at room temp to soften. Add toppings of choice or enjoy plain.
Notes
Nutrition
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