I am a bit embarrassed about how long I shared this recipe with you. (vegan chocolate ice cream)
The ratio of batches made to months it takes to finally write it down in shareable-with-the-internet form…it’s not good friends, not good.
The delay was not because it is not good, it is perfect. Taste, texture, ingredients – all I would like is a basic but important ice cream recipe on this blog. And it’s not because I needed to test or tweak, I’ve made it so many times I could do it with my eyes close (challenge = accepted!) For a hot/warme minute (cold minute?) there It was winter that got in the way, but you and I have no true ice cream love for the season.
The real reason for this is so long that whenever I make a set, it doesn’t take long to complete my spoonful of ice cream videos. I will open the camera next time. Next time I will write exactly almond milk. Next time I will not try to do everything without using a bowl or toppings or other trivial things that will distract me and the exotic frozen enjoyment of this chocolate.
The day I finally took these pictures, I made two volumes – one for shooting and the other for eating. Yup/Yes, true story.
Ice cream obsession level: shamelessly greedy.
I admit that I became selfish and kept all the scoops just for me. Now you don’t understand, but three bites will squeeze in, you know.
I think it is clear at this point that I like this recipe very much. This is a very complete “test” recipe for the grace parts of this blog. So, even though I think it is dangerous to use words like PERFECT in the context of cooking because I have so many different options, I feel confident enough to get there.
This vegan chocolate ice cream is healthy for a lot. It is made from a mixture of whole coconut milk – and almond milk, so it is not too high. But churhed, so hello you are still making amazing progress. Made a little fun… or more. With an optional collagen protein boost. Salted, of course. 110% irresistible, obviously.
I have tried and modified this recipe in a dozen different ways, so I have lots of options to make it healthy and rotten and just as healthy and healthy as you
- sweet. Personally, I think 2 teaspoons of maple syrup (or honey, agave, etc.) is perfect, but anywhere from 1-4 teaspoons will taste good. Coconut milk is naturally sweet, so you don’t need much of it.
- Cacao or cocoa. Cocoa powder is my favorite, but a good one. Or even Carol!
- With collagen. I would add two scoops of collagen peptides, but skip it if you are a vegan. do not recommend the other side effects of protein powder as it will damage the creamy texture.
- Thickener. I have found tapioca starch to work best, but you can substitute it with arrowroot or cornstarch.
- Gum-free coconut milk. Usually I use Trader Joe’s whole coconut milk, ***, without guar gum. Use the product with guar gum will make it creamier, but not necessary.
- Make it nut-free. Use hemp milk, soy milk, or light coconut milk in place of almond milk, and you’ve got dairy-free + nut-free ice cream.
Proof that I have made this ice cream many times.
The recipe is simple, but there are a few steps: mix the ingredients> cook with a thick pudding consistency> cool completely> squeeze> eat immediately or scoop frosting. Yes, you need an ice cream maker. (If you don’t have one I highly recommend a banana or banana-based ice cream instead!) This is what I really like about Cousinard.
Throwing frozen berries on top is my favorite, but simple, homemade, nice chocolate ice cream topped with a delicious plain canvas like this, so nuts — sprays, syrups, cookie particles, brownie hangs, go all over the pantry Feel free to Or nothing, enjoy every perfect bite of the creamy.
Happy healthier ice cream making to you!
My favorite vegan chocolate ice cream! Made with coconut and almond milk, cocoa powder, maple syrup, and sea salt. Dairy-free, healthier than most, and SO YUM!
- 15oz can full-fat coconut milk*
- 2 cups (480g) almond milk**
- 1/3 cup (45g) tapioca starch***
- 1/2 cup (35g) cocoa powder or cocoa powder
- 1–4 tbsps maple syrup****
- 1 tsp vanilla extract
- 1/4–1/2 tsp sea salt
- Place the ice cream maker’s container in the refrigerator the night before.
- Blend all the ingredients until well combined.
- Pour into a medium saucepan and boil over high heat, stirring frequently. When it boils, cook for 2-3 minutes until it thickens.
- Remove from heat and transfer to a bowl or container. Keep in the refrigerator until completely cooled (at least 4 hours).
- When the mixture cools, knead the ice cream maker according to the manufacturer’s instructions.
- Serve immediately or transfer to a shallow container and refrigerate for 2-3 hours until just enough to simmer.
- Store in the fridge for a few days but do not have a little cream over time.
- I use a variety without gum, but quar is good with or without gum. Stir the can before use so that you get both cream and water.
** Any kind of non-dairy milk from carton is good. Or you can use lightly canned coconut or homemade almond / walnut milk for rich ice cream.
*** You can sub the arrowroot or cornstarch, but I like cassava to provide the best texture.
**** I personally think 2 tablespoons is the right amount, but depending on how sweet you are. You can use other desserts instead, or use coconut sugar as well.
I would add 2 scoop collagen peptides (not veg), but this is completely optional and does not affect the taste or flavor.
- Serving Size: 2 scoops
- Calories: 279
- Sugar: 8
- Fat: 18
- Carbohydrates: 28
- Protein: 5
#vegan chocolate ice cream Recipe
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