Here’s a simple and delicious recipe for making vegan chocolate ice cream using coconut milk and cocoa powder. This recipe is rich, creamy, and perfect for satisfying your chocolate cravings.

Ingredients

• 14 ounces (400ml) Canned Coconut Milk (full fat, unsweetened)
• 14 ounces (400ml) Canned Coconut Cream (unsweetened)
• ½ cup (100g) White Granulated Sugar (can substitute with light brown sugar or coconut sugar)
• ¼ cup (60ml) Golden Syrup or Maple Syrup
• ⅔ cup (57g) Cocoa Powder (unsweetened)
• 1 teaspoon Vanilla Extract
• 7 ounces (200g) Vegan Dark Chocolate (plus more for serving)

Instructions

1. Prepare the Ice Cream Maker: The day before making the ice cream, place the freezer bowl of your ice cream maker into the freezer to freeze properly.
2. Heat the Mixture: In a pot, combine the coconut milk, coconut cream, sugar, golden syrup, and cocoa powder. Heat over medium heat while whisking until it reaches a simmer.
3. Add Flavorings: Remove from heat and whisk in the vanilla extract. Break the dark chocolate into pieces and add it to the mixture, allowing it to sit for a minute to melt before whisking until smooth.
4. Blend for Smoothness: Use an immersion blender to blend the mixture directly in the pot for about 30 seconds to ensure a smooth texture. If you don’t have an immersion blender, transfer it to a regular blender and blend until smooth.
5. Chill the Mixture: Transfer the mixture to a sealable container and refrigerate until completely chilled. This may take several hours or overnight.
6. Churn the Ice Cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft serve consistency (about 20 minutes).
7. Freeze to Firm Up: Transfer the churned ice cream into a loaf pan, cover with foil, and freeze for several hours until firm.
8. Serve: Scoop out the ice cream and serve topped with chopped dark chocolate if desired.

Tips

• For best results, consume within 1-2 weeks as homemade ice cream can develop ice crystals over time.
• If you don’t have an ice cream maker, you can pour the mixture into a shallow container and freeze it, stirring every 30 minutes until it reaches your desired consistency.

Enjoy your homemade vegan chocolate ice cream!

Using almond milk instead of coconut milk for vegan chocolate ice cream can result in a different texture. Almond milk is generally thinner and less creamy than coconut milk, which may lead to a less rich final product. To achieve a creamier texture with almond milk, consider using almond milk with added thickeners or combining it with a higher-fat non-dairy cream, such as cashew cream or vegan heavy cream alternatives.

Making Vegan Chocolate Ice Cream Without an Ice Cream Maker

You can easily make vegan chocolate ice cream without an ice cream maker by using a no-churn method. Here’s a simple process:

1. Ingredients: Combine 1 cup of almond milk (or any non-dairy milk), 1 cup of vegan cream (like oat or cashew cream), 1/4 cup of cocoa powder, and sweetener (like maple syrup or sugar) in a mixing bowl.
2. Mix: Whisk the ingredients until smooth and well combined.
3. Freeze: Pour the mixture into a shallow container and freeze it for about 2-3 hours. Stir every 30 minutes to break up ice crystals until it reaches your desired consistency.

Reducing Sweetness

To make the recipe less sweet, you can simply reduce the amount of sugar or sweetener used. Start by cutting the sugar by half and taste the mixture before freezing; you can always add more if needed. Additionally, using unsweetened cocoa powder and dark chocolate can help balance sweetness while maintaining rich flavor.

Other Non-Dairy Milk Options

Besides almond milk, other non-dairy milks that work well in this recipe include:

• Oat Milk: Creamy and naturally sweet, making it a great substitute.
• Soy Milk: Offers a slightly thicker consistency compared to almond milk.
• Cashew Milk: Rich and creamy, ideal for achieving a smooth texture.
• Hemp Milk: Nutty flavor and creamy texture, though it may slightly alter the taste.

Substituting Cocoa Powder with Melted Chocolate

Yes, you can substitute cocoa powder with melted chocolate for a different flavor profile. Use about 7 ounces of melted vegan dark chocolate in place of cocoa powder. This will create a richer chocolate flavor and a creamier texture due to the fat content in the chocolate[2][3]. Just ensure to adjust the sweetness accordingly since melted chocolate can be sweeter than cocoa powder.