Description
This Vegan Chocolate Ice Cream is rich, creamy, and intensely chocolatey without any dairy. Made with full-fat coconut milk, cocoa powder, and melted dairy-free dark chocolate, it’s an easy homemade dessert perfect for hot summer days and suitable for vegan, dairy-free, and gluten-free diets.
Ingredients
Main Ingredients
- 2 cans (13.5 oz / 400 ml each) full-fat coconut milk
- 1/2 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 4 oz (115 g) dairy-free dark chocolate, finely chopped
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/4 teaspoon salt
Instructions
- Combine Ingredients: In a saucepan, combine the coconut milk, sugar, cocoa powder, maple syrup, and salt to prepare the ice cream base.
- Heat Mixture: Heat over medium heat, whisking frequently, until the sugar and cocoa powder are completely dissolved to ensure a smooth mixture.
- Prepare Thickener: In a small bowl, whisk together the cornstarch and water to create a slurry that will thicken the ice cream base.
- Thicken Base: Slowly whisk the cornstarch mixture into the saucepan and cook for 2–3 minutes, stirring constantly until the mixture slightly thickens.
- Melt Chocolate: Remove the pan from heat and add the finely chopped dairy-free dark chocolate, stirring until it is completely melted and the mixture is smooth.
- Add Flavor: Stir in the vanilla extract to enhance the flavor profile of the ice cream base.
- Cool and Chill: Let the mixture cool completely at room temperature, then refrigerate for at least 2 hours to chill thoroughly before churning.
- Churn Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a creamy, soft-serve consistency.
- Freeze: Transfer the churned ice cream into a freezer-safe container and freeze for 2–4 hours to firm up.
- Serve: Before serving, let the ice cream sit at room temperature for 5–10 minutes to soften slightly for easier scooping.
Notes
- Use high-quality dairy-free dark chocolate for the best rich and smooth flavor.
- Full-fat coconut milk is essential for a creamy texture in this dairy-free recipe.
- Add mix-ins like chocolate chips, chopped nuts, or cookie pieces before freezing for extra texture.
- If you don’t have an ice cream maker, freeze the mixture in a shallow container, stirring every 30–45 minutes to break up ice crystals until firm.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
