top of page
Better Vegan Chocolate Ice Cream
Source: Better Vegan Category: Vegan Desserts
Prep Time: 10 min Chill time: 1-2 hrs Churn Time: 20 min Total Time: 1-2 hrs 30 min Makes about 5 cups
Sugar-Free option available (see notes)
About this recipe
This ice cream is VERY chocolatey, so if you are a chocolate lover, this dessert is definitely for you. We used raw organic cacao powder for this ice cream because of its amazing health benefits. Raw cacao has over 40 times the antioxidants of blueberries, is the highest plant-based source of iron, full of magnesium for a healthy heart and brain, has more calcium than cow's milk, and is a natural mood elevator and anti-depressant.* So feel free to enjoy your chocolate fix and feel good about it. One thing to be aware though is that cacao contains caffeine, so if you are sensitive to it, avoid this ice cream in the afternoon.
1 cup unsweetened almond milk
1/2 cup maple syrup (I use Butternut Mountain Farm, 100% Pure Maple Syrup From Vermont)
Pinch of pink Himalayan salt (I use Sherpa Pink Gourmet Himalayan Salt, 5 lbs Fine Grain)
2 cups unsweetened full-fat coconut milk from the can (I use Thai Kitchen Organic Unsweetened Coconut Milk)
1/2 Tbsp. pure vanilla extract (I use McCormick Pure Vanilla Extract)
1/2 tsp. xanthan gum (I use Bob's Red Mill Gluten Free Xanthan Gum)
3/4 cup raw cacao powder (I use Healthworks Cacao Powder Organic)
1. Put all of the ingredients into the blender and blend until smooth. The mixture will thicken and will resemble the consistency of thin yogurt.
2. Transfer the mixture to a medium bowl, cover with plastic wrap and refrigerate 1-2 hours or overnight.
3. Turn on the ice cream maker; pour the mixture into the ice cream maker and let mix until thickened, about 15 to 20 minutes. Follow your ice cream maker's manufacturer instructions for precise timing and process (I use Cuisinart ICE-21).
The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
When left in freezer overnight, the ice cream will freeze pretty hard. Remove from freezer about 15 minutes before serving.
You can use any topping you like or add nuts, fruits, etc. at the end of churning.
You can easily make this ice cream sugar-free by substituting maple syrup with stevia. Start with about 20 drops of liquid stevia, then adjust to taste.
* From the article Cacao: 5 Little Known Benefits of this Amazonian Superfood.
Ice Cream maker (I use Cuisinart ICE-21R Frozen Yogurt, Ice Cream & Sorbet Maker)
Best served on its own or paired with Better Vegan Vanilla Ice Cream.
bottom of page