High Protein Vegan Chocolate Ice Cream
Indulge your sweet tooth with this high protein vegan chocolate ice cream—an irresistibly creamy and plant-based delight that’s perfect for satisfying dessert cravings while packing a nutritional punch! Made with rich full-fat coconut milk, unsweetened almond milk, and a generous dose of vegan chocolate protein powder, this recipe blends decadence with health-conscious ingredients. Sweetened naturally with maple syrup and infused with fragrant vanilla extract, this ice cream is also optionally speckled with vegan dark chocolate chips for added texture. Prepare this guilt-free treat in just 15 minutes before letting your ice cream maker work its magic, producing a velvety smooth dessert that's perfect for post-workout indulgence or summer gatherings. With a boost of plant-based protein and the deep flavor of cocoa, this dairy-free chocolate ice cream is an absolute must-try for vegans and anyone seeking a high-protein dessert option.
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Recipe Information
Ingredients
- 2 cups Full-fat canned coconut milk
- 1 cup Unsweetened almond milk
- 0.5 cup Unsweetened cocoa powder
- 0.75 cup Vegan chocolate protein powder
- 0.5 cup Maple syrup
- 2 teaspoons Vanilla extract
- 2 tablespoons Arrowroot powder or cornstarch
- 0.25 teaspoon Salt
- 0.5 cup Vegan dark chocolate chips (optional)
Instructions
In a medium saucepan, whisk together the coconut milk, almond milk, and cocoa powder until smooth.
Add the maple syrup, vanilla extract, and salt to the saucepan. Whisk well to combine.
In a small bowl, mix the arrowroot powder (or cornstarch) with 2 tablespoons of water to create a slurry. Slowly pour this mixture into the saucepan while whisking.
Heat the saucepan over medium heat, stirring constantly, until the mixture begins to thicken slightly (about 5-7 minutes). Be sure not to let it boil.
Remove the saucepan from heat and whisk in the vegan chocolate protein powder until fully blended and smooth.
Allow the mixture to cool to room temperature. If using vegan dark chocolate chips, stir them in once the mixture has cooled.
Transfer the mixture to an airtight container and refrigerate for at least 4 hours or overnight to chill thoroughly.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions. This typically takes about 20-25 minutes.
Transfer the churned ice cream to a freezer-safe container and freeze for an additional 2-4 hours to achieve a firm consistency.
When ready to serve, let the ice cream soften at room temperature for 5-10 minutes before scooping. Enjoy!
Nutrition Facts
Calories |
3190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.0 g | 235% | |
| Saturated Fat | 133.6 g | 668% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2019 mg | 88% | |
| Total Carbohydrate | 307.0 g | 112% | |
| Dietary Fiber | 73.2 g | 261% | |
| Total Sugars | 169.8 g | ||
| Protein | 163.0 g | 326% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1329 mg | 102% | |
| Iron | 73.7 mg | 409% | |
| Potassium | 4477 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
