Low Carb Vegan Chocolate Ice Cream
Indulge in guilt-free decadence with this Low Carb Vegan Chocolate Ice Cream, a rich and creamy treat that’s vegan, sugar-free, and perfect for keto-friendly diets. Made with full-fat coconut milk and unsweetened almond milk, this luscious dessert combines the bold flavor of cacao powder with the subtle sweetness of erythritol or monk fruit sweetener for a healthier chocolate fix. Xanthan gum ensures a silky-smooth texture, while finely chopped vegan dark chocolate adds bursts of delightful crunch. With just 15 minutes of prep and an ice cream maker, you’ll whip up this dairy-free delight in no time. Ideal for satisfying sweet tooth cravings without compromising health goals, serve this ice cream as a refreshing dessert on any occasion!
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Recipe Information
Ingredients
- 14 oz Full-fat coconut milk (canned, unsweetened)
- 1 cup Unsweetened almond milk
- 0.25 cup Cacao powder
- 0.33 cup Erythritol or monk fruit sweetener (granulated)
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Xanthan gum
- 0.25 teaspoon Salt
- 2 tablespoons Dark chocolate (vegan, 85% cocoa or higher), finely chopped
Instructions
Chill the bowl of your ice cream maker in the freezer overnight, or as per your ice cream maker's instructions.
In a high-speed blender, combine the coconut milk, almond milk, cacao powder, erythritol, vanilla extract, xanthan gum, and salt. Blend on high until smooth and well incorporated, ensuring there are no lumps.
Taste the mixture and adjust sweetness if needed by adding more erythritol or monk fruit sweetener. Blend again to mix thoroughly.
Transfer the blended mixture to a medium mixing bowl. Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours, or until well chilled.
Once chilled, set up your ice cream maker according to the manufacturer’s instructions. Pour the mixture into the ice cream maker and churn for 20-25 minutes, or until it reaches a soft-serve consistency.
In the last 5 minutes of churning, add the finely chopped vegan dark chocolate for a nice texture and flavor boost.
Transfer the churned ice cream to an airtight, freezer-safe container. Smooth the top with a spatula and cover with a piece of parchment paper to prevent ice crystals from forming.
Freeze for at least 3-4 hours to firm up. Let the ice cream sit at room temperature for 5-10 minutes before scooping and serving.
Nutrition Facts
Calories |
1058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.5 g | 134% | |
| Saturated Fat | 87.2 g | 436% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 816 mg | 35% | |
| Total Carbohydrate | 111.9 g | 41% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 14.9 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 502 mg | 39% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1263 mg | 27% | |
*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.
