Low Sodium Vegan Chocolate Ice Cream
Indulge in the creamy goodness of homemade Low Sodium Vegan Chocolate Ice Cream, a decadent dessert that’s both heart-healthy and dairy-free. Made with rich, full-fat coconut milk and unsweetened almond milk, this luscious treat bursts with deep chocolate flavor thanks to a generous dose of cocoa powder and vegan dark chocolate. Sweetened naturally with maple syrup and thickened with arrowroot or cornstarch, this recipe achieves the perfect texture without relying on heavy cream or processed additives. Simple to prepare, it’s ideal for anyone seeking a plant-based, guilt-free dessert that’s low in sodium yet full of indulgent flavor. Serve it freshly churned for a creamy delight or allow it to firm up in the freezer for a scoop-worthy experience your whole family will love.
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Recipe Information
Ingredients
- 2 cups Full-fat coconut milk (canned, unsweetened)
- 1 cup Unsweetened almond milk
- 0.5 cup Unsweetened cocoa powder
- 0.75 cup Maple syrup
- 1 teaspoon Vanilla extract
- 1.5 tablespoons Arrowroot powder (or cornstarch)
- 2 tablespoons Water (for dissolving the arrowroot powder)
- 0.25 cup Dark chocolate (vegan, finely chopped)
Instructions
In a medium saucepan, combine the full-fat coconut milk, almond milk, and cocoa powder. Whisk until smooth and the cocoa powder is fully incorporated.
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.
In a small bowl, dissolve the arrowroot powder in 2 tablespoons of water to create a slurry. Slowly pour the slurry into the simmering mixture, whisking constantly to prevent lumps.
Continue to cook and stir the mixture for 2-3 minutes, or until it thickens slightly.
Remove the saucepan from heat and stir in the maple syrup, vanilla extract, and chopped dark chocolate. Keep stirring until the chocolate is fully melted and the mixture is smooth.
Transfer the mixture to a heat-safe container and let it cool to room temperature. Once cooled, cover the container and refrigerate for at least 4 hours, or until the mixture is thoroughly chilled.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions. This should take about 20-25 minutes.
Transfer the churned ice cream to a freezer-safe container and freeze for 2-4 hours for a firmer texture.
Let the ice cream sit at room temperature for a few minutes before serving. Scoop and enjoy!
Nutrition Facts
Calories |
2424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.0 g | 204% | |
| Saturated Fat | 124.6 g | 623% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 243 mg | 11% | |
| Total Carbohydrate | 300.0 g | 109% | |
| Dietary Fiber | 49.5 g | 177% | |
| Total Sugars | 190.3 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 687 mg | 53% | |
| Iron | 40.7 mg | 226% | |
| Potassium | 3568 mg | 76% | |
*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.
