Soy-Free Vegan Chocolate Ice Cream
Indulge in the rich, creamy decadence of soy-free vegan chocolate ice cream, a delightful treat crafted with wholesome, allergy-friendly ingredients! This recipe combines the lusciousness of full-fat coconut milk and coconut cream with the bittersweet flavor of unsweetened cocoa powder and soy-free vegan dark chocolate, ensuring a velvety texture without any dairy or soy. Sweetened naturally with maple syrup and infused with a touch of vanilla, this homemade frozen dessert is perfect for chocolate lovers following plant-based or allergen-free diets. With quick prep and a creamy texture achieved through your trusty ice cream maker, this dessert is ideal for serving at gatherings or storing for late-night cravings. Enjoy every scoop knowing it's entirely vegan, gluten-free, and free of top allergens!
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Recipe Information
Ingredients
- 2 cups Full-fat coconut milk (from a can)
- 1 cup Coconut cream (from a can)
- 0.5 cup Cocoa powder, unsweetened
- 0.5 cup Maple syrup
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Sea salt
- 3 ounces Dark chocolate (vegan, soy-free), chopped
Instructions
In a medium saucepan, combine the full-fat coconut milk, coconut cream, cocoa powder, maple syrup, vanilla extract, and sea salt. Whisk together until the mixture is smooth and well combined.
Place the saucepan over medium heat and gently heat the mixture. Stir frequently to prevent sticking, and ensure the cocoa powder is fully mixed in. Do not let the mixture boil.
Once the mixture is heated through (about 3-5 minutes), remove it from the heat and add the chopped vegan, soy-free dark chocolate. Stir until the chocolate is completely melted and the mixture is smooth.
Pour the mixture into a heatproof bowl and allow it to cool at room temperature for 15-20 minutes.
Once the mixture has cooled, cover it with plastic wrap or a lid and refrigerate for at least 4 hours, or until thoroughly chilled.
After chilling, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions (usually 20-30 minutes). The texture should be thick and creamy.
Transfer the churned ice cream to a freezer-safe container, smoothing the top with a spatula. Cover the container tightly and freeze for an additional 2-4 hours to firm up.
When ready to serve, let the ice cream sit at room temperature for 5-10 minutes to soften slightly before scooping.
Nutrition Facts
Calories |
3063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.7 g | 320% | |
| Saturated Fat | 204.9 g | 1024% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 724 mg | 31% | |
| Total Carbohydrate | 255.6 g | 93% | |
| Dietary Fiber | 52.8 g | 189% | |
| Total Sugars | 150.1 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 46.0 mg | 256% | |
| Potassium | 4435 mg | 94% | |
*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.
