Sugar-Free Vegan Chocolate Ice Cream
Indulge guilt-free with this velvety smooth Sugar-Free Vegan Chocolate Ice Cream, a decadent dessert that’s both wholesome and satisfying. Crafted with full-fat coconut milk and almond milk for a luscious, creamy base, it’s naturally sweetened with Medjool dates, making it completely free of refined sugar. Rich cacao powder adds an intense chocolatey depth, while a touch of vanilla and salt enhance the flavor profile. This dairy-free treat uses arrowroot powder to achieve the perfect texture, and optional vegan chocolate pieces can be added for an extra bite of indulgence. Easy to prepare and churned to perfection, this recipe is ideal for anyone seeking a healthier alternative to traditional ice cream without compromising on taste. Perfect for vegans, chocolate lovers, and those with sugar-free lifestyles, it’s a must-try dessert that’s sure to impress!
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Recipe Information
Ingredients
- 2 cups Full-fat coconut milk
- 1 cup Unsweetened almond milk
- 0.5 cup Cacao powder
- 10 pieces Medjool dates (pitted)
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 tablespoon Arrowroot powder
- 0.25 cup Unsweetened vegan chocolate (optional, finely chopped)
Instructions
Begin by soaking the pitted Medjool dates in hot water for 10 minutes to soften them. Drain and set aside.
In a blender, combine the full-fat coconut milk, almond milk, softened dates, cacao powder, vanilla extract, and salt. Blend until completely smooth.
Transfer the blended mixture to a medium saucepan and heat over medium-low heat, stirring occasionally.
Once the mixture is warm (but not boiling), whisk in the arrowroot powder to help thicken the base. Keep stirring for about 2-3 minutes until it slightly thickens, then remove from heat.
Allow the mixture to cool to room temperature, then transfer it to the refrigerator and chill for 2-3 hours or until completely cold.
Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer's instructions, typically about 20-25 minutes.
If using finely chopped unsweetened vegan chocolate, add it to the ice cream during the last 5 minutes of churning for added texture and flavor.
Transfer the churned ice cream to a freezer-safe container, smooth the top, and cover with a lid or plastic wrap. Freeze it for at least 2 hours to firm up.
Let the ice cream sit at room temperature for 5-10 minutes before scooping and serving. Enjoy your sugar-free vegan chocolate ice cream!
Nutrition Facts
Calories |
2157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.1 g | 180% | |
| Saturated Fat | 113.8 g | 569% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 816 mg | 35% | |
| Total Carbohydrate | 242.4 g | 88% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 176.5 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 704 mg | 54% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 3477 mg | 74% | |
*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.
