Vegan Dark Chocolate Ice Cream
Indulge in the rich, velvety decadence of Vegan Dark Chocolate Ice Cream, a dairy-free dessert that's as satisfying as it is simple to make. Made with creamy full-fat coconut milk, almond milk, and the deep, bold flavor of cocoa powder and 70% dark chocolate, this recipe is perfect for chocolate lovers seeking a plant-based twist. The smooth, luxurious texture is achieved using a cornstarch slurry, while hints of vanilla and sea salt elevate the overall flavor. With just 15 minutes of prep and an ice cream maker, you can create a luscious frozen treat that's perfect for any occasion. Whether enjoyed on its own or paired with your favorite dessert, this homemade vegan ice cream is sure to impress—and it's completely dairy-free!
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Recipe Information
Ingredients
- 14 oz can Full-fat coconut milk
- 1 cup Unsweetened almond milk
- 1 cup Cocoa powder
- 4 oz Dark chocolate (70% cacao or higher)
- 3/4 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Sea salt
- 2 tablespoons Cornstarch
- 3 tablespoons Water
Instructions
In a small bowl, mix the cornstarch and water together to create a smooth slurry. Set aside.
In a medium saucepan over medium heat, combine the coconut milk, almond milk, and granulated sugar. Stir gently until the sugar dissolves completely.
Add the cocoa powder to the milk mixture, whisking until fully incorporated and smooth.
Chop the dark chocolate into small pieces and add it to the saucepan. Continue stirring until the chocolate melts completely, creating a creamy chocolate base.
Once the mixture is smooth, add the vanilla extract and sea salt. Stir to combine.
Bring the mixture to a gentle simmer, then add the cornstarch slurry to the saucepan, stirring constantly.
Cook the mixture for about 5-7 minutes, until it thickens slightly. It should coat the back of a spoon without dripping off immediately.
Remove the saucepan from heat and let it cool to room temperature.
Transfer the cooled chocolate mixture to an airtight container and refrigerate for at least 4 hours or overnight for best results.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
Transfer the churned ice cream to a freezer-safe container, smooth the top, and cover.
Freeze the ice cream for at least 2-4 hours, or until it reaches your desired consistency.
Allow the ice cream to sit at room temperature for a few minutes before scooping. Serve and enjoy your vegan dark chocolate ice cream!
Nutrition Facts
Calories |
413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 126 mg | 5% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 31.8 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 117 mg | 9% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 518 mg | 11% | |
*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.
