Vegan Vanilla Ice Cream with Chocolate Chips
Indulge in the creamy decadence of Vegan Vanilla Ice Cream with Chocolate Chips—a perfect balance of rich vanilla flavor and bursts of chocolatey goodness. Crafted with full-fat coconut milk and unsweetened almond milk, this dairy-free dessert is naturally sweetened with maple syrup and enhanced with pure vanilla extract for an irresistible flavor. A hint of sea salt and arrowroot powder (or cornstarch) ensures the perfect texture, while dairy-free mini chocolate chips add a delightful crunch to every scoop. Whether you use an ice cream maker or the no-churn method, this easy-to-follow recipe delivers a velvety, plant-based treat that’s great for summer days or anytime you crave a guilt-free indulgence. Vegan, gluten-free, and utterly delicious—your taste buds are in for an unforgettable experience!
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Recipe Information
Ingredients
- 2 cups Full-fat coconut milk (canned)
- 1 cup Unsweetened almond milk
- 0.5 cup Maple syrup
- 2 teaspoons Pure vanilla extract
- 1 tablespoon Arrowroot powder (or cornstarch)
- 0.75 cup Dairy-free mini chocolate chips
- 0.25 teaspoon Sea salt
Instructions
In a medium saucepan, combine the full-fat coconut milk, almond milk, maple syrup, and sea salt. Heat the mixture over medium heat, stirring frequently, until it is warm but not boiling.
In a small bowl, whisk the arrowroot powder with 2 tablespoons of water to create a slurry. Gradually add the slurry to the saucepan, stirring constantly to incorporate it.
Continue to cook the mixture for 3-5 minutes, or until it thickens slightly. Remove the saucepan from the heat and stir in the pure vanilla extract.
Let the mixture cool to room temperature for about 20-30 minutes, then transfer it to a blender to ensure a smooth consistency. Blend on high for 30 seconds.
Pour the blended mixture into an airtight container and refrigerate for at least 4 hours, or until chilled completely. For best results, leave it overnight.
Once chilled, transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions. In the last 5 minutes of churning, fold in the dairy-free mini chocolate chips.
If you don’t have an ice cream maker, transfer the chilled mixture to a freezer-safe container, stir in the chocolate chips, and freeze. Stir every 30 minutes for the first 2-3 hours to prevent iciness.
When the ice cream reaches a firm yet scoopable consistency, serve immediately or store in the freezer for up to a week in an airtight container.
Nutrition Facts
Calories |
2438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.5 g | 213% | |
| Saturated Fat | 131.3 g | 656% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 811 mg | 35% | |
| Total Carbohydrate | 240.2 g | 87% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 192.5 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 622 mg | 48% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1835 mg | 39% | |
*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.
