Vegan Dark Chocolate Ice Cream

This deliciously creamy dark chocolate ice cream is so delectable, you won’t miss the dairy! Here’s an easy vegan ice cream recipe to make at home.

We’ve been experimenting with riffs on vegan ice cream for a while. Why vegan ice cream? Neither Alex nor I eat strictly vegan / plant-based. But since there are so many traditional ice cream recipes out there, we enjoy the challenge of experimenting with non-dairy ice cream. Also, vegan ice cream tends to sit better with my stomach. And this one–to us vegan ice cream is just as good as the real thing. While we’ve got quite a bit of other flavor variations: mint chocolate chip, Jamocha almond fudge, and salted chocolate pistachio, we decided we needed another one: a straight up dark chocolate ice cream. Keep reading for the recipe!

How to make vegan dark chocolate ice cream

The secret to this vegan dark chocolate ice cream is…full fat coconut milk! And in this case, the dark chocolate flavor covers it so it’s not too coconut-y, just rich and refreshing. Cornstarch also helps to give the vegan ice cream more of a body. And simmering the mixture until it is thick and using liquid sweetener like agave or maple syrup also helps for a creamy texture. And the flavor? Though it’s made of coconut, this version had no trace of coconut taste to my palate, instead overwhelmed by the burst of dark chocolate ice cream flavor.

What’s the best ice cream maker?

What’s the best ice cream maker? Alex and I use this 2 quart ice cream maker and love it: it’s a great holiday or birthday present to ask for if you don’t want to splurge for it. Churning the ice cream takes about 15 minutes. After it’s done you can eat your ice cream right away for a soft serve texture. Or, follow the instructions in the recipe below to freeze it to a hard ice cream texture: it takes about 4 hours to freeze up!

This dark chocolate ice cream is naturally sweet, dairy free, gluten free, and vegan. But mostly to us: it’s just delicious! Would you give it a try! Let us know in the comments below!

Looking for other delicious healthy dessert recipes?

Outside of this vegan dark chocolate ice cream, here are some of our favorite delicious and healthy desserts:

• Amazing Gluten Free Chocolate Cake
• Bliss Bites (Healthy No Bake Cookies)
• Chocolate Chip Gluten Free Skillet Cookie
• Chocolate Tahini No Bake Vegan Cookies
• Chocolate Chip Almond Flour Skillet Cookie
• Easy Bananas Foster Recipe
• Vegan Chocolate Chip Cookies
• Fudgy Vegan Brownies
• Chocolate Sweet Cherry Vegan Tarts
• Chewy Pumpkin Oatmeal Cookies
• Chocolate Peppermint Cups
• Mint Chocolate Chip Vegan Ice Cream
• Healthy Peanut Butter Buckeye Balls
• Simple Apple Crisp in a Jar

This dark chocolate ice cream recipe is…

Vegetarian, gluten-free, vegan, plant-based, and dairy-free.

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Vegan Dark Chocolate Ice Cream

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• Author: a Couple Cooks
• Prep Time: 1 hour
• Cook Time: 10 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 quart 1x

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Description

This deliciously creamy dark chocolate ice cream is so delectable, you won’t miss the dairy! Here’s an easy vegan ice cream recipe to make at home. 

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Ingredients

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• 2 15-ounce cans full-fat coconut milk
• 2 tablespoons cornstarch
• ⅓ cup agave syrup
• ⅓ cup coconut sugar
• 3 ½ ounces vegan dark chocolate, 70% cocoa
• ⅓ cup cocoa powder
• 1 ½ teaspoons vanilla extract

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Instructions

1. Freeze the ice cream maker base overnight.
2. In a small bowl, mix ½ cup coconut milk with 2 tablespoons cornstarch and set aside.
3. Add the remainder of the coconut milk to a medium pan. Warm the coconut milk over medium low heat for a minute or two, whisking to incorporate the solids. Then add ⅓ cup agave syrup and ⅓ cup coconut sugar. Break the chocolate into pieces and add to the coconut milk; stir until thoroughly combined. Whisk in the cocoa powder, then the cornstarch mixture. Heat until the chocolate mixture is thickened, 6 to 8 minutes (do not boil). Remove from heat and stir in 1 ½ teaspoons vanilla.
4. Strain through a fine-mesh sieve into a 1-gallon Ziplock bag. If churning immediately, place the bag in an ice bath for 30 minutes until cool; if churning the next day, refrigerate 4 hours or overnight (either way, the mixture should be as cold as possible before churning).
5. Churn the ice cream in the ice cream maker until it thickens to the consistency of soft serve. Eat immediately for a soft serve consistency, or for a hard ice cream texture, freeze using the following instructions: press a piece of parchment or wax paper into a sealable container, then scrape the ice cream into the container using a spatula, making sure to scrape in the bits frozen to the edges of the ice cream maker base. Freeze for 4 hours for a hard ice cream texture.

Notes

Note: Due to the need to chill the ingredients before churning, we recommend starting this recipe the night before serving. Adapted from The Kitchn

• Category: Dessert
• Method: Frozen
• Cuisine: American