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.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 quart 1x
- Category: Dessert
- Method: Frozen
- Cuisine: American
Ingredients
Scale
- 2 15-ounce cans full-fat coconut milk
- 2 tablespoons cornstarch
- 1/3 cup agave syrup
- ⅓ cup coconut sugar
- 3 1/2 ounces vegan dark chocolate, 70% cocoa
- ⅓ cup cocoa powder
- 1 ½ teaspoons vanilla extract
Instructions
- Freeze the ice cream maker base overnight.
- In a small bowl, mix 1/2 cup coconut milk with 2 tablespoons cornstarch and set aside.
- 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 1/3 cup agave syrup and 1/3 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 1/2 teaspoons vanilla.
- 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).
- 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