Rich and decadent Vegan Chocolate Ice Cream made with only a handful of ingredients. Who knew making ice cream at home was so easy (and soooo good!)?
Do you own an ice cream maker? Okay, if I knew that homemade ice cream was so incredibly easy to make, I would’ve started making it ages ago. I actually borrowed by mom’s ice cream maker to make sure it’s an appliance I actually need. J and I moved into our new apartment in Toronto early March (and back to Canada last September) and my new kitchen is already splitting at the seams with kitchen gadgets and appliances. After a couple weeks of ice cream making, I’m convinced an ice cream maker is definitely worth the investment.
I mean look at that silky, creamy, fluffy and superrr chocolatey Vegan Chocolate Ice Cream. Just heavenly.
One thing I never do in my recipes is skimp on the chocolate. Because it’s good for you, my partner J is Belgian, and I’m a chocoholic. I used cacao powder in this Vegan Chocolate Ice Cream but a high-quality cocoa powder also works great. Cacao powder is a bit more expensive than cocoa powder but it is slightly less refined and the chocolate flavor is so just oh-so-rich and decadent. I love using it when I bake and it worked like magic in this homemade ice cream.
This Vegan Chocolate Ice Cream uses a few simple ingredients and is so easy to whip up you’ll wonder why you ever bothered with store-bought (and spending 9 dollars for a tub of vegan ice cream at the store!). And I LOVE hearing your feedback and seeing your lovely photos guys – if you make this Vegan Chocolate Ice Cream at home, snap a photo and tag me #CearasKitchen on Instagram.Print
Rich and decadent Vegan Chocolate Ice Cream made with only a handful of ingredients – so incredibly silky and creamy you’ll wonder why you ever bothered with store bought!
- 3 cups full fat coconut milk (2 cans)
- 2 tsp tapioca starch
- 1 tbsp vanilla extract
- 1 tbsp instant coffee
- 1/2 tsp sea salt
- 3/4 cup cacao powder (or cocoa powder)
- 1/2 cup cane sugar
- 1/4 cup maple syrup
- In a small bowl, mix together tapioca starch with 1/4 cup of the coconut milk until smooth. Warm the rest of the ingredients in a large pan (coconut milk, vanilla extract, cacao powder, coffee, sea salt, cane sugar, and maple syrup). Whisk over medium heat until the mixture starts to lightly simmer. Add the tapioca starch mixture and whisk until the mixtures begins to thicken (about 5 minutes).
- Pour mixture into a bowl and cover. Leave to cool in the fridge overnight or for an hour in the freezer. The ice cream mixture should be completely cool before mixing it in the ice cream maker.
- Add the mixture to your (frozen – see note) ice cream maker and mix for about 20-30 minutes until your ice cream turns into a soft serve consistency. Do not over-mix (if you notice your ice cream has begun to melt it is time to freeze it) or else your ice cream will become icy and will not be as creamy.
- Scoop ice cream into a glass dish (or loaf pan lined with parchment paper), cover and freeze for an hour or two until the ice cream is completely frozen. Scoop onto an ice cream cone, cover with chocolate sauce and enjoy!
1) Use only full-fat coconut milk in this recipe. Low-fat coconut milk will make icy (and not creamy) ice cream.
2) Make sure that your ice cream maker bowl is completely frozen before using it to make ice cream. It should be kept in the freezer overnight and there should not be any sloshing sound when you pick it up.
3) For the perfect ice cream scoop, take the ice cream out of the freezer and leave to soften for 2 minutes. Run your ice cream scoop under warm water and scoop by pressing hard into the ice cream – this guarantees a perfect scoop every time!
- Prep Time: 45 mins
- Category: Dessert