Low Carb Vegan Chocolate Ice Cream
Indulge in the creamy decadence of Low Carb Vegan Chocolate Ice Cream, a guilt-free treat that satisfies your chocolate cravings while keeping your diet in check. This dairy-free dessert is made with rich, full-fat coconut milk, unsweetened almond milk, and antioxidant-packed cacao powder, ensuring a luscious texture and deep chocolate flavor. Sweetened naturally with erythritol or monk fruit, this low-carb recipe is perfect for those following vegan or keto lifestyles. A touch of xanthan gum adds creaminess, while finely chopped dark chocolate lends a satisfying crunch in every bite. With just 15 minutes of prep time and a simple no-cook method, this homemade ice cream is as easy to make as it is to enjoy. Serve it straight from the freezer for a refreshing summer dessert that’s low-carb, vegan, and utterly irresistible!
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Ingredients
- 14 oz Full-fat coconut milk (canned, unsweetened)
- 1 cup Unsweetened almond milk
- 0.25 cup Cacao powder
- 0.33 cup Erythritol or monk fruit sweetener (granulated)
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Xanthan gum
- 0.25 teaspoon Salt
- 2 tablespoons Dark chocolate (vegan, 85% cocoa or higher), finely chopped
Directions
Step 1
Chill the bowl of your ice cream maker in the freezer overnight, or as per your ice cream maker's instructions.
Step 2
In a high-speed blender, combine the coconut milk, almond milk, cacao powder, erythritol, vanilla extract, xanthan gum, and salt. Blend on high until smooth and well incorporated, ensuring there are no lumps.
Step 3
Taste the mixture and adjust sweetness if needed by adding more erythritol or monk fruit sweetener. Blend again to mix thoroughly.
Step 4
Transfer the blended mixture to a medium mixing bowl. Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours, or until well chilled.
Step 5
Once chilled, set up your ice cream maker according to the manufacturer’s instructions. Pour the mixture into the ice cream maker and churn for 20-25 minutes, or until it reaches a soft-serve consistency.
Step 6
In the last 5 minutes of churning, add the finely chopped vegan dark chocolate for a nice texture and flavor boost.
Step 7
Transfer the churned ice cream to an airtight, freezer-safe container. Smooth the top with a spatula and cover with a piece of parchment paper to prevent ice crystals from forming.
Step 8
Freeze for at least 3-4 hours to firm up. Let the ice cream sit at room temperature for 5-10 minutes before scooping and serving.
Nutrition Facts
| Serving size | (742.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1058.1 |
| Total Fat 104.5g | 0% |
| Saturated Fat 87.2g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 815.7mg | 0% |
| Total Carbohydrate 111.9g | 0% |
| Dietary Fiber 3.6g | 0% |
| Total Sugars 14.9g | |
| Protein 10.8g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 502.5mg | 0% |
| Iron 15.5mg | 0% |
| Potassium 1263.2mg | 0% |
Source of Calories