Low Sodium Vegan Chocolate Ice Cream
Indulge guilt-free with this creamy and decadent Low Sodium Vegan Chocolate Ice Cream, a perfect treat for those seeking a healthier yet equally indulgent dessert option. Crafted with rich, full-fat coconut milk and unsweetened almond milk, this dairy-free delight is impeccably smooth and packed with deep chocolate flavor, thanks to a blend of unsweetened cocoa powder and vegan dark chocolate. Sweetened naturally with maple syrup and thickened with arrowroot powder, this recipe is not only vegan but also free from refined sugars and excessive sodium, making it a wholesome choice for any audience. With a quick prep time and a velvety texture achieved through an ice cream maker, this plant-based treat is perfect for summer days or as a dinner party finale. Savor each scoop on its own or pair with fresh berries for a burst of fruity contrast!
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Ingredients
- 2 cups Full-fat coconut milk (canned, unsweetened)
- 1 cup Unsweetened almond milk
- 0.5 cup Unsweetened cocoa powder
- 0.75 cup Maple syrup
- 1 teaspoon Vanilla extract
- 1.5 tablespoons Arrowroot powder (or cornstarch)
- 2 tablespoons Water (for dissolving the arrowroot powder)
- 0.25 cup Dark chocolate (vegan, finely chopped)
Directions
Step 1
In a medium saucepan, combine the full-fat coconut milk, almond milk, and cocoa powder. Whisk until smooth and the cocoa powder is fully incorporated.
Step 2
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.
Step 3
In a small bowl, dissolve the arrowroot powder in 2 tablespoons of water to create a slurry. Slowly pour the slurry into the simmering mixture, whisking constantly to prevent lumps.
Step 4
Continue to cook and stir the mixture for 2-3 minutes, or until it thickens slightly.
Step 5
Remove the saucepan from heat and stir in the maple syrup, vanilla extract, and chopped dark chocolate. Keep stirring until the chocolate is fully melted and the mixture is smooth.
Step 6
Transfer the mixture to a heat-safe container and let it cool to room temperature. Once cooled, cover the container and refrigerate for at least 4 hours, or until the mixture is thoroughly chilled.
Step 7
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions. This should take about 20-25 minutes.
Step 8
Transfer the churned ice cream to a freezer-safe container and freeze for 2-4 hours for a firmer texture.
Step 9
Let the ice cream sit at room temperature for a few minutes before serving. Scoop and enjoy!
Nutrition Facts
| Serving size | (1129.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2423.6 |
| Total Fat 159.0g | 0% |
| Saturated Fat 124.6g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 243.4mg | 0% |
| Total Carbohydrate 300.0g | 0% |
| Dietary Fiber 49.5g | 0% |
| Total Sugars 190.3g | |
| Protein 38.9g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 687.2mg | 0% |
| Iron 40.7mg | 0% |
| Potassium 3567.6mg | 0% |
Source of Calories