Soy-Free Vegan Chocolate Ice Cream
Indulge in the rich, creamy decadence of soy-free vegan chocolate ice cream, a delightful dessert crafted for plant-based and allergy-friendly diets! This recipe features the luxurious creaminess of full-fat coconut milk and coconut cream, combined with the bold flavor of unsweetened cocoa powder and a touch of natural sweetness from maple syrup. A hint of vanilla extract and sea salt enhances the complexity, while melted soy-free dark chocolate creates a silky finish that’s irresistible. With just 15 minutes of prep time and the help of an ice cream maker, you’ll have a luscious, dairy-free frozen treat that is perfect for summer days or as a dinner party dessert. Serve it solo, pair it with fresh berries, or top it with your favorite vegan whipped cream for a dessert that’s as versatile as it is satisfying.
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Ingredients
- 2 cups Full-fat coconut milk (from a can)
- 1 cup Coconut cream (from a can)
- 0.5 cup Cocoa powder, unsweetened
- 0.5 cup Maple syrup
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Sea salt
- 3 ounces Dark chocolate (vegan, soy-free), chopped
Directions
Step 1
In a medium saucepan, combine the full-fat coconut milk, coconut cream, cocoa powder, maple syrup, vanilla extract, and sea salt. Whisk together until the mixture is smooth and well combined.
Step 2
Place the saucepan over medium heat and gently heat the mixture. Stir frequently to prevent sticking, and ensure the cocoa powder is fully mixed in. Do not let the mixture boil.
Step 3
Once the mixture is heated through (about 3-5 minutes), remove it from the heat and add the chopped vegan, soy-free dark chocolate. Stir until the chocolate is completely melted and the mixture is smooth.
Step 4
Pour the mixture into a heatproof bowl and allow it to cool at room temperature for 15-20 minutes.
Step 5
Once the mixture has cooled, cover it with plastic wrap or a lid and refrigerate for at least 4 hours, or until thoroughly chilled.
Step 6
After chilling, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions (usually 20-30 minutes). The texture should be thick and creamy.
Step 7
Transfer the churned ice cream to a freezer-safe container, smoothing the top with a spatula. Cover the container tightly and freeze for an additional 2-4 hours to firm up.
Step 8
When ready to serve, let the ice cream sit at room temperature for 5-10 minutes to soften slightly before scooping.
Nutrition Facts
| Serving size | (1050.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3063.1 |
| Total Fat 249.7g | 0% |
| Saturated Fat 204.9g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 724.4mg | 0% |
| Total Carbohydrate 255.6g | 0% |
| Dietary Fiber 52.8g | 0% |
| Total Sugars 150.1g | |
| Protein 45.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 322.6mg | 0% |
| Iron 46.0mg | 0% |
| Potassium 4434.7mg | 0% |
Source of Calories