Sugar-Free Vegan Chocolate Ice Cream
Indulge guilt-free with this luscious Sugar-Free Vegan Chocolate Ice Cream, a plant-based dessert that's as wholesome as it is decadent. Made with a creamy base of full-fat coconut milk and almond milk, this ice cream gets its natural sweetness from nutrient-packed Medjool dates, eliminating the need for added sugar. Enriched with rich cacao powder and a hint of vanilla, every scoop bursts with chocolatey goodness, while a touch of arrowroot powder ensures the perfect silky texture. For those who love an extra bite, finely chopped vegan chocolate can be mixed in for added indulgence. With minimal prep time and no refined sugars, this dairy-free, vegan treat is the ultimate way to satisfy your sweet tooth while staying health-conscious. Whether served at the end of a dinner party or stored for a personal treat, this recipe is proof that dessert can be both delicious and wholesome!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 cups Full-fat coconut milk
- 1 cup Unsweetened almond milk
- 0.5 cup Cacao powder
- 10 pieces Medjool dates (pitted)
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 tablespoon Arrowroot powder
- 0.25 cup Unsweetened vegan chocolate (optional, finely chopped)
Directions
Step 1
Begin by soaking the pitted Medjool dates in hot water for 10 minutes to soften them. Drain and set aside.
Step 2
In a blender, combine the full-fat coconut milk, almond milk, softened dates, cacao powder, vanilla extract, and salt. Blend until completely smooth.
Step 3
Transfer the blended mixture to a medium saucepan and heat over medium-low heat, stirring occasionally.
Step 4
Once the mixture is warm (but not boiling), whisk in the arrowroot powder to help thicken the base. Keep stirring for about 2-3 minutes until it slightly thickens, then remove from heat.
Step 5
Allow the mixture to cool to room temperature, then transfer it to the refrigerator and chill for 2-3 hours or until completely cold.
Step 6
Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer's instructions, typically about 20-25 minutes.
Step 7
If using finely chopped unsweetened vegan chocolate, add it to the ice cream during the last 5 minutes of churning for added texture and flavor.
Step 8
Transfer the churned ice cream to a freezer-safe container, smooth the top, and cover with a lid or plastic wrap. Freeze it for at least 2 hours to firm up.
Step 9
Let the ice cream sit at room temperature for 5-10 minutes before scooping and serving. Enjoy your sugar-free vegan chocolate ice cream!
Nutrition Facts
| Serving size | (1035.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2156.8 |
| Total Fat 140.1g | 0% |
| Saturated Fat 113.8g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 815.5mg | 0% |
| Total Carbohydrate 242.4g | 0% |
| Dietary Fiber 38.0g | 0% |
| Total Sugars 176.5g | |
| Protein 21.4g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 704.2mg | 0% |
| Iron 22.4mg | 0% |
| Potassium 3477.2mg | 0% |
Source of Calories