Vegan Vanilla Ice Cream with Chocolate Chips
Indulge in the creamy, dreamy delight of Vegan Vanilla Ice Cream with Chocolate Chips, a plant-based frozen treat that’s as luscious as it is guilt-free. This dairy-free dessert combines the richness of full-fat coconut milk and almond milk with the natural sweetness of maple syrup and the bold aroma of pure vanilla extract. Thickened with arrowroot powder for velvety smoothness and studded with dairy-free mini chocolate chips, every bite offers an irresistible mix of creamy and crunchy textures. Perfectly suited for vegans and non-vegans alike, this homemade ice cream is easy to make with or without an ice cream maker and ready to impress at any occasion. Whether enjoyed straight from the churn or as a freezer stash for hot days, this no-dairy ice cream is a must-try for lovers of plant-based desserts!
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Ingredients
- 2 cups Full-fat coconut milk (canned)
- 1 cup Unsweetened almond milk
- 0.5 cup Maple syrup
- 2 teaspoons Pure vanilla extract
- 1 tablespoon Arrowroot powder (or cornstarch)
- 0.75 cup Dairy-free mini chocolate chips
- 0.25 teaspoon Sea salt
Directions
Step 1
In a medium saucepan, combine the full-fat coconut milk, almond milk, maple syrup, and sea salt. Heat the mixture over medium heat, stirring frequently, until it is warm but not boiling.
Step 2
In a small bowl, whisk the arrowroot powder with 2 tablespoons of water to create a slurry. Gradually add the slurry to the saucepan, stirring constantly to incorporate it.
Step 3
Continue to cook the mixture for 3-5 minutes, or until it thickens slightly. Remove the saucepan from the heat and stir in the pure vanilla extract.
Step 4
Let the mixture cool to room temperature for about 20-30 minutes, then transfer it to a blender to ensure a smooth consistency. Blend on high for 30 seconds.
Step 5
Pour the blended mixture into an airtight container and refrigerate for at least 4 hours, or until chilled completely. For best results, leave it overnight.
Step 6
Once chilled, transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions. In the last 5 minutes of churning, fold in the dairy-free mini chocolate chips.
Step 7
If you don’t have an ice cream maker, transfer the chilled mixture to a freezer-safe container, stir in the chocolate chips, and freeze. Stir every 30 minutes for the first 2-3 hours to prevent iciness.
Step 8
When the ice cream reaches a firm yet scoopable consistency, serve immediately or store in the freezer for up to a week in an airtight container.
Nutrition Facts
| Serving size | (1042.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2438.1 |
| Total Fat 166.5g | 0% |
| Saturated Fat 131.3g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 810.9mg | 0% |
| Total Carbohydrate 240.2g | 0% |
| Dietary Fiber 12.5g | 0% |
| Total Sugars 192.5g | |
| Protein 23.1g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 622.2mg | 0% |
| Iron 14.5mg | 0% |
| Potassium 1834.7mg | 0% |
Source of Calories