I know summer just started last week, but it feels like it's FLYING BY already! How is that possible? How is this weekend the 4th of July? Wowowow. I guess this is what being an adult is like: work and do stuff after work and then it's New Years again and on and on and on. Wooooof.
Today I have a vegan chocolate ice cream recipe for you guys. This recipe is deceptively creamy: you would not know it was vegan if I didn't tell you. It's also incredibly simple: coconut cream! The kind from the can. The good stuff.
The key ingredient here, besides the obvious coconut cream and chocolate, is alcohol. It's necessary to prevent iciness, and keep the whole thing soft enough to actually scoop/enjoy. So, pick your poison — we usually go for whiskey, but you could also use creme de cacao for another chocolate boost. Keep in mind alcohol content for whatever you use — creme de cacao has about half of what whiskey has, so you'll need 2x as much to have the same effect.
Have a wonderful 4th of July weekend, everyone!Print
Vegan Chocolate Ice Cream
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 1 quart 1x
This vegan chocolate ice cream has a rich, dark chocolate flavor and maintains a soft texture thanks to crème de cacao. Even if you aren’t vegan, you’ll love this ice cream! Feel free to substitute a different alcohol for the whiskey — but don’t skip it: the alcohol is necessary to avoid an icy final texture.
- 30oz full-fat coconut milk
- ½ cup sugar
- ⅔ cup cocoa powder, sifted
- 4 ounces dark chocolate, coarsely chopped
- ½ tsp salt
- 1 Tbsp cornstarch
- 1 tsp vanilla extract
- 3 Tbsp whiskey
- Confirm that your ice cream maker is ready to go (this usually means freezing the bowl overnight).
- Combine the coconut milk, sugar, cocoa powder, dark chocolate, salt, cornstarch, and vanilla extract together in a blender. Blend until smooth.
- Pour the blended ingredients into a saucepan and bring to a simmer over medium heat. Let simmer for two minutes before removing from the heat.
- After cooling for a few minutes, press plastic wrap directly onto the surface of the chocolate, and refrigerate until completely chilled (2-4 hours).
- When the mix is completely chilled, follow the directions for your ice cream maker to make the ice cream. About 10 minutes into the churning, add the whiskey. When the ice cream is done churning, transfer to a freezer-safe container and let freeze until totally solid (8+ hours).
Diego Lopes says
I can't look past anything that says "chocolate ice cream"... and this looks really really good!
Thanks, Diego!! I hope you enjoy it!
Could you suggest a low carb substitute for the corn starch (I can't have any corn because of autoimmune). Thank you.
Hi Ann — I am not at all an expert in low carb solutions, so I'll leave the googling to you! Good luck! xo
Can you omit the cornstarch so you don't have to heat the mixture?
Hi Michelle! Definitely. I've actually started omitting it myself, so I don't have to heat it! I'm not sure yet if it changes the texture, but it certainly makes the process easier!