Vegan Chocolate Ice Cream
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recipe by The Kitchen Paper https://thekitchenpaper.com/
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- Total Time
- 11hrs 30mins
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- Serves
- 4
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- Calories
- 824
This vegan chocolate ice cream has a rich, dark chocolate flavour 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 crème de cacao — I use whisky often — but don’t skip it: the alcohol is necessary to avoid an icy final texture.
recipe updated 25 Feb 2022
Ingredients
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- Dark chocolate
- 115 g
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- Sugar
- 100 g
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- Coconut milk
- 900 ml
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- Cocoa powder
- 60 g
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- Salt
- ½ teaspoon
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- Cornflour
- 1 tablespoon
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- Vanilla extract
- 1 teaspoon
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- Crème de cacao
- 3 tablespoons
Tools
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Stove
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Plastic wrap
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Blender
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Ice cream maker
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Pudding bowl - 1 pint
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Large saucepan
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Blender jug
Step preview
- Add sugar, coconut milk, cocoa powder, dark chocolate, salt, cornflour and vanilla extract to a clean blender jug
- Blend until smooth
- Transfer content of blender jug to large saucepan
- Cook until simmering then reduce heat - medium heat
- Simmer - 2 min
- Let cool
- Transfer content of large saucepan to pudding bowl
- Cover with plastic wrap
- Chill in fridge until cold - approx 3 hr
- Churn in ice cream maker and continue - 10 min
- Mix in crème de cacao to the pudding bowl
- Churn in ice cream maker until set
- Cover with plastic wrap
- Freeze until hard - 8 hr