I’ve been on a mission to create creamy, rich vegan chocolate ice cream, and it almost stumped me.
My first attempt lacked depth of dark chocolate flavor.
My second attempt came closer, but lacked creaminess.
And my third attempt? Total winner.
Creamy, insanely rich chocolate flavor that’s somewhere between ice cream and gelato. Get your ice cream maker, kids. We’re doin’ this.
This recipe requires just 6 ingredients and simple methods. If you can whisk, blend, and pour into an ice cream maker, you can master this easy recipe.
The base is comprised of water, cocoa powder, rich coconut cream, and organic cane sugar, which is whisked together. Then comes the deep chocolate flavor: from plenty of vegan dark chocolate.
The last ingredient is vanilla extract, which enhances the flavor and helps prevent ice crystals (because of the alcohol content). Then simply blend, chill, and wait patiently until it’s time to churn.
This ice cream is insanely creamy and so, so rich in chocolate flavor. It satisfied that craving I had for the chocolate ice cream I enjoyed back in my dairy-eating days.
This will make the perfect treat to have on hand this summer for snacking or for hosting. I highly recommend serving this with fresh strawberries and coconut whipped cream. And whoops, what if a raw brownie falls in the bowl? Bliss.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!
NOTE: Recipe updated 10/04/19 to improve texture and simplify.
Vegan Chocolate Ice Cream
Ingredients
- 3/4 cup water
- 1 1/4 cups lite coconut milk
- 2/3 cup organic cane sugar*
- 2/3 cup unsweetened cocoa powder
- 1/4 tsp sea salt
- 6 ounces vegan dark chocolate (finely chopped // ~1 cup chopped per 6 ounces)
- 1/2 tsp pure vanilla extract
Instructions
- The day before, add your ice cream churning bowl* to the freezer to properly chill.
- The same day, prepare your base. Add the water, coconut milk, cane sugar, cocoa powder, and salt to a large saucepan and whisk to combine. Bring to a low boil over medium-high heat, whisking frequently. Once it reaches a low boil, continue cooking and whisking for 1 minute.
- Remove from the heat and add the chocolate and vanilla. Whisk until melted.
- Then transfer to a mixing bowl and chill in the fridge for 2 hours or until room temperature or cooler. Optional: To remove any graininess, add to a blender and blend for 30 seconds on high.
- Add your chilled base to the ice cream maker and churn according to the manufacturer’s instructions – about 30 minutes or until it looks like soft serve (see photo).
- Enjoy as soft serve, or transfer to a parchment-lined dish or loaf pan, cover securely, and freeze for 4-6 hours, or until firm.
- Let thaw 10-15 minutes before serving to soften. Use a hop scoop to ease scooping. Enjoy within 7-10 days. This is excellent with ripe strawberries and coconut whipped cream!
Video
Notes
*If you don’t have an ice cream maker, you can still make this ice cream, but it won’t be as creamy. Follow the instructions up until churning, and instead add it to a mixing bowl or loaf pan and cover with foil. Freeze for a total of 8 hours, and remove from the freezer once an hour to whisk/stir to incorporate air and prevent ice crystals.
*Recipe loosely adapted from David Lebowitz.
*Nutrition information is a rough estimate.
Nutrition (1 of 9 servings)
Carola says
So delicious, I’m making this recipe for the second time! The only change I’ve made is to half the sugar (1/3 cup), as I use semi sweet chocolate chips. Still sweet, rich, and creamy. My family finds most coconut-based ice cream too coconutty, but not this one. Love it!
Support @ Minimalist Baker says
Amazing! We’re so glad you and your family enjoy it, Carola! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Oria says
Made it and it was amazing! Did substitute coconut sugar and maple syrup and definitely was creamy…
Support @ Minimalist Baker says
Yay! Thanks so much for the review, Oria!
kayleen says
Hello minimalist baker, i notice you wrote “lite coconut milk” in this recipe. is it still the same coconut milk like the ones you use in other recipe (Aroy-d). Thank you so much
Support @ Minimalist Baker says
Hi Kayleen! Our favorite light coconut milk at the moment is the 365 whole foods brand. Hope this helps!
Fabienne Jaulin says
Hi !This recipe looks delicious but I rezloy can’t stand coconut mixed with chocolate… Is it possible to use almond like instead ?
Thanks !
Support @ Minimalist Baker says
Hi Fabienne, It won’t be quite as creamy, but it might work. Let us know if you give it a try!
Rebecca says
Would you say the same for soy milk?
Support @ Minimalist Baker says
Yes
Gemma says
This ice cream is absolutely amazing, I’ve been on a mission to find a vegan chocolate ice cream recipe that’s creamy and doesn’t turn out icy, I’m so pleased that I’ve finally found the one! Super excited to experiment with different mix ins too.
Support @ Minimalist Baker says
Amazing! We LOVE to hear this. Thank for the lovely review, Gemma. We’re so happy you enjoy it! xo
Mr. Mick says
Thank you! I made this with cashew milk and it provided a delectably rich creamy chocolate ice cream heaven, “I can’t believe its vegan” moment.
With rating…
Support @ Minimalist Baker says
Amazing!! Thanks so much for sharing!
Dawn Marie says
This recipe is super easy and fun to make. I won’t lie…it was “too chocolately” for me and I only added 4 ounces of 72% dark chocolate. When I make this again, I am going to dial down the chocolate. Half of my dark chocolate was with espresso beans, the other half plain. That said, I like the idea of layering both the cocoa powder and the dark chocolate to give it some depth. So I might try switching up what chocolates I choose.
Love that! Thanks for sharing your experience, Dawn!
Hope says
Delicious! Mine turned out more like gelato than ice cream, but that’s fine by me! I think I may have boiled the mixture a bit too hard (thus reducing the mixture more than yours). Or perhaps it was because I used full fat coconut milk instead of lite. Either way, I’m really happy with the result.
Yay! Thanks for sharing, Hope!! This is definitely a thick, rich ice cream. Glad you enjoyed!
Gliza says
I just made this ice cream and OMG!! So delicious so creamy and rich wow thank you thank you, I used coconut sugar and it did not lack creaminess trust mee!
Support @ Minimalist Baker says
Amazing! Thanks for sharing, Gliza!
Samihah says
Can you remove the cane sugar ?
Support @ Minimalist Baker says
Hi Samihah, we prefer cane sugar for texture in this recipe. But a couple other readers have subbed dates or coconut sugar and reported success. Let us know if you try it!
Sofia says
Quick Question, in the video it says to use coconut cream but the recipe calls for lite coconut milk. Which one should we use?
Support @ Minimalist Baker says
Hi Sofia, sorry for the confusion! We’d recommend lite coconut milk.
HM says
Can you still use coconut cream instead of lite coconut milk to give it a creamier texture? Fat is not really an issue for me, but sugar is (I may experiment with the coconut cream, unless you already have!). I think the trouble I’ve been running into is from reducing the sugar in some recipes by up to half, which leads to it freezing solid in the freezer.
Support @ Minimalist Baker says
Hi, we originally used coconut cream with success, but upon retesting, it had more of a ganache consistency and wouldn’t freeze. So we did some more experimenting and switched the recommendation to lite coconut milk. It may also have to do with the fat percentage of the chocolate.
Claire says
THE BEST chocolate ice cream ever! I make this with Trader Joe’s Coconut milk (full fat) and Hu Chocolate Gems. My go-to recipe for special occasions. Thank you!
Yayyy! Thanks for sharing, Claire!
Bel says
Hi,
I can’t get sugar cane where I am (I’m in the middle of nowhere, Australia) can I just use a simple syrup or regular, granular sugar or does it have to be sugar cane?
Also, due to allergies, I can’t do cocoa powder or chocolate of any kind.
I’d like to use tropical fruit flavours like lychee, peaches, passionfruit, and some others.
I have a mix of fruits and syrup/juice I usually make into ice lollies, but I really miss ice cream (dairy anaphylaxis). Will skipping that cocoa powder and chocolate cause an imbalance in the “wet” ingredients?
I’ve only ever made traditional creme englase ice cream before with the egg, cream and milk, but I developed anaphylactic, life threatening allergies to lots of foods after ending up in a wheelchair and having a brain injury.
This is by far the best recipe I’ve found online for dairy free and egg free without too much fuss.
Thank you.
Support @ Minimalist Baker says
Regular granulated sugar is fine! Sorry to hear about all the allergies, but hope this is able to help =) We do think omitting the chocolate and cacao powder could impact the texture. This recipe might be a better base for a fruit-infused ice cream.
April Dwyer says
Love this recipe, it was easily some of the most delicious icecream I’ve eaten. Do you have a white chocolate variation to this? What could I substitute the coco powder with for something more vanilla? Would love to try a white chocolate with a salted caramel swirl made from dates.
So great! Thanks for sharing, April. We don’t but that’s a great idea. In the meantime this is probably the closest recipe!
Amelia says
I used almond milk instead of coconut milk, works fine! I have not frozen yet, it is chilling, I am excited. I am going to add choc chips at the end so it has some chunks.
Support @ Minimalist Baker says
Thanks for sharing, Amelia!
Mili says
Why do you use light coconut not the usual coconut cream? It’s hard to get coconut cream. Can i substitue with coconut cream.powder?
Support @ Minimalist Baker says
Hi Mili, some readers reported issues with the texture using full fat coconut cream. It ends up more like a ganache and doesn’t freeze properly. We’d recommend sticking to light coconut milk for best results.
Ashley says
Can I sub Raw Cacao Powder for the Unsweetened Cocoa Powder?
Support @ Minimalist Baker says
Sure! It may not be as sweet, but if that doesn’t bother you, we’d say go for it or add more sweetener to taste.
Marie says
First time making any ice cream ever and this was delicious and SO easy. Highly recommend. I read the comments and advice about not using anything but cane sugar, however I wanted to see if it came out NOT using it. It worked! I used about 9 pitted dates in place of any added sugar, I cut them up in very small pieces and boiled with the other ingredients and then blended it. Followed all other instructions to a t. I used a kitchen aid ice cream maker attachment. Turned out perfectly creamy and flavorful. Thank you!!
Support @ Minimalist Baker says
We’re so glad it turned out well! Thanks so much for sharing, Michelle! xo
Emmaline says
This is such an amazing recipe! The ice cream was so thick and fudgy that even a small serving was plenty decadent. I did however add a packet of instant coffee, which amplified the already extremely chocolatey flavor. All around great recipe for hot summer nights
Support @ Minimalist Baker says
Love that addition! Thanks so much for sharing, Emmaline!
Lils says
I would like to try this but don’t have an ice cream maker. Now I feel like it is an essential machine to have during the quarantine all summer w my kids! Do you think I can make this using a Vitamix?
Support @ Minimalist Baker says
Hi Lils, we’d recommend this recipe for a no-churn version.
Brenda says
Fantastic recipe! I was skeptical about using light coconut milk, but it came out so creamy and silky. I definitely ran it through the blender after it cooled down. The only thing I changed was I substituted the water with unsweetened, vanilla flavored almond milk and I added only 3 oz of dark chocolate chips. I also chopped up some chocolate chips into little pieces and added them at the end for a little crunch. My family couldn’t even tell that it wasn’t made with milk!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Brenda! Thanks so much for the lovely review!
Ivy Yera says
This recipe was delicious! I would 100% make it again. It doesn’t even taste dairy free. I didn’t add chocolate chips because I thought it was chocolatey enough. Instead of cooking it for 2 hours I put it in a bowl and in a bigger bowl I did ice and a little water and in 15 minutes it was 100% cooled to room temperature.
Support @ Minimalist Baker says
Whoop! Thanks so much for the lovely review, Ivy! xo
A. Underwood says
Prepared recipe exactly as written and it turned out perfectly! Definitely will make again.
Support @ Minimalist Baker says
Yay! Thanks so much for sharing!
Jason says
Made it exactly as noted. Turned out amazing. This was the first step in the quest for the perfect dairy free banana split. Now on to figuring out the two remaining scoops/flavors. Thank you for the recipe!
Support @ Minimalist Baker says
We’re so glad it turned out well, Jason! Thanks for sharing! Here’s our vanilla ice cream: https://minimalistbaker.com/vanilla-bean-coconut-ice-cream/. Hope that helps!
Gabriela Perales says
I tried this recipe substituting cane sugar for a monk fruit-erythritol blend and it did not turn out like ice cream. I used an ice cream maker but the mixture was very thin even after 30 min in the ice cream maker. It still tasted really good but next time I will use cane sugar.
Danielle says
So sorry but this was a big fail for me. The combination of cocoa powder and dark chocolate chips made for a bitter flavor. Plus I followed all the direction plus the directions of my ice cream maker and it never set up past pudding thickness.
Support @ Minimalist Baker says
Hi Danielle, so sorry to hear that was your experience! It sounds like something went wrong since it remained a pudding thickness. Did you make any modifications? Did you use lite coconut milk? We’ve found that if the coconut milk has too high of a fat content, it will end up more like a ganache/pudding than ice cream. Feel free to add more sweetener to adjust for bitterness.
Caitlin says
Hi, this recipe looks amazing!! I really want to try it but have a few questions. Do you use canned lite coconut milk? Can you recommend the brand you are using please? Thank you :)
Support @ Minimalist Baker says
Hi Caitlin, yes, canned! We like Whole Foods 365 brand for lite coconut milk.
Polly Burke says
This is a perfect blend of ingredients. Didn’t need to change a thing. I will make this again & again. If you love chocolate, and you love chocolate gelato, you will put this on your list of favorites. For anyone new to ice cream, make your base well ahead & don’t start to churn until 30 minutes before you want enjoy.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Polly! Thanks so much for sharing!
Caitlin says
Last summer we made this recipe several times and it was perfect! Rich, smooth and creamy. Better than any store brand. The updated recipe was a disaster. Our first attempt ended up like an ultra intense fudge soft serve, it was so sweet it burned my throat. I tried it again, thinking maybe I did something wrong and the second batch was even worse. It never really became ice cream or even soft serve, just a cold chocolate syrup goop. I used an ice cream maker and the bowl for the maker was in the freezer for several days before trying to make the ice cream, the ice cream mixture was thoroughly chilled before going in the machine. Very disappointing, I would skip this recipe and try another one.
Support @ Minimalist Baker says
Hi Caitlin, we’re so sorry that was your experience! It’s strange that happened as the change we made was switching out full fat coconut milk/coconut cream for lite coconut milk to prevent it from ending up as a fudge-like texture. Is it possible that you used a different brand of chocolate this time?
Amy says
Hi, the recipe says to use light coconut milk, but the video says coconut cream. Which do you suggest?
Thanks,
Amy
Support @ Minimalist Baker says
Hi Amy, sorry for the confusion! We recommend light coconut milk.
Sandra Coulson says
First attempt at dairy free ice cream. Turned out nicely. The texture of mine was a bit dense and the flavor was very intense. Not sure if I used the wrong kind of chocolate? I probably won’t do this one over. The bourbon salted caramel one I made today is a different story. Definite do over.
Thanks for sharing, Sandra! The bourbon caramel is my fave, too!
Rhea says
Hi, I have not tried this recipe as yet but I noticed that you have at the bottom that it “doesn’t not keep”, are you suggesting that after 5-7 days it is not good for human consumption?
Support @ Minimalist Baker says
Hi Rhea, we just mean that the texture isn’t as desirable.
Jacinta says
Simple recipe that was easy to follow and resulted in a tasty dish. I used maple syrup instead of the sugar (as that was all I had) and still found the ice cream had a creamy consistency.
Ella Varley says
I subbed cane sugar for coconut sugar and it still turned out delicious. Super creamy and very chocolatey. Stoked with this recipe, can’t wait to make some other flavours!! All the recipes on this website are delicious, thanks for sharing!
Support @ Minimalist Baker says
Thanks so much for the lovely review and for sharing your modification, Ella. We are so glad you enjoy our recipes! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Sarah says
I made this recipe last night after the kids were in bed, and used 160g of lindt baking chocolate (the internet told me this was 6 oz). Omg, this is the best chocolate ice cream I’ve ever had in my life; far too good to share with the kids! My husband did not believe that it was dairy free. It’s positively orgasmic.
Support @ Minimalist Baker says
We’re so glad you enjoy it, Sarah! Thanks so much for sharing!
TAM LEE says
I’ve made this twice now and it’s delicious! Very rich, like a dark chocolate bar made into ice cream, so good.
I have 2 questions, is it ok to use caster sugar instead of cane sugar, and if so should I adjust the amount? Also can I sub cacao powder for cocoa powder and again, should I adjust the amount if yes?
Thanks for the great ice cream!
Support @ Minimalist Baker says
Hi there, it should work to sub caster sugar and cacao powder 1-1. It will have a more intense chocolate flavor. Enjoy!
Ruta says
This recipe is legendary !!!!! It turned out amazing!! I have never tried ice cream so delicious – I CAN NOT BELIEVE IT’S DAIRY FREE !!!:)Thank you so much for sharing and existing!!!! I just have discovered your website and I am so excited to try out other recipes !THANK YOU AGAIN
Support @ Minimalist Baker says
Aw, thanks so much for your kind words, Ruta! We’re so glad you enjoyed it! xo
Sally says
Is it possible to use almond milk or oat milk instead of coconut? Thanks!
Support @ Minimalist Baker says
It won’t be quite as creamy, but it might work. Let us know if you give it a try!
Irma says
In the Youtube video, it says coconut cream (which as a European, is very confusing?! What exactly is coconut cream supposed to be? There is either coconut oil or coconut milk…) and in the recipe it says light coconut milk.
I ended up using coconut oil since that seemed to be what was used in the video. The ice cream (with an ice cream maker!) did not turn out well and I am very disappointed.
Irma, sorry for the confusion! Coconut oil is very different from coconut cream and light coconut milk. We retested the recipe recently and suggest you follow the written recipe as it is now, which recommends light coconut milk for best results.
CI-B says
This wound up very rich and tasty, BUT I had to make changes so it would work. The first time, the base became a paste after cooling – it was WAY too thick. I wound up warming it up just enough to whisk in almost a full cup of almod milk to get it to a flowable, but still thick, chocolate pudding that my ice cream maker could handle.I thought 6 oz of chocolate did sound like alot (most of my dairy ice creams have around 3 oz), and I think that was the issue.
I’m actually making it again right now with half the chocolate to see if that fixes the base thickness issue ( looks promising so far, and is still super chocolatey).
Thanks for sharing! We actually retested recently and found the light coconut milk to be what helped! We previously recommend full fat. But yes! Less chocolate would also probably help thin the texture a bit! Let us know how it goes!
Erin says
I thought this recipe was great! I have made a lot of regular (dairy) ice cream, but my goal has always been to make dairy-free.
I used Trader Joe’s Coconut cream and it worked fine! I saw on MB that they changed their formula and they don’t recommend TJs anymore, but it is what I had on hand, so I decided to go for it. I bought it in March/April, so maybe it was from before the reformulation, but it worked fine!
I also put the mix in an ice bath for about a half an hour instead of overnight in the fridge. That worked great! (That is what I do with my dairy ice creams before churning). It *IS* quite thick, but I like it that way! The ice cream maker had no problem churning it into a great ice cream.
I finished my batch the other day and came back to this page to see if I have all ingredients on hand to make it again (!) and figured I should probably leave a raving review. :)
Thanks, MB!
Thanks for sharing, Erin!
Diane says
I’m sooooo disappointed! I should have read the comments from others about the problems they had before trying this. I cooked up all the ingredients yesterday, sat overnight in the fridge, and tossed in the ice cream maker today. And what I got was a thick syrup. It will NOT freeze. (Ice cream bowl was in freezer for days prior). Put it all in a bowl and popped it in the freezer, thinking I would just hand whisk it… nope. Still a cold sauce after 3+ hours in the freezer. It will NOT solidify at all. WHY??? So sad.
Diane, so strange! Thanks for the feedback. It seems most people have had success but a couple others have had concerns with texture. I’ll revisit the recipe asap. Did you make any other changes? What brands of chocolate / coconut cream did you use? Would love to help troubleshoot!
Laura C says
I’ve just put the bowl of vegan chocolate in the fridge until tomorrow when I’ll churn it in the ice cream maker. I could have eaten it with a spoon. In fact it might become my new hot fudge sauce. Can’t wait until tomorrow.
MommaShell says
Best ice cream I’ve ever had!
Audra says
I have such mixed emotions about this recipe; it is tasty, but it’s not a functioning ice cream recipe. Like many others, my base was the consistency of ganache. Maybe it would be better made with coconut milk, not cream? I let it warm up a bit before churning it as the Minimalist Baker herself suggested, but to no avail. It was very tasty but just really cold pudding after all those steps.
Since so many people have had the same problem I wish the MB crew would have tried to understand what the failure of this recipe is and changed it–not promoting it again on the Instagram page.
Support @ Minimalist Baker says
Hi Audra, we’re sorry to hear this recipe didn’t turn out as expected! This recipe is definitely intended to be on the more rich and indulgent side, but it sounds like something may have gone wrong for you and a few other readers since most readers have had great results with this recipe. Perhaps the brand of coconut milk/cream? Would you mind sharing the brand you used? We would love to help troubleshoot, if possible!
Audra says
Thanks! I used Let’s Do…Organic’s organic coconut cream.
Support @ Minimalist Baker says
Hi Audra, Thanks so much for the feedback! We revisited this recipe and modified the instructions to improve texture and simplify. We think that the issue you were having was due to that coconut cream having a very high fat content. If you give it another chance, we would love to hear how it goes!
Amanda says
I made this a couple times and fell in love. When I made it this time, I added a peanut butter swirl and crushed oreos and I don’t meant to be dramatic, but this is the best ice cream I’ve ever had. WOW. You have to try this combo with this ice cream.
So great! Love the additions of PB and Oreos. SWOON! Thanks for sharing, Amanda!
Simran says
Hey!
Is it possible to make this without an ice cream maker?
Thanks!
Support @ Minimalist Baker says
Hi Simran, we haven’t tried that and aren’t sure whether it would work! We would recommend our No-Churn recipe if you don’t have an ice cream maker.
Yan says
What ice cream maker do you recommend?
Support @ Minimalist Baker says
Hi Yan, this is our preferred ice cream maker. Enjoy!
Roberta Fucci says
Hi, I have a soft server ice cream machine. Would this work or is it only for regular ice cream machines? Thx
Hmm, we haven’t tried it, but let us know how it goes! Should work!
Jen says
Do you know if this recipe would work in one of the ice cream balls? The kind that you add ice and rock salt to and roll it around…
Hmm, perhaps? Let us know if you give it a try!
Jen says
I tried it and it turned out amazing! Thank you for another amazing recipe :).
Support @ Minimalist Baker says
Thanks for sharing, Jen! So glad it turned out well!
Sarah says
Delicious recipe!
I reduced the dark chocolate by half (was using 85%) and used cacao in place of cocoa, and its still incredibly rich and delicious, a bit like a luxury dairy chocolate ice cream. And a bit cheaper to make with the reduced chocolate.
Thank you!
Thanks, Sarah!
Andrea says
I made it as written once and it’s delicious and rich. Then I made it a second time and substituted a vegan hazelnut chocolate spread (DM brand from Germany) for the solid chocolate. Delicious and tastes like Nutella. Thanks!
Lovely! Thanks for sharing, Andrea!!
M says
Thank you, thank you! I’ve been trying various recipes to find a good one for my lactose intolerant brother to enjoy while everyone’s eating ice cream, and all the trial and error was finally worth it to find this incredible creamy, chocolatey, oh-so-subtly-coconut recipe! The whole family loves it :)
Since semi-sweet chocolate chips were what I had on hand and they don’t bother my brother, I used those. So, to make up for the sweeter chocolate, I also adjusted the sugar by starting with 1/3 cup and then adding a little more to taste. I also only chilled for 5-6 hours but it worked wonderfully.
Support @ Minimalist Baker says
So glad to hear it! Thanks for sharing!
Christina says
Ok, so is it just me or is the extremely rich refrigerated base perfect as a delectable pudding?? Btw, I’ve been on a quest to find an amazing chocolate vegan pudding and I do believe I just found it! I am churning as I write and the motor on my machine is really getting a workout. I followed all of your directions and I just want to be sure that your base (pre-churn) turned out quite thick as well…?
I’ve been really discouraged lately with all of the additives in non dairy frozen (and dairy) desserts-sunflower AND/or safflower oil?, tapioca maltodextrin?, potato starch?? on top of the guar gum, carob bean gum AND carrageenan. Seriously? Thanks for helping me regain some faith in humanity :)
Support @ Minimalist Baker says
Hi Christina, depending on the brand of coconut cream, it may be rather thick and pudding-like! It should still work great! Enjoy!
Sam says
Hi. I was wondering how this recipe compares with the date base chocolate ice cream. I’m looking for a whole foods ice cream recipe but without sacrificing flavor for my plant based whole foods cafe. Also might it be possible to sub coconut cream in vegan ice creepy making with fatty nuts instead like mac nuts? Thanks.
Support @ Minimalist Baker says
Hi Sam, we aren’t familiar with that product and aren’t sure how it pairs. We don’t think fatty nuts will work quite as well as coconut cream, but if you give it a try, we would love to hear how it goes!
Marina says
I did the repice exactly as explained but with brown sugar instead of cane sugar. The texture didn’t look like ice cream at all, more like a pudding and it was very solid when I took out of the refrigerator. Any explanation for that? Thank you.
Support @ Minimalist Baker says
Hi Marina, sorry to hear that was your experience! We revisited this recipe and modified the instructions to improve texture and simplify. We think that the issue you were having may have been due to a coconut milk/cream with a higher fat content. If you give it another chance, we would love to hear how it goes!
Isaiah Gonzales says
Hello!
Have a question regarding substituting coconut cream for soy milk. Would that work.
So these are the ingredients I’ve used for my chocolate vegan iced cream:
-Soy Chocolate Milk
-vanilla extract
– unsweetened cocoa
– dark chocolate bar
– Organic Arron Root powder
Will this work?
Thanks !
Support @ Minimalist Baker says
Hmm I’m not sure as we haven’t tried it out. If you give it a go, report back. Good luck!
Keavy says
I made this a few days ago. My non-vegan family and I have been loving it! I used coconut milk and only a little less than a half cup of sugar, and I didn’t blend it and it came out fine. It melts fast but it’s so yummy:) Thanks so much!
Thanks for sharing!
Kaity says
Hi there, I really want to make this recipe but I react badly to coconut cream. Could I substitute something almond based for the coconut and still achieve a good ice cream? Thanks!
Support @ Minimalist Baker says
Not yet for this recipe!
Malu says
I made the recipe to the tea but have to admit the flavor was to chocolate rich for my taste. My kids liked it but didn’t love it.
Kristin says
Unbelievable!! Made it with 2-70% Theo’s bars and Wild Harvest Organic Coconut Milk – rich and creamy. Might be the best ice cream I’ve ever tasted!
Support @ Minimalist Baker says
Yay! We are so glad you enjoyed it, Kristin!
Kelly says
My base is currently chilled in the fridge and is solid! Is that okay? Should I let it warm up to room temp before placing it in the ice cream maker?
Support @ Minimalist Baker says
Others have had this same problem as well, and I recommend letting it thaw a bit before putting it in the ice cream machine!
Kelly says
Thank you so much! I am so excited to try it!
Crista says
This recipe is AMAZING!!
I used maple syrup and found the consistency to work well. Also, I substituted the water for cold brew coffee, which really enhances the chocolate flavor. Also, coconut cream offers a nice richness and thickness!
Enjoy, everyone! Thanks for sharing this recipe, Dana!
Support @ Minimalist Baker says
Whoop! Glad you enjoyed this ice cream, Crista!
Stacy says
Hi Dana! I love making your recipes for our family and friends. Our daughter is allergic to milk and eggs so vegan baking is quite helpful. As another commenter noted, the sugar and cocoa powder cup measurements are the same but the grams are different. Which is correct? Thank you!
Support @ Minimalist Baker says
Hi Stacy! The measurements are actually correct since cane sugar weighs more than cacao powder. Hope this helps!
Matthew Ross says
Wow! I’m officially vegan now… I had no idea ice cream was so easy to make dairy free!
Just finished the Vanilla Bean ice cream recipe and this was a perfect way to make my second flavour.
Used 130g of Kirkland Signature semi-sweet chocolate chips (51% cacao) for the dark chocolate and used less sugar. I did taste it after whisking and added a bit more sugar after, but I wanted to be careful not to over sweeten it.
Also used the full 400ml of c. cream and did half water half almond milk for the 3/4 cup of water, and it worked great!
After reading through people’s difficulties with the thickness, two things that are really important are that the mixture is not too thick and that the bowl should be really really frozen.
I put it in the fridge for a few hours (I know I should have waited a bit more, but I made sure it was pudding-like) and poured it in my super-frozen ice cream bowl. Super thick and fudgey, will be making a series of flavours very soon :)
Time to stock up on some coconut cans…
Support @ Minimalist Baker says
Yay! Thanks so much for sharing, Matthew! We are glad you enjoyed it.
Natali says
Hi Dana,
this is my second attempt to make one of your ice creams (last one was sea salt caramel coconut ice cream) and both times i faced the same problem….after freezing the ice cream base in the refrigerator overnight it became so solid i couldn’t churn it in the ice cream maker…the mixture was so stiff that the churning was stuck and the mixture froze on the walls of the machine…i wanted to ask is the mixture supposed to be so solid after freezing it or should it be more liquid? All ingredients were according your recipe…
ps. i don’t have the same ice cream maker as you do, perhaps it is not powerful enough?
Thank you
Oh, it shouldn’t be FROZEN before churning. It should be refrigerated!
Natali says
Sorry what i ment was i chilled it in the regural refridgerator but still the base came out very solid..
Thea says
I had the same issue (w/the salted caramel), but I used coconut CREAM instead of coc. milk, so maybe that was the problem?
OK, if you used coconut cream that may have caused the thickness, which is why we recommend light coconut milk. You are getting a lot of fat from the melted chocolate (cocoa butter is high fat), so adding coconut cream to it can cause the thickness.
Justine says
This is the real deal. It’s unbelievably chocolatey and delicious. I followed the recipe exactly. After reading the comments I refrigerated the chocolate for only three hours instead of overnight and it was like others mentioned like a ganache…. i just let it sit at room temperature for like 10-15 minutes and stirred it and put it in the ice cream maker. It came out perfect, it was kind of like pudding right at first when i took it out of the ice cream maker. I added crushed Oreos to it and put it back in The freezer for a little midnight cookies and cream flavor soooo good 10/10 would recommend to a friend
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Justine! Oreos is a great addition! :D
Tina says
my ice cream maker arrived on Friday and I made the base on Saturday and got this churning this morning. This chocolate ice cream is incredible, for anyone concerned about tasting coconut, you don’t. I love coconut but I know some people hesitate on some recipes that call for coconut cream. I’ve said it before but I’ll say it again, you are so talented and thank you so much for sharing with all of us!!
Marc says
I made this and it was truly amazing, rich creamy chocolate ice cream with hardly any coconut taste, delicious! I’ve seen a lot of people complaining that it’s not a liquid when it comes out of the fridge but I feel like that is how it’s supposed to be, if mine had been any more liquid I don’t think it would have set properly. My only question is, the ingredients say 2/3 cup of sugar and 2/3 cup of cocoa, but the measurements given in grams are different (133g and 57g respectively) I went by the gram measurements instead of the cup measurements and it turned out perfect, I’m guessing the gram measurements are what should be used, as I also saw someone else commenting that 2/3 cup of cocoa is far too much.
Luke says
End product was delicious, however I found that the consistency of the product after chilling was too thick to be churned in the ice cream maker. I only chilled the product for an hour and it was like a ganache. Coconut fat/oil hardens when cooled, so some hardening is normal, but this was too much.
I think what happened here is that the mix was too viscous because the proportion of solids (fat, carbohydrates, and protein in the coconut cream and chocolate) was too high, and conversely the proportion of liquids (water), too low. Usually premium dairy ice cream should have:
10-15% fat
9-12% solids non fats (protein, carbohydrates and minerals usually found in dairy milk)
10-14% sugar
55-64% water
As per my calculations, the composition of this ice cream is, using the ingredientes above:
19% fat
16% solids non fats
17% sugar
48% water
So, this recipe is definitely heavy on the solids, and light on the liquids (water). I believe that If you were to increase the water by about 50%, decrease the dark chocolate from 140 grams to 120 grams, and use coconut milk instead of coconut cream, the percentages would come back in line and resemble the composition of premium ice cream and the product should be less viscous and should churn more easily.
The new composition percentages, after the adjustments above, would be as follows:
Fat: 14%
SNF: 13%
Sugar: 16%
Water: 57%
I may alter the recipe and have another go. Will report back once I get the results!
Lindsay says
Luke, how did it go?! I’ve made this recipe 3 times and each time it does not turn out right.
first round, I don’t believe my ice cream maker base was frozen enough, so it never got “soft-servy” and remained a bit runny. This attempt, however, created a much more “ice creamy” taste than my subsequent attempts.
The second round I let the solidified mix hang out and get to room temp before I put it in my ice cream maker. It came out like ganache, really very very sweet and much too rich (no air).
Third round, very frozen base and a warm-ish mixture. Let it churn for ~35 minutes and it looks better than my others, but still — not enough air and much too rich.
Curious about upping the water content — will this work?
Luke says
Hi Lindsay,
I actually ended up designing a recipe that used much less chocolate and subbing in a bit of cashew milk for coconut milk. There is also a seriouseats chocolate vegan recipe ice cream, that is pretty good (only that it melts a bit too fast).
I did like the flavor in this ice cream, but never did give it another go; I do have friends that have tried it, and they said it worked out fine. Here are a few tips that might help you get a better quality product by controlling the process:
1.) Before placing the ice cream in the machine, it should be pre-chilled to a temperature of 2-4 degrees celsius (no more/no less). Don’t let it hang out until it hits room temperature. The mix should not be warmish before placing into freezer bowl, it needs to be near freezing.
2.) Your ice cream maker needs to be as cold as possible, before you place the mix into it. If you have a compressor machine, leave it on for 10-15 mins before you place the ice cream into the freezing bowl, if you have a bowl that requires freezing, try to get the walls of the bowl to freeze to -15 degrees celsius (or as low as you can).
3.)If you follow the instruction above, your ice cream should churn for a good amount of time before getting stuck (15 mins)…if it gets stuck, try and help it along as much as you can until it hits a temperature of at least -4 to -5 degrees celsius, before you take it out of the ice cream maker.
See if these steps help…that said, this is an unusually thick base and it is difficult for home ice cream makers to churn this mix. Let me know.
Bob says
Can I use all of the ingredients and replace the coffee with 1/4 cup of chocolate?
Support @ Minimalist Baker says
Hi Bob! Not sure if you meant replacing the chocolate with coffee? We haven’t tried it, but if you do let us know how it goes!
Tamara says
Hi Dana!
I’m excitedly waiting to try this. My base is in the refrigerator as I am typing. I couldn’t let what was left in the bullet go to waste after finger tasting it so I put some almond milk in the bullet and got every bit of the chocolate that was in it.
I read where some said they put the base in the freezer and some in the fridge. Which was it supposed to be?
I really hope my ice cream will come out as it is supposed to.
I will let you know tomorrow when the base is cold and ready for the final spin.
Regards.
Support @ Minimalist Baker says
Hi! I would put it in the fridge!
Tamara says
OMG!
I just put my pudding like base in the ice cream maker to churn. This is amazing Dana. The recipe was so simple that I questioned if it would work for me. It is definitely creamy, has a lot of chocolate flavor and was fun to make. Chocolate ice cream is my husband’s favorite. I can’t wait for him to try it. I put it in a quart size tovolo tub for freezing. I have to say, I could not let what was frozen in the base of the maker go to waste so I managed to scrap every part of the ice cream off with a rubber spatula. One this is for sure, it is to early in the morning for me to be eating ice cream. This was my sample run before Thanksgiving. My goal is to make everybody’s favorite flavor of ice cream healthier.
Thanks Dana! This was fantastic. I look forward to making a few of your other dessert recipes.
Tamara
Tamara says
I’m sorry, I was so excited and quick to hit the send button I forgot to rate the recipe. It definitely is a 5 star *****, 1 for ease of making, 1 for prep time, 3 for flavor, flavor flavorful taset.
Rowan says
I honestly think this is the most delicious thing I have ever made! Thank you!
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Amanda says
I made this recipe last night and it seems to me the ratio is off. As many others have said I let the base cool and it was absolutely the wrong texture. So I added another can (400mL) of coconut milk and now it’s perfect.
Shannon says
I made this today but used coconut sugar instead of regular sugar, I also only chilled it for an hour or so before churning because I was afraid it would be too solid for my ice cream maker to handle if I left it in there overnight. This was my first time trying out a coconut cream ice cream recipe, but it froze up nicely in the same amount of time my regular ice cream does. I put it in the freezer to harden, and tasted it a few minutes ago. Very satisfying. The coconut sugar makes it mellow, not as “sugar bomb” tasting– but the rich chocolate taste is on point!
Elizabeth D says
Ok, this is seriously amazing. There are few recipes where you truly can’t tell something is vegan, and this is one of them. A few things:
When I chilled the base in the fridge overnight, it turned totally solid. It might have been because of the chocolate that I used. But, I left the base on the counter for four hours before poring it into the machine. It was still very hard, but I was able to scoop it in the machine.
I used Hershey’s special dark cocoa powder, and the color was dark, dark brown.
I kept some of the chilled base, and it works well as a chocolate sauce or hot fudge dip. I heated it up a bit until it was runny, added it to a blender with almond milk (Dana’s recipe), added a few ice cubes, and made my 5 year old cold, frothy, “chocolate milk” which blew her mind.
This is definitely worth making and can’t wait to try it again!
Teri Stroud says
Aloha! I made this ice cream base yesterday and put it in the refrigerator over night.when I took it out it was so thick I couldn’t pour it into the ice cream maker..I added coconut milk to thin it out but it did”nt help at all..had to scrape it out and dump it..what went wrong? All the sorbet works great, but this was a mess! Was looking forward to chocolate tonight!
The only thing I think would have saved it is if I had put it in to the ice cream maker after it had cooled bait and not overnight.
Support @ Minimalist Baker says
Hi! Hmm, it should be pretty thick! But not that thick….Did you melt it all properly?
Hayat says
The chocolate mix had such a beautiful velvety texture to it after being chilled overnight that it took all the willpower in the world to actually make it to the machine lol. But when it did, my oh my. This recipe is absolutely fantastic.
Christianne says
Best. Ice cream. Ever. Quote from the hubs, “this is like Hagen Daz”. We aren’t dairy free (we just limit it), so I used Guittard milk choc chips in place of the dark chocolate and it was incredible!! Making it again next week for extended family dinner! They’re going to love me!
STUART HASSEL says
Hi Dana – I hope I’m not getting in on this conversation too late. I haven’t made it yet but I am convinced given your high standards. I know you have already commented about this but my biggest issue that I need to get past – even bigger than creaminess – is the sugar factor. As it turns out, sugar is a much bigger toxin than most people know about, given the latest research, and is actually at the bottom of a lot of conditions and diseases that people aren’t aware of. It is especially toxic for people with conditions like heart disease which is my most immediate problem besides diabetes and other things. I think I will try it with Monk Sugar or anything else, maybe Stevia, with a low glycemic index.
Val says
It tastes amazing! However it was so thick after chilling it in the fridge overnight that my kitchenaid icecream bowl couldn’t handle it.
Jessica says
Looks delish! Can you put a link to the chocolate you use?
Thanks!!!
Tracy says
Hmmm. Well I must admit, I did not chill the base overnight. I used it at room temperature – though I have made fruit “ice cream” base at room temperature, and my machine did it justice.
There’s nothing in this recipe that would thicken it in the frig, no? I churned this sucker for 1.5 hours – it NEVER got close to an ice cream or gelato or sorbet consistency. It poured like liquid chocolate. It came out the same way it went in, just colder.
I put the mixture into an ice cream tub and am hoping a deep freeze overnight will turn this into something that resembles “ice cream” and NOT liquid chocolate.
What gives?
Tracy says
I have pre made simple syrup already made – 1 to 1 ratio – how much should I use? Thanks!
Kate says
Yuk! Tasted like chocolate chalk. I knew 2/3 cups of cocoa would be way too much. 1/3 at most.
Bo says
Delicious. Some of the best chocolate ice cream I’ve ever had. I think I’ll get there with some more practice!
Thank you so much for showing me how great vegan food can be!
Jill says
A can of coconut milk is 1 3/4 cups. Wondering why you didn’t use a whole can. I’m going to increase everything x 1.4 but I’m worried that you did this for a good reason and I’m going to regret my decision!
Veerle says
I just made this and it’s delicious! Thanks for the recipe. I used agave syrup instead of sugar as that’s all I had in the house. Also substituted almond extract for the vanilla, but I should have used less as it’s a bit strong. I’ll definitely make this again and experiment with other flavors.
Clayton says
Can I substitute the water for almond milk? I feel like the water will give it a grainy texture when it freezes and forms crystals
Support @ Minimalist Baker says
Hi Clayton! I haven’t test it but its worth a try!
Esther says
Hi! Do you think I can use xylitol instead of the cane sugar? I’m sure it won’t be the same thing but do you think it will make too much difference? Thanks! I love your recipes! I made the salted caramel coconut ice cream yesterday and it was a complete success! I’ll try all your ice cream recipes now!
Support @ Minimalist Baker says
Hi Esther! We haven’t tried it, but if you check the comments above, others had success that substitution!
Lisa says
Made this last night. For the coconut milk I used Trader Joe’s organic coconut cream. After cooking the base and adding the chopped dark chocolate and vanilla, I mixed it through the vitamix. I was short on time so instead of refrigerating the base, I whisked it over an ice water bath to cool. I then churned it in my ice cream maker.
It turned out creamy, rich, and decadently dark. Absolutely delicious! I think the dark chocolate overtakes the coconut flavor for those who aren’t big coconut fans. My favorite vegan recipe to date. Thank you!
Julie says
I had a jar of failed “peanut butter mouse” in the fridge that I held onto because I just felt bad throwing it away. I only have about a 25% success rate anytime I try to make it – – but when it works it is SO good. Anyway I used the mixture of peanut butter and coconut cream as the base. I subbed 1/2 maple syrup and 1/2 coconut sugar for the cane sugar. I didn’t have any dark chocolate on hand so I used “enjoy life semi sweet choc chips”. After sitting in the fridge all night it set to the consistency of a really thick pudding. However after churning in the ice cream maker it turned out amazing. We could have eating it right away but I threw it in the freezer because we don’t need it until tonight. Because I used semi-sweet chocolate I could have significantly cut down on the maple syrup and coconut sugar – – it is super rich and more sweet than we would usually do. I had no issues with consistency with swapping out sweeteners. It’s extremely creamy. So glad I have a use for my failed coconut whipped cream attempts :)
Guinevere says
Is the mixture meant to be super thick once you add the chocolate and vanilla? I chilled mine overnight and it became the consistency almost of ganache… And now it’s not firming up properly in the ice cream maker, even after 40min. What could I have done wrong? :(
Hmm, it should be pretty thick! But not that thick….Did you melt it all properly?
IBR says
I had this same problem. Came out of the refrigerator like a ganache. Followed all directions properly.
Gabriele says
Wonderful recipe! I wonder if I can substitute chopped chocolate for more cocoa and change the quantity of something for a good result. I’m crazy to do it! I’m waiting for the answer.
naomi says
In the last couple years when I google ingredients for a recipe, the minimalist baker pops up towards the top. I have tried many of your recipes and am always impressed by their simplicity, healthfulness, and tastiness! I am excited to try this.
Mark says
Not sure what I’m doing wrong…I did the recipe as shown, threw it in the fridge to cool overnight (the 10 hours suggested) and when I pulled it this afternoon to churn it it wasn’t even liquid anymore. More the consistency of chocolate pudding. It’s grinding away as we speak…hope it turns out. :-\
Angie says
Mine isn’t freezing?? I even left it in the freezer overnight. It is amazingly delicious, but not icecream.:(
Is there anything I can do?
So odd! Make sure your freezer is super cold! And set it in the back and cover it with foil.
Jenna says
Hi! This recipe inspired me to buy an ice cream maker, which I plan on using with this recipe. Was wondering how mix-ins work with a recipe like this? Like nuts, chopped pretzels, etc. Would I mix it in after its done churning?
Thanks!
Donna says
Because of blood sugar issues, I substituted the cane sugar with xylitol for my birthday celebration. The ice cream was amazingly tasty, but everyone had some significant gastrointestinal issues. I would love to hear some alternatives others have used. Thanks so much!
Kerry says
Really like this ice cream recipe to try.
I’m a diabetic, so was wondering it I could use a granulated sweetner like Splenda in the place of the sugar?
Thanks,
Any ideas would be great
You can try a natural sweetener such as Stevia, althought I haven’t tried it myself and can’t guarantee the results. I wouldn’t recommend Splenda as it’s not great for our digestive system.
cfft2002 says
Hi there
just found this recipe and made it – I used Swerve- and it came out great! my husband did not realise I used a sugar subsitute! It is very chocolatey!
Thank you, next om my list is the vanilla bean recipe.!
Alexis says
Yummmm. Perfect timing. We’ve been using a friend’s ice cream maker all summer and I’ve been wanting to try some dairy-free recipes. This one will go straight to the top of the list! I might try adding some peanut butter swirls to it just because peanut butter and chocolate.
Sarah says
Is there a way to make ice cream without an ice cream maker but will still have the same texture? If I mixed it for more time every hour or half an hour, will it taste the same as if I freeze it and mix once an hour for a small amount of time or will it taste better than that?
lani says
i was not expecting this to be so chocolate-y… i only had two scoops and had to put it down after a couple of bites which is really surprising because i can put way three chocolate bars (high school days) before feeling satisfied.. this was super yummy. definitely have to make it again.. and i love that i don’t have to use cashews.. they’re so expensive :(
Thanks for sharing!
Kristen says
I was wondering how dark your dark chocolate is – 70%? 80%? 88%? I love dark chocolate but don’t want this to come out too bitter…what did you use?
I believe 75%!
Nancy-Jean Taylor says
Re: Vegan Chocolate Ice Cream
The only dark chocolate I had was Baker’s Unsweetened. 5 oz finely chopped made 1 1/4 cups.
I left it overnight in the fridge and it is as thick as ganache. Should it be thick enough to form balls?
And not quite sweet enough. I thought I would add another can of coconut mild and 2/3 cup of sugar (heated to dissolve the sugar).
What do you think?
Suzanne says
I made this ice cream for Father’s Day for my hubby who really knows his ice cream. He took one taste, and WOW his eyes got as big as saucers and gave it two thumbs up! He had no clue it was dairy free.
It was decadent, silky smooth and sinfully chocolatey! It really helped create the velvety perfect texture by pulsing it in my Ninja blender. No ice crystals in this recipe! Left it in the Ninja container to cool in the fridge and transferred to my ice cream maker. I used the dark chocolate chips from Whole Foods….really was a great chocolate to use.
Will definitely be using this recipe again! Dana, you are a culinary genius! Looking forward to seeing more ice cream recipes in the future!
Lovely! Thanks for sharing, Suzanne!
Geraldine says
I tried this with some modifications. I replaced water with chocolate flavored soy bean milk in smaller amt and only added Coco powder, skipping the heat as well. I love the taste and texture! :) But some may find it too thick?
I experienced slight indigestion, not sure if it’s from not boiling the coconut milk. Anyone can advise me?
Sebastian says
Thanks for all the great recipes! I made the base and put it in my freezer overnight, but now it is too solid for my ice cream maker (I have the same kind as you) to churn. Perhaps was my fridge too cold? Should I just let it thaw out a little bit?
Thanks for the advice!
yankified says
A close friend of mine has just started living a vegan lifestyle and we are due to have a fancy dinner soon (we try to do one at least every month) and I was a bit stumped about desserts. You ice cream is the perfect answer, thank you
nomad_diaries says
Hey Dana, I made it with mix of coconut sugar and xylitol, and without ice cream maker- it still turned out amazing!! So creamy and chocolaty. Summer favourite :) More flavours please!! :)
Pauline says
So I know you use a VitaMix for a lot of things…. I use mine to make ice cream… Can this be made in that? And if so, do you have suggestions for the adaptions necessary? Thank you Pauline
Hmm, I’m not sure but if you give it a try, let us know how it goes!
Alicia says
I cannot wait to try this. Before I changed my lifestyle, I used to eat chocolate ice cream religiously. Thanks for posting so frequently btw, you’re a MACHINE. I have one recipe request for you that is generally already vegan and one of my favorite things to eat in the world. I know you love Asian food and since I’m half Thai I share that love with you. Have you ever tried Ban Xeo? It’s a Vietnamese savory yellow pancake (made with turmeric which I know you’re loving lately) that’s perfectly crispy and stuffed full of anything you want really – tofu, bean sprouts, veggies. Then you can wrap it in a lettuce leaf and top it with basil, cilantro, and mint, and dip it in some sauce (traditionally a fish sauce mixture but I know you’ve got a solution for that). :) Or instead of a lettuce leaf, you can use a fresh spring roll wrapper and roll it up and dip it in some sauce. SO GOOD, I’m obsessed. If you haven’t tried it, I promise you that you’ll love it. And if you posted a recipe for it I would be SO pumped. THANK YOU again for making it so easy for people like me who work all day to come home and make something delicious and easy and guilt-free. You’re the best.
Thanks for the kind words! I haven’t tried or heard of Ban Xeo. I’ll add it to my list!!
Lavinia says
I’ve made the golden ice cream and tried this one but didn’t leave the bowl in the freezer long enough.. so it wasn’t the right consistency, although it was still amazing and I could hardly taste the coconut!
Thanks for the great recipe!
Caitlin says
Hey Dana! Just curious why didn’t you use cashews in this recipe like you do in a lot of your others? Did it cut back on the chocolate richness (perhaps attempt #1?)?
I think it adds too much of a cashew flavor to chocolate ice cream!
Aleeha says
This actually sounds really delicious considering it’s vegan!
Aleeha xXx
Ago says
Hi Dana! Nice to meet you!
This recipe is more interesting for me (I’m lactose intolerant, too), I think to try it very soon! ^_^
It’s the first time that I read about the coconut cream, I search it ^_^
On my blog, there aren’t all recipe for lactose intolerants, but I’m working to change all my diet.
Thank you so much! ^_^
Debbie says
This was the BEST ice cream! Was…because it’s almost gone. I used Trader Joes coconut cream and it is so creamy compared to using just the coconut milk. Once it was cooled in the fridge it was like pudding so it was a challenge getting every last drop in the ice cream maker. My husband loved it! The best chocolate fudge ice cream! Thank you for creating it!
Me too! Love their coconut cream! Glad you enjoyed it. xoxo
Kathryn says
This is the best chocolate ice cream!! Came out perfect…it almost didn’t make it into the ice cream maker because it’s like pudding after chilling in the refrigerator overnight….5 stars!!!
Lovely! Thanks, Kathryn!
Courtney says
Vegan ice cream with coconut cream is THE BEST. Some flavors are even better than regular ice cream. This looks amazing! I wish I had an ice cream maker.
Shalini Setty says
I just loved vegan chocolate ice cream, it is looking so appetizing, looking forward try this.
Meli says
This ice-cream looks absolutely perfect! It made me wanna run to the kitchen and make it! Thank you fro another great recipe! :)
Caitlin says
This looks unbelievable! Apart from banana ice cream, I’ve never made my own ice cream but I absolutely have to try this recipe! I love everything about it . . . you sold me at the description that it was between ice cream and gelato!
xx, Caitlin
Puja Darshan says
I think I will buy an Ice cream maker very soon. Loved your recipe.
Puja Darshan says
I think I will buy an Ice Cream. Loved your ice-cream recipe. :)
Sarah | Well and Full says
This ice cream looks absolutely PERFECT! The texture is so spot on. Now I just need to get an ice cream maker ;)
Aneri says
My ice cream is a winner…….. me and all my famiy members love it(including my grandpa). It didn’t turn out to be so creamy like in dana’s picture but it is really creamy…..I’m lovin it. thanks Dana for this wonderful fabulous awesome creamy recipe
Thanks, Aneri!
Barbora says
I want to scream how good these IceCream looks!! And gosh i wish i could make some one day ❤️
Maria says
A tip if you dont have an ice cream maker and are lazy. Just freeze a pan of ice cream. When its solid, take it out, cut it into smaler pieces with a knife. Put the pieces into a food processor and blend untill smooth. Put it back into the pan and into the freezer for some hours. Voila! Fluffy ice cream.
Kitty says
I am really, really excited to try this :D
Great tip!!!
T says
Do you chill I’ve the frig OR freezer overnite??
T says
Do you chill in the frig OR freezer overnite?
freezer.
Aneri says
In the freezer….. My didn’t turn out to be so creamy coz I don’t have an ice cream maker but it tastes really very good….??????
Maya | Spice + Sprout says
WOW girl, this looks/sounds incredible! I am definitely putting this on the list of summer must do’s. Thanks! :D
han says
Holy moly!
Yes please!
Cassie says
YES, this recipe looks INSANELY CREAMY! I love the decadence of each scoop on the cone. YUM!
Natalie | Feasting on Fruit says
With every ice cream recipe you post I get closer and closer to splurging on an ice cream maker. It looks so melty and marvelous!!
YOU MUST! so worth it!
Denise says
As a breast cancer survivor I’m trying to avoid hormones in milk and find a dairy-free ice cream I like, but I hate the taste of coconut. The Trader Joe’s brand I tried had a good mouthfeel, but I couldn’t get over the coconut taste. By any chance, is the coconut flavor in this recipe drowned out by the large amounts of chocolate? Or should I just try David’s sorbet? (OK, I realize this likely a silly question, but I’m mostly just hopeful.) Thanks for any input! I love your website.
Give David’s a try if you’re not into coconut, although I WILL say that the coconut isn’t overwhelming in this recipe, the chocolate is the star!
Cathy says
Me too! I am also a BC survivor and have gone vegan.. My doctor just said “good!” He is glad! YAY to DANA!! You have gotten me to love to cook again!!! I hated it and wasn’t cooking as much and spending too much money (that I didn’t have) so this brought me back to the basics and really the costs of the items to make these delicious foods isn’t very much!! THANKS DANA!!!!! Yours is the BEST BLOG I have ever run across!!
Anita - Neetzy.com says
This looks delicious, and I might have to try it (especially since I am going thru a “vegan” faze at the moment).
Aleksandra says
I wish I had an ice cream maker!
Fernando @ Eating With Your Hands says
I simply love what you did with the background there! That is so in line with how I am styling all my posts on my blog. So damn cool if I must say so myself :)
Thanks, Fernando!
Maxine says
I have my bowl in the freezer :) I just need to run out and get some dark chocolate. I can already tell this recipe is going to be a winner. As soon as I saw it, I started thinking of using it as a starting point to making banana ice cream.
Having a pre-chilled bowl in the freezer makes the ice cream chill faster preventing ice crystals and denser product. My bowl stays in my deep freezer because I hardly ever use it.
Aneri says
Gr8 recipe…. But why do u put an empty bowl in the freezer???
Anca says
Not “an empty bowl”. It is the churning bowl part of the ice cream maker. It’s the key step to using the ice cream maker.
Cynthia says
This looks so amazing! This is exactly what I have been looking back for. I wish I could sub the cane sugar, though – I don’t eat sugar. Do you use a machine to churn this?
You could try maple syrup! I used the maker linked above.
Liz S. says
Okay so you’ll be opening up your ice cream shop… when? :)
nice try! (maybe in my dreams)
Anthony says
So you rec a vegan cocholate bar or unsweetened baking chocolate ??
G says
Augh! I have all the ingredients, but no ice cream maker (yet) But I’m definitely making this as soon as I get it, which is in a month ): As for the dairy, you mentioned you had problems with it. Have you tried raw milk dairy? I know for many people, me included, that it is much more digestible than pasteurized milk (and if you visit the farm, you know that it comes from a humanely raised place)
I haven’t, but that’s a good suggestion! In general I just think I’m off dairy products – they never served my body!
Laura says
So glad that you tested this recipe 3 times so we don’t have to! I think the true test of a chocolate recipe is tasting it with your eyes closed. I find I’m so visually influenced by the colour/appearance with chocolate foods that I trick myself into tasting it–even if it isn’t that strong. This ice cream totally looks like it would hit the mark though ;) xo!
Tom ~ Raise Your Garden says
I agree ~ my mom thanks you cause she’s the one I would have gotten on this project. Honestly, I wouldn’t have thought you could have made vegan ice cream that looks this creamy with that ingredient list. Pretty impressive!!