You can make the most delicious chocolate ice cream using just a few dairy-free, plant-powered ingredients: full-fat coconut milk, cacao powder, maple syrup, vanilla extract, and a pinch of salt. It tastes great as is but to bump up the creaminess I added a quarter cup of soaked cashews. You can also use soaked macadamia nuts or sunflower seeds in place of the cashews.
I like my chocolate ice cream on the lighter, milk chocolate side of flavors, but feel free to add a bit more cacao if you prefer yours darker and fudgier. Add about one to two tablespoons more of cacao powder and possibly a teaspoon more sweetener.
This ice cream also makes a great base for various additions. Roasted, chopped hazelnuts, marshmallow bits, blackberries, or chocolate chips are all fair game. It makes a great base for Rocky Road ice cream- just add chopped almonds and marshmallows while churning it in an ice cream maker. Enjoy!
Creamy Chocolate Ice Cream
Equipment
- Ice cream maker recommended
Ingredients
- 13.5 ounces coconut milk full fat
- 2 tablespoons cacao powder unsweetened
- â…“ cup maple syrup or honey
- 1 teaspoon vanilla extract
- ¼ cup raw cashews soaked in hot water for at least 30 minutes to soften
- pinch of salt
Instructions
- Place all the ingredients in a blender and blend until fully combined and smooth.
- Place the mixture in an ice cream maker and churn until thickened. It should be soft-serve consistency.
- Place the ice cream in the freezer for a few hours or until ready to use.
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