Vegan Chocolate Ice Cream

Chocolate Vegan Ice Cream

I finally invested in a small ice cream maker and I’ve already made about 6 batches of ice cream! I can’t just take the easy route and make regular ice cream though. I decided that I would have to learn how to make dairy free ice cream for Alex.

Chocolate Vegan Ice Cream

At most grocery stores they only sell one brand of dairy free ice cream and only the vanilla tastes any good. I can’t imagine only eating vanilla ice cream! At Whole Foods they have other brands but Alex’s favorite brand costs about £7 ($11) for ONE pint of chocolate ice cream!

Chocolate Vegan Ice Cream

I calculated that if I made even 5 batches myself the ice cream maker would pay for itself. I bought The Vegan Scoop (recipes are listed in both imperial and metric) and i love this book because 1. the ice cream is easy to make and 2.  I was able to find the ingredients in the UK.

I had one potentially serious issue. The ice cream sticks to the side of the ice cream maker so much that it’s preventing it from churning. I’m still working on the right solution but for now I add 1 tablespoon of vodka to each batch and the stickiness is reduced enough so it can still be churned enough.

Vegan Chocolate Ice Cream

1 quart

Vegan Chocolate Ice Cream

Ingredients

1 cup soy milk, divided

2 tbs arrowroot powder

2 cups soy creamer (I used alpro single cream)

3/4 cup sugar

1/4 cup cocoa powder

1/2 cup vegan chocolate chips

1 tbs vanilla

Instructions

  1. In a small bowl mix 1/4 of the soy milk and the arrowroot and set aside.
  2. In a saucepan mix the rest of the soy milk, soy creamer, sugar, cocoa powder and chocolate chips over low heat stirring frequently. Stir until the chocolate chips are melted and then bring the pot to a boil.
  3. Once it starts to boil remove from the heat and stir in the arrowroot mixture and the mixture will become thicker. Stir in the vanilla. I like to pour the mixture through a sieve to catch any lumps or milk skin. Refrigerate for 2 hours minimum.
  4. Pour into your ice cream maker and churn according to the ice cream makers instructions. Freeze for 2 hours if necessary before serving.

Notes

adapted from The Vegan Scoop

http://www.americancupcakeabroad.com/icecream/vegan-chocolate-ice-cream

 

You Might Like:


1 Comment

  1. Thank you SO much for this recipe. Not only is it an amazing tasting vegan ice cream, but I discovered if you prepare it as you directed (I do use vanilla almond milk instead of soy milk, though) and then chill in the fridge overnight, it is the most amazing chocolate pudding. I have tried several dairy-free pudding recipes, and none compare.

Trackbacks/Pingbacks

  1. Blackberry Chip Ice Cream | An American Cupcake in London - [...] I posted a vegan ice cream recipe. I made it for Alex and seeing the look on his face…