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Vegan Chocolate Ice Cream

Don’t have an ice cream maker? Simply tip the mixture in to a container and leave in the freezer for five hours. Give the mixture a mix every half an hour.


  • Tip the water, sugar, coconut cream, cacao powder and salt in to a saucepan and combine. Bring the mixture to a boil over a medium heat while whisking.

  • Remove the saucepan from the heat and tip in chunks of dark chocolate and the vanilla extract and mix.

  • Tip the mixture in to a blender and blend for 30 seconds. Pour the mixture in to a container and place in the refridgerator over night.

  • Remove the mixture from the container, add to an ice cream maker and churn for half an hour or until an ice cream consistency forms.

  • Place in the freezer for four to six hours or until firm, eat within seven to ten days. Top with cacao and fresh fruit to serve.

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