Chocolate Ice Cream (No-Churn, Vegan)

The creamiest chocolate ice cream, with a healthy secret. No-churn, vegan, yet so incredibly rich and decadent. Perfect for lazy chocolate lovers.


You can never have too much chocolate — I love drizzling some extra melted chocolate and sprinkling some crushed peanuts on my chocolate ice cream.


The Secrets

Here I’ve said it, the secrets to the creamiest vegan chocolate ice cream: almond butter and pumpkin puree. Together these two ingredients seriously elevate the vegan ice cream so much in terms of richness & creaminess (plus they’re nutritious & healthy as well!). At first I thought I would be able to taste the pumpkin puree in the ice cream, but honestly I couldn’t even tell that it was there when I tasted the final product.


Chopped Chocolate vs. Chocolate Chips

I prefer chopping my own chocolate vs. using chocolate chips. The logic is similar to using them in chocolate chip cookies — with chopped chocolate you get varying textures from irregularly shaped chunks. Each spoonful is a surprise :))


Chocolate Ice Cream (No-Churn, Vegan)

5 from 3 votes
Recipe by George L. Course: DessertCuisine: AmericanDifficulty: Easy
Servings

4

large scoops
Prep time

5

hours 
Cooking time

10

minutes

The creamiest chocolate ice cream, with a healthy secret. No-churn, vegan, yet so incredibly rich and decadent. Perfect for lazy chocolate lovers.

Ingredients

  • Chocolate Ice Cream
  • 40 grams almond butter

  • 200 grams unsweetened pumpkin puree, I used canned

  • 400 grams coconut cream (full fat)

  • 1 teaspoon pure vanila extract (contains alcohol)

  • 30 grams unsweetened cocoa powder

  • 4 tablespoons vegan condensed milk, or liquid sweetener of choice

  • 1 teaspoon instant coffee (optional)

  • 1/3 cup chopped vegan dark chocolate (optional)

  • 1 tablespoon vodka (optional)

  • Vegan Condensed Milk (if using)
  • 1.5 cups non-dairy milk (almond, soy, oat, etc)

  • 1/3 cup sugar

  • Almond Butter (if home-made)
  • 1 cup raw almonds

  • 1 pinch fine sea salt (optional)

Directions

  • Prepare the Vegan Condensed Milk. In a sauce-pan, combine non-dairy milk and sugar. Bring to a boil and let simmer to reduce by two-thirds, around 30 minutes. Note: Don’t let the milk boil too rapidly! At the end of the reduction, the consistency should resemble regular condensed milk, but note that it will get a little less runny when cooled. Let cool for at least 2 hours in the fridge. Below is the condensed milk drizzled into coconut cream (for the ice cream base).
  • Prepare the Almond Butter. Pre-heat the oven to 350 degrees F (176 C). Spread almonds (single layer) onto a large sheet pan. Roast the almonds for 10 minutes, stirring them around half-way through. Let them cool for around 10 minutes before adding them to a food processor. Depending on the power of your food processor, blend the almonds for 3-10 minutes, or until smooth & creamy (you won’t need to add any extra oil!). Finish with a pinch of salt (optional) to taste. Set aside & let cool.
  • Prepare Pumpkin Puree. You can either roast your own pumpkin & turn it into puree, or simply use canned pumpkin puree. Canned pumpkin puree usually has more moisture though — you may want to set it on a mesh sieve to let excess moisture drip out (to prevent icy ice cream).
  • Prepare Ice Cream Base. The can(s) of coconut cream is chilled in the fridge overnight for the best separation between water & cream, as you only want the cream. our the coconut cream into a large bowl (The can(s) of coconut cream is chilled in the fridge overnight for the best separation between water & cream, as you only want the cream). Whip the coconut cream until stiff peaks form. Whipping is much easier when the cream is cold — place it in the freezer for a few minutes if the cream is not whipping up. Once relatively stiff peaks form, add all remaining ice cream ingredients (you can pre-combine them). Gently fold everything together with a spatula. Quickly pour the mixture into a freezer-safe airtight container. Chill in the freezer for at least 5 hours, or until solid.
  • Let ice cream thaw for at least 10 minutes before scooping (if refrigerated overnight or longer). I like to serve it with an extra drizzle of melted chocolate and a sprinkle of crushed peanuts.

Notes

  • Home-made almond butter can be stored in an airtight jar or container in the refrigerator for up to 14 days. However, best enjoyed within a few days as it will lose flavor over time.
  • Optional Addition of Instant Coffee. A tiny bit (1 teaspoon) of instant coffee won’t make the whole batch of chocolate ice cream taste like mocha. Instead, it serves to deepen chocolate flavor.
  • Optional Addition: 1 tablespoon of vodka. Liquors like vodka have a very low freezing point, which helps prevent ice crystal formation and ultimately creates a softer, creamier ice cream.

Did you make this recipe? I’d love to see your recreations!

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