Soft Serve Vegan Chocolate Ice Cream

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This soft serve vegan ice cream is my new favorite. We have posted 11 vegan ice cream recipes this summer and out of them all, this one wins hands down.

The texture is nearly indistinguishable from regular ice cream when you make it right. I mean it is probably the closest thing I have ever seen. It’s almost like you opened up your own vegan dairy queen in your home when you serve this delicious treat.

It only takes 25 minutes from the time you start until the time you are putting a spoonful of cold, delicious chocolate vegan ice cream in your mouth. If you really want to test it, make some for the kids but don’t mention it’s vegan. They won’t know the difference and it will definitely get the picky kid seal of approval! And you’ll be happy knowing they didn’t eat any unhealthy dairy products.

This easy vegan recipe for chocolate ice cream is on the next page below

(Adapted from this recipe by Crazy Vegan Kitchen)

 

Ingredients

¾ cup Cashews

1½ cups Water

¼ teaspoon Xanthan Gum

½ teaspoon Instant Espresso

2 Tablespoons Cocoa Powder

¼ teaspoon Salt

1 teaspoon Vanilla Extract

1 cup Coconut Cream

½ cup Coconut Milk

½ cup Cane Sugar

6 oz Dark Chocolate (Vegan)

2 Tablespoons Cornstarch

Instructions

In a blender, combine Cashews, Water, Xanthan Gum, Instant Espresso, Ccocoa Powder, Salt, Vanilla Extract, Coconut Cream and Coconut Milk. Blend on high till everything is nice and smooth.

Pour out all of this mixture into a saucepan, leaving 1 cup of it behind.

To the filled saucepan, add Sugar and Dark Chocolate. Stir over low heat until chocolate and sugar have fully melted and mixture is warm.

To the remaining 1 cup of liquid, whisk in Cornstarch till dissolved. Gradually stream this mixture into the saucepan whilst whisking non stop. Once everything has been incorporated, whisk away until the mixture comes to a soft boil. This is to cook out the cornstarch and thicken the mix. But, remember to whisk whisk whisk so no lumps form!

Once it has come to a soft boil, turn heat off and transfer mixture into a bowl or measuring cup. Cover with cling film and make sure to press it against the surface of the mixture so a skin does not form.

Cool to room temperature and then churn in ice cream maker. Alternatively, if you do not have an ice cream maker, follow steps for manual churning mentioned in my post.

Once out of the ice cream maker, place in an airtight ice cream or tupperware box, cover, and freeze to allow it to further firm up. Photo: John Hritz

Soft Serve Vegan Chocolate Ice Cream