Description
A rich, creamy vegan chocolate ice cream made without coconut milk. This dairy-free dessert is smooth, chocolatey, and easy to make no ice cream machine needed!
Ingredients
Scale
- 1½ cups oat milk (unsweetened)
- ¼ cup almond butter (unsweetened)
- ⅓ cup unsweetened cocoa powder
- ¼ cup maple syrup or agave syrup
- 1 tbsp arrowroot starch (or tapioca flour)
- 1 tsp vanilla extract
- Pinch of sea salt
- (Optional) 2 tbsp aquafaba (lightly whipped, for lighter texture)
Instructions
- Blend the base: Add oat milk, almond butter, cocoa powder, maple syrup, arrowroot starch, vanilla extract, and sea salt to a blender. Blend until completely smooth (30–45 seconds).
- Thicken the mixture: Pour the blended mix into a small saucepan. Heat over medium, stirring constantly, until it thickens slightly and small bubbles form (about 4–5 minutes).
- Chill: Remove from heat and let cool slightly. Transfer to a bowl, cover, and refrigerate for at least 4 hours or overnight.
- Freeze: Pour the chilled mixture into a shallow freezer-safe container. Freeze for 4–6 hours, stirring once every hour to break up ice crystals (if not using an ice cream maker).
- Serve: Let sit at room temperature for 10 minutes before scooping. Enjoy creamy, coconut-free vegan chocolate ice cream!
Notes
- You can swap almond butter for cashew butter or tahini, depending on your flavor preference.
- To enhance chocolate flavor, add ½ tsp espresso powder to the blender.
- For added texture, fold in mini dark chocolate chips or chopped almonds before the final freeze.
- Best enjoyed within 7–10 days. Store in a tightly sealed container to prevent freezer burn.
Nutrition
- Serving Size: 1/2 to 2/3 cup
- Calories: 210
- Sugar: 10g
- Sodium: 85mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg