Vegan Chocolate Ice Cream
Rich, deeply chocolatey, and impossibly creamy, this frozen dessert proves that skipping dairy doesn't mean settling for less. Full-fat coconut milk forms the silky base, delivering the lush mouthfeel you'd expect from a classic scoop — no compromise required. Unsweetened cocoa powder and finely chopped vegan chocolate work together to build a double-chocolate depth that tastes genuinely indulgent. A touch of cornstarch helps the base thicken beautifully on the stovetop, which means the final texture stays scoopable and smooth rather than icy. The overnight chill before churning is worth every minute of patience — it makes a real difference in how the ice cream sets up in the machine. This recipe makes six generous servings, so it's perfect for a dinner party finish or keeping a stash in the freezer for whenever the craving hits.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 2 cans (13.5 oz each) full-fat coconut milk
- ½ cup unsweetened cocoa powder
- ¾ cup organic cane sugar
- 3 oz vegan chocolate, finely chopped
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- ¼ tsp fine salt
Instructions
- 1
Whisk together the cocoa powder, sugar, cornstarch, and salt in a medium saucepan until combined. Gradually pour in the coconut milk, whisking constantly until the dry ingredients are fully dissolved with no lumps remaining.
- 2
Set the saucepan over medium heat and cook, whisking frequently, until the mixture thickens slightly and just begins to steam — about 7 to 9 minutes. Do not let it boil vigorously.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!