This is adapted from the vegan ice cream base at the Vivacious Vegan.
- 1 cup sugar
- 1 3/4 cup coconut milk (1 can)
- 3/4 cup plain unsweetened soy milk
- 1/2 cup plain soy creamer (see note)
- 2 t pure vanilla (The non-alcoholic kind is preferable as it doesn’t inhibit
freezing, but it can be harder to find.)
- 3 T canola or other preferred vegetable oil (see note)
- a pinch of salt (I used 1/8 tsp)
- 1/2 cup cocoa powder
- a pinch of cayenne pepper powder (I used just under 1/8 t)
- 1 t cinnamon
1. Blend all ingredients in a blender until well mixed.
2. If your ice cream maker has a removable bowl that has to be chilled in the freezer, and it’s a warm day, chill the ice cream mixture in the freezer for at least 30 minutes or the refrigerator for at least 90 minutes, before pouring it into your ice cream maker. It’s fine if it has a few clumps that are starting to freeze, but it should still be mostly liquid. This will help to ensure that your ice cream maker doesn’t run out of “chill juice” before your ice cream is complete.
3. Put the mixture in your ice cream maker and freeze according to the directions.
4. You can enjoy this as “soft serve” when the ice cream maker is finished or freeze it in your freezer for an hour or two until it gets a harder consistency.
You can replace the soy creamer with soy milk, or reduce the oil. However, it won’t be quite as thick and rich.
After the ice cream has been in the freezer for more than a few hours, you’ll probably need to let it sit out to soften a bit before serving.
7 thoughts on “Dave’s Mexican Chocolate Vegan Ice Cream”
Thanks for the totally yum recipe. My sister and I enjoyed it immensely. I used the soymilk instead of soy creamer because I was all out and it turned out wonderfully. Thanks!!!
I’m so glad to hear you liked it! Once you’re addicted to this stuff, there’s no turning back…
can i replace something for the coconut milk i really don’t like the flavour of coconut but i really want to make this
You can replace the coconut milk with an equal amount of soymilk or soy creamer. The soymilk will have less fat and creaminess than the coconut milk, so you can optionally add an additional T of oil if you go that route. If you happen to have xanthan gum around, 1/8 t will add to the creaminess as well. (Additional amounts of xanthan gum may make it clumpy.) I’ll also add that I can’t really even taste the coconut when I make this, but it may be different if you’re very sensitive to that flavor.
This was awesome. I used flax oil instead of canola, and a half cup agave instead of sugar. This stuff is so good. Thank you!
I’m pretty sure this is the best ice cream I’ve ever had.