This vegan chocolate ice cream takes just four simple ingredients, yet it’s full of deep, creamy chocolaty flavor. And with no refined sugar, it’s a guilt- free summer treat.
Who doesn’t love ice cream in the summer, am I right? It’s so cold and creamy and cools you right off. But what I don’t like is all the calories and sugar in even a small portion. So I set out to make an easy homemade ice cream that I could feel good about indulging in.
Instead of using heavy cream and regular milk, I used full fat coconut milk as well as unsweetened almond milk. In my first attempt at this ice cream, I used light coconut milk, but it just didn’t turn out creamy enough. Because of that, I wouldn’t recommend using light. Then, instead of using refined sugar, I used agave nectar to sweeten things up.
The result is creamy and delicious with just the right level of chocolaty goodness. Perfect for satisfying any ice cream craving. This ice cream freezes pretty solid, so you’ll want to let it sit out for a few minutes before scooping it out. To make it even more delicious, serve it with your favorite topping.
- 2 cups unsweetened almond milk
- 1 (13.6 oz) can full fat coconut milk
- 1/2 cup agave nectar
- 3/4 cup cocoa powder
Once the ice cream is frozen, I suggest letting it sit out for 5 or so minutes to soften enough to easily scoop out.