This Vegan Dairy-Free Dark Chocolate Almond Crunch Ice Cream has a dark chocolate taste with additional dark chocolate covered almonds throughout the ice cream, making it so delicious and rich. Made with coconut milk and dark chocolate.
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VEGAN DARK CHOCOLATE ALMOND ICE CREAM
This is the best, creamiest vegan dark chocolate ice cream recipe you ever sunk your teeth into….it totally reminded me of the dutch chocolate ice cream I used to eat. This ice cream is made for all the dark chocolate lovers out there. Raise your hand if you are one. Mine’s up! I didn’t stop at the dark chocolate ice cream base either…I also added more dark chocolate, in the form of dark chocolate covered almonds, for an amazing added crunch and texture. Oh boy…serious dark chocolate heaven. Dangerous, because it is so good, you won’t be able to stop eating it.
Just 8 ingredients for this amazing vegan, dairy-free, oil-free chocolate ice cream!
Don’t take my word for it though, just go make it. It’s the best vegan chocolate ice cream I’ve had yet. So dreamy.
My self-proclaimed non-chocolate-loving husband ate one of the entire ice cream cones filled with the chocolatey goodness….all of it, with NO problem. What does that tell you?
I use full fat coconut milk and a whole dark chocolate cacao bar in this ice cream. It makes it one of the creamiest, richest ice creams in the way of texture. You could totally get away with using low fat canned coconut milk for a lighter version; I made one batch that way. It was still insanely delicious; the main difference was just the texture with it being less creamy and it took a few minutes to sit at room temperature to soften some before eating. Do yourself a favor though and use the full fat, it is ice cream, after all! Enjoy it!
OTHER VEGAN ICE CREAM RECIPES TO TRY:
- Vegan Vanilla Cheesecake Ice Cream
- Vegan Blueberry Cheesecake Ice Cream
- Vegan Pumpkin Spice Latte Ice Cream
- Vegan Vanilla Birthday Cake Ice Cream (with a shocking ingredient!)
- 4 Ingredient Chocolate Ice Cream (#1 ice cream on my blog!)
- Vegan Java Crunch Ice Cream
- Vegan Orange Creamsicle Ice Cream Cups
Vegan Dark Chocolate Almond Ice Cream
- One 13.5 oz can of full fat canned coconut milk
- 1/4 cup (24g) unsweetened cocoa powder
- 1/4 cup + 2 tablespoons (120g) pure maple syrup
- 1 teaspoon unsulphured molasses (optional-but aids in the dark chocolate flavor)
- One 3.16 oz (90g) dark cacao chocolate bar 70-71% cacao, finely chopped
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon fine sea salt
- 1/4 cup (20g) dark chocolate covered almonds, chopped
- Make sure your freezer bowl from your ice cream maker has been in your freezer for a couple of days to make sure all the liquid in it is completely solid, otherwise it won't make ice cream properly. See your manual for further tips.
- I use this scale.
- Add your coconut milk, cacao powder, syrup and molasses to your blender and blend until smooth.
- Finely chop your chocolate bar (1 bar will give you about 3/4 cup finely chopped chocolate) and melt either over a double boiler or in a bowl in the microwave for 30 seconds, stir, then a couple more times at 15 second intervals until the chocolate is almost all melted, stirring each time. Be careful not to overheat or burn the chocolate. Stir until completely smooth. Add to your blender. Blend on high until completely smooth.
- Add the vanilla and sea salt and blend again.
- Pour the mix into your ice cream maker. Let the machine do it's magic until it has reached the soft serve stage, being careful not to overchurn it.
- While it is churning, chop up your chocolate covered almonds. Add more or less if desired, but I found this to be plenty. Once your ice cream reaches the soft serve consistency, pour the ice cream into an ice cream container. Smooth out the ice cream and stir in the chopped chocolate almonds. Place a piece of plastic wrap directly on top of the ice cream and then cover with a tight lid. Place in the back of the freezer to firm up for a couple of hours before eating. Homemade ice cream is best eaten within the first couple of days to avoid ice crystals from forming.