Chocolate Ice Cream

Chocolate Ice Cream

When I first made the switch from vegetarian to vegan I got a little freaked out about not being able to eat ice cream any more. I set out to make the best vegan ice cream in the world, and I feel like I succeeded. This is basically that same recipe, with raw cacao powder and maca powder added to make this the best vegan chocolate ice cream in the world.

Raw cacao gives this ice cream a rich chocolate flavor and has more antioxidants than any other food ever tested, including blueberries, red wine, and black and green teas. Maca powder is a nutrient-dense whole food made from the root of the herbaceous maca plant native to the high Andes of Bolivia and Peru. It has a slightly nutty flavor with notes of butterscotch.

I think this is the best vegan chocolate ice cream in the world, try it for yourself and let me know what you think in the comments below!

8 oz (1/2 1-lb package) Nasoya Silken Tofu (I think this is the best, but use whatever silken tofu you like)
3/4 cup vegan sugar
4 Tbsp raw cacao powder
2 Tbsp maca powder
1 can (13.5 oz) coconut milk
2 1/2 cups almond milk
1 Tbsp pure vanilla extract

Combine silken tofu and sugar in a large bowl and stir really well with a wire whisk. You are creaming together the tofu and sugar, so just keep stirring until all the sugar is dissolved and you achieve a smooth, creamy consistency.

Add cacao and maca powder and stir until smooth and creamy once again.

Add coconut milk (shake can well before opening), almond milk, and vanilla. Mix well.

Pour the mixture into your favorite 2-qt ice cream maker and let it run for about 30 minutes (times will vary according to brand).

Nutrition
Servings: 10
Per serving: 329 calories (220 from fat), 24.5g total fat, 21.1g saturated fat, 0mg cholesterol, 19mg sodium, 25.7g total carbohydrate (3.9g dietary fiber, 18.6g sugar), 4.5g protein, 0% vitamin A, 5% vitamin C, 4% calcium, 14% Iron

10 Comments
  1. That looks perfect.

    • Thanks Jojo! I’ve been making this a LOT lately and can honestly say it’s one of the best (ok, it’s THE best) vegan ice cream I’ve ever had!

  2. I had a recipe for vegan chocolate ice cream, using unsweetened cocoa powder and frozen bananas for sweetener and body. But I can’t seem to recall where I put it. Do you have anything along those lines? Thanks!

  3. Could you please tell me what type of vegan sugar you used? I am excited to try this. Thank you!

    • Hi Robin!
      I use Whole Foods 365 brand vegan sugar. The reason I use vegan sugar is so I know the “bone char” process was not used in the production. Funny thing, it’s actually cheaper than the regular sugar! :-) Let us know how it turns out!

  4. Can someone tell if what kind of tofu to use for the vegan chocolate ice cream. You see, I’ve looked everywhere that I can think of for the Nasoya silken tofu that this recipe calls for.

    Thanking you in advance

    Richard

    • Hi Richard! You can use any brand of silken tofu. The important thing is that’s it’s smooth and creamy, not firm like block tofu. I use Nasoya because I like it and it’s the only brand I can get at my local grocery store! :-)

  5. Hello and I thank you for your recipe. Like yourself, my only regret about being vegan for a little over a year now is that I still miss my Hagen Das chocolate/peanut butter ice cream. I finally got all my ingredients together and waited quiet awhile before I finally decided last night, the time had come.

    Set out all my ingredients, being the organized and spotless cook I know! Lol. I was so disappointed when we tried the ice cream several hours later. I cannot tell you just how saddened I was and now I know I’ll never again satisfy my lust for ice cream.

    Is it all possible that I did something wrong or did not exactly use all the same ingredients your recipe called for.

    Instead of using Almond Milk, I used chocolate Almond milk, I used this organic cocoa powder that comes in a yellow/orange tin in Canada, I think it might be Nestleys. Organic Coconut sugar. Everything else was the same as your recipe,

    I ensured that my Nasoya silken tofu and sugar was whipped using a whisk until nice and creamy, then added the cocoa and maca powder and whisked again until smooth and lastly added the Milk, vanilla and coconut milk.

    I used my Cuisinart Ice cream maker and it took approximately 25 minute to reach a beautiful thick ice cream. Poured the ice cream in a glass airtight container and placed it in my freezer.

    Brought out the ice cream 15 minutes prior to serving and my partner had a taste and the response was negative and I just thought, typical as he’s such a picky eater and also not an ice cream officialdo like you and I.

    Move aside, I know good ice cream when I see it! I was never so, so disappointed after all that deliberation and it tasted no better than the stuff I’ve tried in various health food and misc grocery stores. I can I describe the taste to you? I really could taste the cocoa powder which I find repulsive to begin with and the taste overall was like your typical tasting un-ice cream like ice cream fir a knack of a better description.

    Please, please I KINDLY BEG for your forgiveness in judging your hard earned work at creating this recipe, please try and not take it personally as hard as that might be. I am being very seriously SINCERE and as diplomatic as I can be, but I have to tell you my critique on this ice cream recipe.

    Please, now tell me that it’s something I did wrong, like I should have used Regular Almond milk instead of the almond chocolate. The cocoa brand I used was wrong and maybe too large of a quantity given that I used chocolate milk and lastly I should not have used coconut brown sugar.

    Should you not be able to explain why I don’t think the same way you do about ice cream and that comparing it to such a high end brand is my problemo? Even after, letting the ice cream sit long enough to melt a bit so that it might be at least creamy tasting, that was also lacking, not very creamy.

    Sincerely yours,

    Richard C. Labelle

    Feel free to tell me to go and jump off a cliff and even that I don’t know good ice cream when it’s placed in front if me. Allow me to turn the other cheek and slap away! :) :) :).

    • Hi Richard!
      Don’t worry about a thing! We all have our own tastes and sometime what one thinks is pure awesomeness another thinks is crap (not that you said it was crap :-) ).

      I make this exact recipe all the time, in fact I just made a batch two nights ago. The only thing I noticed is it was a little gritty. I bought a different brand of cacao powder and I usually don’t measure, I just dump stuff in, and I think I put too much in.

      As for your batch…I’ve made this with cocoa powder before and it worked fine, unless you put too much in, which it doesn’t sound like you did. I have never used chocolate almond milk, but that shouldn’t be a problem right? Honestly I’m a little stumped. Did you use brown sugar? I don’t know that it would change the taste that much. You only used 1/2 pack of tofu, 8oz?

      Here are some things I do when I make this:
      I put everything into the blender and blend it all up nice and smooth before it goes into the ice cream maker.
      I let it sit out and get a little soft before serving so it’s not so icy (or, 1 minute in the microwave does the trick!)

      What can you do?
      If there’s too much cocoa powder for your taste, reduce it.
      If it’s too bland, try increasing the sugar.
      If it’s too unlike ice cream in texture, use 2 cans of full fat coconut milk and omit the almond milk (this will make it creamier, but not as healthy :-) )

      I really appreciate your honest feedback and I hope you can make a few changes and get this to work for you! If not, chalk it up to a lesson learned and keep looking!

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