Vegan Chocolate Ice Cream

Last week I promised a recipe for vegan chocolate ice cream. There was a problem with that promise that I didn’t foresee. The ice cream was so delicious that we ate it all before we had a chance to get a picture of it. Don’t you hate it when that happens? The good news is that making the recipe twice gave me an opportunity to refine it some more. My theory is you can never refine a recipe too much. My husband declared this recipe as approved for business. That’s his way of saying, “Please keep this recipe the same.” Poor guy. Living with a recipe tweaker can be tough sometimes.

We’ve found the problem with homemade vegan ice cream to be that it crystallizes when it freezes. Some of that may be due to our thrift-store variety ice cream machine, but some of it may also be due to the ingredients. The way to make really good homemade ice cream is to use ingredients that don’t easily freeze. That’s why ice cream recipes will call for ingredients like heavy cream or eggs, things that we vegans don’t consume. But there are other ingredients that don’t freeze that we can use. And I think I found the right combination for the perfect vegan chocolate ice cream!

Before we proceed to the recipe, I want to add a couple of disclaimers. First of all, there are different kinds of vegans. If you’re a typical omnivore you might be surprised to learn that people who agree not to eat meat, eggs, milk, or cheese, don’t agree on everything. There’s a world of schisms out there, and vegans are no exceptions. I eschew the above ingredients but other than that I’m not too terribly picky. Second, I thought I was quasi-brilliant for creating this recipe, but after doing a little research I found another one that was fairly similar. It just goes to show that there’s nothing new in the world, not even vegan chocolate ice cream recipes! So I’m providing a link to another recipe in case you’d like to check it out.

Vegan Chocolate Ice Cream

(Similar to this recipe for Vegan Chocolate Tofu Ice Cream)
1 12 oz package chocolate chips, dairy-free, melted
1 package silken tofu
1 tablespoon vanilla
1 cup soymilk
¼ cup corn syrup
¼ cup vodka, (I used chocolate liqueur)
Melt the chocolate chips using your preferred method. I put the chocolate chips in a microwave-safe bowl and zapped them on high for 1 minute and then stirred them until all the chips were melted. Set aside to cool temporarily.

Put the tofu in a food processor and pulse until smooth. Add the vanilla, soy milk, corn syrup, and alcohol (vodka does not freeze!). Pulse until smooth. Next add the melted (and cooled) chocolate chips. Alternate pulsing and stirring the mixture until all the chocolate is well combined with the tofu mixture.

Refrigerate the chocolate mixture for an hour. This is a dangerous step because the mixture is a lot like chocolate pudding and difficult to stay out of, but I know you can do it! Next, follow the instructions on your ice cream maker. Don’t have an ice cream machine? No problem. Follow David Lebovitz’ instructions for making homemade ice cream without a machine.

We now consider this to be our favorite vegan chocolate ice cream! I hope you enjoy it as well.

Updated by Marly · Permalink

11 Responses to Vegan Chocolate Ice Cream

  1. Beautiful Marly! I’m not a chocolate ice cream fan, but I would eat it (smile)! By the way, I made the banana whip frozen treat tonight. It was so good. I’m going to try it again with bananas that are less ripe. The ones I used were kind of brown and a bit too sweet if you know what I mean? Still so good though…

  2. Marly, I for one am ecstatic that you finally plugged in a vegan frozen treat. I’m very comfortable using all these ingredients. The only one I was wondering about changing would be the corn syrup. Do you think that I would be able to use maple syrup, honey or agave nectar in its place? Would that change the chemistry too much? I’m looking forward to your response because I really want to try making this.

    Ciao for now and have a pleasant evening,

    • Hi Claudia
      Corn syrup is just one ingredient that I read about that doesn’t freeze which is why I tried it in this recipe. It’s the first vegan homemade ice cream that we’ve had that didn’t freeze rock hard. It was just a bit creamier when frozen. You know what I mean? A little more like commercial ice cream. However, if you’re ok with just sitting it out on the counter for a bit to let it soften up, then the other sweeteners you mentioned should work fine! Why don’t you give it a try and let me know how it goes. I’ll be very curious! Marly

  3. I love it when a recipe is so good that it disappears before you can get a picture…always need an excuse to make another batch! I love using silken tofu in vegan desserts, and I’m sure it added that special creaminess that we all love in ice cream. Thanks for sharing love. I wish we could share a bowl together!

  4. Marly…I came back to gladly read your response. I will have to give the recipe a try and I’ll probably go with the agave nectar first. I do now understand your reasoning. I still want to avoid corn syrup as much as possible. Although 1/4 cup is not detrimental either ;o)…a very acceptable quantity. I just don’t have it in my pantry. I’ll hopefully have a chance to try this out soon.

    Ciao for now,

  5. Hey Marly would’ve never thought to put alcohol in ice cream, you are so clever! One day when you have a minute, I would really like a little tutorial on the vegan philosophy on food. I think it is so important to understand different philosophies on cooking.

  6. p.s. the ice cream looks delicious! Love the pic!

  7. love the serving dish! Looks sooo good. I hope you will submit this to Finding Vegan! ~Kathy

    • I loved that serving dish too! It is so fun. I did submit to Finding Vegan and honestly had not noticed that site before. Maybe you’ve mentioned it and I just missed the links. I might submit some more there. Do you run that site? I couldn’t find an about page. Very cool site.

  8. I love the picture of this delicious sounding ice cream. It looks so frosty and the ice cream very chocolatey! Thanks for sacrificing your family’s tastes and “tweaking” recipes. I love improvisation!

  9. Pingback: Triple Chocolate Coffee Peanut Crunch Gelato


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