Chocolate Ice Cream

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Chocolate Ice Cream

Chocolate Ice Cream


Makes about 1 1/2 pints

  • 1 1/2 tablespoons arrowroot powder
  • 3 cups thick dairy-free milk or cream
  • 1/4 cup unsweetened cocoa powder
  • ¾ cup sugar
  • 1/2 cup vegan semisweet chocolate chips
  • 1 1/2 teaspoons pure vanilla extract


  1. In a small bowl, combine the arrowroot with 1/2 cup of the milk and blend until smooth
  2. Set aside
  3. In a medium saucepan, combine the remaining 2 1/2 cups dairy-free milk with the cocoa powder and sugar and heat to a simmer, stirring to dissolve
  4. When the mixture comes just to a boil, remove from the heat and add the arrowroot mixture, stirring constantly for a minute to thicken slightly
  5. Stir in the chocolate chips and let them sit in the hot liquid for a few minutes before whisking to combine thoroughly
  6. Stir in the vanilla and let the mixture cool to room temperature, then refrigerate it until chilled completely, 1 to 2 hours
  7. Once the mixture is chilled, freeze it in an ice cream maker according to the manufacturers directions
  8. When the mixture is finished churning in the machine, it will be soft, but ready to eat
  9. For a firmer texture, transfer to a freezer-safe container and freeze no more than 1 or 2 hours for best flavor and texture

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