Vegan Chocolate Ice Cream

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recipe by The Kitchen Paper

  • Time icon
    Total Time
    11hrs 15mins
  • Serves icon
  • Calories icon
based on 1 ratings

This vegan chocolate ice cream has a rich, dark chocolate flavour and maintains a soft texture thanks to crème de cacao. Even if you aren’t vegan, you’ll love this ice cream! Feel free to substitute a different alcohol for the crème de cacao — I use whisky often — but don’t skip it: the alcohol is necessary to avoid an icy final texture.

recipe updated 1 Jul 2020


  • Dark chocolate icon
    Dark chocolate
    113.5 g (about ¾ cup)
  • Sugar icon
    ½ cup (about 102 g)
  • Coconut milk icon
    Coconut milk
    30 fl oz (about 900 g)
  • Cocoa powder icon
    Cocoa powder
    ¾ cup (about 58.61 g)
  • Salt icon
    ½ tsp (about 3 g)
  • Cornflour icon
    1 tbsp (about 8.1 g)
  • Vanilla extract icon
    Vanilla extract
    1 tsp (about 4.4 g)
  • Crème de cacao icon
    Crème de cacao
    3 tbsp (about 42.75 g)


  • kCook icon Stove
  • kCook icon Plastic wrap
  • kCook icon Blender
  • kCook icon Ice cream maker
  • kCook icon Pudding bowl - 1 pint
  • kCook icon Large saucepan
  • kCook icon Blender jug

Step preview

  1. Add sugar, coconut milk, cocoa powder, dark chocolate, salt, cornflour and vanilla extract to a clean blender jug
  2. Blend until smooth
  3. Transfer content of blender jug to large saucepan
  4. Cook until simmering then reduce heat - medium heat
  5. Simmer - 2 min
  6. Let cool
  7. Transfer content of large saucepan to pudding bowl
  8. Cover with plastic wrap
  9. Chill in fridge until cold - approx 3 hr
  10. Churn in ice cream maker and continue - 10 min
  11. Mix in crème de cacao to the pudding bowl
  12. Churn in ice cream maker until set
  13. Cover with plastic wrap
  14. Freeze until hard - 8 hr
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