Velvety Plant-Based Chocolate Ice Cream

Velvety Plant-Based Chocolate Ice Cream

Yield: 12

Scoop into a velvety, plant-based chocolate ice cream that delivers big cocoa flavour with a silky finish—no dairy, no eggs, and no refined sugar. Perfect for conscious indulgence and weekend treats alike.

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Ingredients

• 2 x 4oo ml coconut milk cans (chilled overnight in the fridge)
• 64 g unsweetened cacao powder
• 400 g pitted dates ( if not sticky and moist, soak in warm water for 10 minutes)
• 1 tsp pure vanilla extract
• 120 ml unsweetened almond milk

Optional

• 30 g cacao nibs

Instructions

1. Place a large mixing bowl in the freezer to chill for 10 minutes.
2. In the meantime, add the moist and pitted dates to a food processor and process until small bits remain. Then add hot water a little at a time until it forms a thick paste. set aside.
3. Without tipping the cans, scoop out the coconut cream from the coconut milk cans, reserving the clear liquid for other uses. Place in the chilled mixing bowl.
4. Using a mixer, whip until creamy and smooth. Then add the cacao powder, the vanilla, the almond milk, half of the date paste, and the optional cocoa nibs. Whip until fully incorporated.
5. Taste and adjust flavours as needed. I did add all the date mixture.
6. If you have an ice cream maker, stick it in. If not, transfer to a parchment-lined freezer-safe container and cover loosely with plastic wrap, then foil to help freeze.
7. Freeze overnight for firm ice cream.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 135Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 9mgCarbohydrates: 29gFiber: 4gSugar: 21gProtein: 2g

A brief origin story

Chocolate’s journey begins with Theobroma cacao, a tropical tree native to Central and South America. Ancient civilisations such as the Maya and Aztecs prized cacao as a ceremonial drink—dark, bitter, and spiced—long before sugar ever met the pod. When cacao reached Europe in the 16th century, it was sweetened and eventually transformed into the bars and powders we know today. Ice cream’s roots are similarly globe-trotting: from early iced desserts in China and Persia to sorbets in Renaissance Italy, and finally to churned, creamy confections that swept through European parlours in the 18th and 19th centuries. The modern plant-based revival simply circles back to those earlier dairy-free traditions, now with better textures and richer flavour science.

Why the taste is instantly recognisable

Chocolate’s signature character comes from cocoa solids, which hold hundreds of aroma compounds formed during fermentation, drying, roasting, and conching. Notes often include roasted nut, caramel, red fruit, and a faint floral bitterness. That “snap” and depth you associate with good chocolate are largely thanks to Maillard reactions—the same browning chemistry that makes toast smell toasty. In ice cream, fat is the flavour taxi: it carries and slowly releases volatile aromas. Plant fats (from coconut, cashew, oat, or almond) can mirror dairy’s role, giving your chocolate a silky mouthfeel while softening any sharp edges of bitterness. A pinch of salt brightens cocoa, while a touch of vanilla rounds it out and increases the perception of sweetness without extra sugar.

Nutrition at a glance

A well-balanced plant-based chocolate ice cream can be a thoughtful treat. Using unsweetened cocoa or high-cacao dark chocolate adds minerals like magnesium and iron alongside polyphenols linked with antioxidant activity. Choosing a base of oat, almond, or cashew can reduce saturated fat compared with some dairy options, though coconut cream will provide a richer body if that’s your goal. Sweeten smartly: dates, maple syrup, or a small amount of coconut sugar contribute flavour complexity as well as sweetness. If you use oat or pea-based milks, you may pick up added calcium and vitamin B12, which support bone health and energy metabolism—useful for active lifestyles. Keep portions sensible, and you’ll enjoy the pleasure without the slump.

Texture tricks for a luxurious scoop

Texture is where plant-based ice cream lives or dies. Aim for balance: enough fat for creaminess, enough dissolved solids (from cocoa and sweetener) to keep iciness at bay, and a little stabilising power. Natural options include chia gel, a tiny pinch of xanthan, or even a tablespoon of nut butter to emulsify. Chill the base thoroughly before churning, and if you don’t have an ice-cream machine, freeze in a shallow tray and whisk every 30–40 minutes for a couple of hours to break up ice crystals. A short room-temperature rest (5–10 minutes) before serving helps the scoop glide.

Flavour upgrades (without losing the chocolate)

• Mocha twist: add a shot of cooled espresso to amplify cocoa’s roasted notes.

• Hazelnut praline ripple: fold in crushed roasted hazelnuts and a thin ribbon of date caramel.

• Chilli & cinnamon: a nod to Mesoamerican roots; just a tiny pinch enlivens the finish.

• Orange zest: brightens and lifts fruity cocoa varieties.

Fun facts to scoop up

• Cacao vs cocoa: “Cacao” usually refers to the raw bean and minimally processed products; “cocoa” is typically roasted and ground—deeper, toastier, and ideal for ice cream.

• Melt point matters: Plant fats melt at different temperatures; blending, say, coconut with almond or cashew can yield a smoother, less waxy mouthfeel.

• Salt is your secret weapon: A mere pinch can make the chocolate taste richer and the sweetness clearer, all without extra sugar.

Serving ideas & quick tips

Serve with fresh raspberries for contrast, or scatter toasted almonds for crunch. A thin drizzle of warmed dark chocolate turns each scoop into a shell that snaps delightfully. For presentation, pre-chill your bowls and use a warm scoop for tidy curls. If storing, press baking parchment directly onto the surface to minimise ice crystals and keep that velvety texture from first scoop to last.