Vegan Double Dark Chocolate Ice Cream


This chocolate stunner isn’t for the faint-hearted. With both dark chocolate and cocoa powder in the mix, it has a deep, intense taste. This recipe requires an ice cream maker.

Serves 6.

1 heaping cup cashews

3 tablespoons good quality cocoa powder

1/2 cup warm water

1 tablespoon pectin

1 1/4 cup coconut cream

Heaping 1/2 cup golden caster sugar

7 oz vegan dark chocolate, broken into 3/4 in squares

2 tablespoons corn starch

  1. Empty the cashews, cocoa powder, warm water, and pectin into a blender and blend on high until all is silky smooth. Pour into a large bowl and set aside.
  2. Spoon the coconut cream into a medium saucepan and add the caster sugar and cubed dark chocolate. Heat very gently, regularly stirring until the sugar has dissolved and the chocolate has melted into the cream.
  3. Measure the corn starch into a small bowl and add 2 tablespoons of the coconut chocolate mixture into the corn starch. Stir to combine until you have a thick, uniform, soft paste. Return this paste to the saucepan and continue to stir until dissolved. Continue to cook the ice cream base for 5-7 minutes, over gentle heat until steam rises from the mixture and the corn starch has performed its task and thickened the mixture. The consistency will be that of double cream.
  4. Pour the warm coconut and chocolate base into the cashew mixture and stir until thoroughly well combined. Cover with plastic wrap and set the ice cream base aside to cool.
  5. Transfer to an ice cream machine and churn until frozen, about 45 minutes. Transfer to a freezable container and freeze overnight. Remove from the freezer 5-10 minutes before scooping.

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