Ice cream has been a weakness of mine for years. I don’t care if it’s 3 degrees outside, ice cream ALWAYS sounds good to me.
Thanks to a friend of mine, I learned that some people actually make their own ice cream. Maybe you already knew this. Maybe you grew up in a household where people made their own ice cream. I was pretty dang amazed when I found out and wanted to make my own ice cream ASAP. I bought an ice cream maker that had great reviews and was in my budget and set on the path to create homemade ice cream treats. I switched from making cakes for my loved ones birthday to making ice cream cakes because seriously? Ice cream cakes are the most magical thing on this planet. Yep I said it. Ice cream cakes over pretty much everything else.
My ice cream maker came with a recipe book that I referenced for months.
I didn’t veer too far from the recipes in the book until I decided I wanted to make vegan ice cream. Sure, I can make nice cream with bananas and I’ve done that plenty of times. However, I wanted ice cream that was creamy and didn’t taste like bananas. I wanted ice cream that felt decadent and rich. I wanted ice cream I could make for my vegan friends. And sometimes nice cream doesn’t cut it.
So I experimented. And experimented. And experimented. In the process I stumbled upon this creamy, smooth, and oh so chocolaty treat. The base is my homemade cashew milk and this beautiful coconut cream!
I use real cacao powder to give it a chocolate kick
a little pbfit to balance out the flavors
and of course sugar. This recipe comes together quick because I use my blender to mix all of the ingredients.
I then put the velvety mixture into my freezer cold ice cream bowl
and let the ice cream machine do the rest of the work.
It takes about 17 minutes exactly to get a soft serve consistency but that 17 minutes is dependent on room temperature and humidity so it may take longer or less time for you to recreate.
I love the soft serve consistency.
I topped with coconut shreds and ohemgee!
It was so amazing.
If you like your ice cream to be more frozen, place the soft serve in a freezer safe container and freeze for a couple of hours or over night.
Enjoy it at your leisure.
It is so fudgey and creamy. The texture is honestly out of this world.
And the best part? No bananas were used. And no one would know it’s vegan unless you told them. And it’s just in time for spring!
- 1/4 cup cacao powder
- 6 tablespoons pbfit powder
- 1 cup homemade cashew milk (or store brought is fine too)
- 1 can coconut CREAM (not milk!)
- 1/2 cup- 1 cup (depending on how sweet you want it) sugar
- splash of vanilla
- 1/4 teaspoon salt
Place all ingredients in a high speed blender and pulse until everything is mixed well. The mixture will be creamy and liquid. Remove your freezing ice cream bowl from the freezer and quickly pour ice cream mixture into the bowl. Start ice cream maker and depending on your ice cream maker model it can take anywhere from 15 minutes to 20 minutes. Once the ice cream is soft serve, remove from the bowl and place in a freezer safe container and place in freezer. You can enjoy ice cream as soft serve or after it gets more firm in the freezer.
Printable recipe card: vegan chocolate fudge ice cream
*Note: this page contains affiliate links. Choosing to use these links helps to support me and this website at no additional cost to you – thank you!