Go Back
+ servings
flatlay of vegan chocolate ice cream with oreo cookies.
Print

Vegan Chocolate Ice Cream (no coconut)

Creamy vegan chocolate ice cream that's made completely nut-free and without coconut! The cookies are added for an additional crunch, but this ice cream tastes just as great on its own. If you want a dairy-free ice cream recipe without the taste of coconut, this is the best you will ever try!
Course Dessert
Cuisine American
Diet Vegan, Vegetarian
Prep Time 2 hours 30 minutes
Freezing Time 2 hours
Total Time 4 hours 30 minutes
Servings 8
Calories 279kcal

Ingredients

Instructions

Sweetened Condensed Soy Milk (MAKE AHEAD OF TIME)

  • Add the soy milk, sugar, and salt to a saucepan. Make sure the saucepan is big enough to allow room for the mixture to expand and bubble. Heat on medium and stir for a couple of minutes until all of the sugar has been dissolved.
  • Increase the heat until the mixture comes to a simmer, then reduce it to medium so that the mixture is gently simmering (not boiling). Keep a close eye on the pot for the first ten minutes or so to make sure the mixture does not boil over.
  • Set your timer to check and whisk the mixture every 15 minutes. Do this for 2 hours.
  • For the last 15 minutes, keep a very close eye on the pan as this is a critical stage. The mixture will become sticky, and resemble regular condensed milk. At this stage measure the contents of the saucepan by pouring them into a heat-proof jug or bowl, there should be close to 350g. If there is much more, then return the pan to the heat for another 10-15 minutes, stirring to reduce the mixture down to the correct amount.

Ice cream

  • Add the chilled sweetened condensed soy milk to a large bowl. Slowly add the soy cream to the bowl whilst whisking to incorporate it into the condensed milk.
  • Add the oat milk, and vanilla extract and whisk again until completely smooth.
  • Next add the cocoa powder in one tablespoon increments, whisking for about 10 seconds before adding each tablespoon to incorporate it into the mixture.
  • Transfer the mixture to your ice cream machine and churn according to the manufacturers instructions (mine takes 40 minutes). Once churned, transfer the ice cream to a large bowl and fold in the crushed cookies if you're using them.
  • Transfer the ice cream mixture to a loaf pan lined with parchment paper. Cover and freeze for a minimum of 2 hours.
  • Remove the ice cream from the freezer about 5-10 minutes before serving to allow it to thaw slightly and enjoy!

Notes

  • Cookies: Oreos are accidentally vegan (be sure to check as this may differ from country to country). You could also use my recipe for healthy vegan oreos if you’d prefer. 
  • Add ins: A few dark chocolate chunks would be great in the ice cream too, these can be stirred in just before freezing.

Nutrition

Calories: 279kcal | Carbohydrates: 45g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 221mg | Potassium: 339mg | Fiber: 2g | Sugar: 37g | Vitamin A: 295IU | Calcium: 187mg | Iron: 2mg