Vegan Coconut and Chocolate Ice Cream | Cacao Culture Recipes

Don't we just feel the summer kicking in?
Beat the quarantine heat and do this easy to make vegan ice cream.
Go ahead and indulge in your own sweet creations!
  • 550 ml coconut and almond milk
  • 160 ml coconut cream
  • 3-4 tbsp maple syrup
  • 2 tbsp smooth almond butter
  • 1 tsp vanilla bean paste
  • pinch of salt
  • 1 tbsp cornstarch
  • 1 tbsp Cacao Culture Cocoa Powder



  1. Pour 450ml of the coconut and almond milk, the coconut cream, syrup, almond butter and vanilla into a medium saucepan.
  2. Add the salt and slowly bring to a simmer, stirring, until smooth.
  3. Whisk the Cacao Culture Cocoa Powder, cornstarch & reserved coconut and almond milk in a jug, until smooth. 
  4. Add to the pan and continue to whisk until smooth.
  5. Cook at a gentle simmer, stirring constantly, until the mixture is the consistency of double cream.
  6. Leave to cool before covering and leaving in the fridge for at least 2 hours.
  7. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions. If you don't have an ice cream maker, put it on a baking tray and freeze, whisking it every 2 hours.
  8. Scoop the ice cream into a freezerproof container and freeze until firm.

You may also use or add vegan chocolate chips and toasted flaked almonds if you like. 

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