Dark Chocolate Ice Cream (AIP | Vegan | Keto)
This creamy and indulgent dark chocolate ice cream is a guilt-free treat that’s perfect for anyone following an AIP, vegan, or keto lifestyle. Made with plant-based ingredients and rich cacao, it’s a healthier twist on a classic dessert that doesn’t compromise on flavor or texture.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 30–40 minutes (including churning/freezing)
- Yield: 4 servings 1x
- Category: Dessert
- Cuisine: Vegan, Keto, AIP
Ingredients
Scale
- 50 g good-quality vegan dark chocolate (70% cacao or higher)
- 200 g unsweetened almond milk (or coconut milk for AIP)
- 200 g unsweetened soy milk (substitute with additional almond milk if avoiding soy)
- 50 g raw organic cacao powder (use roasted carob powder for AIP)
- 125 g finely ground vegan sugar (e.g., erythritol, allulose, or coconut sugar for Paleo)
Instructions
- Melt the Chocolate:
In a small saucepan, heat a splash of almond or soy milk over low heat. Add the dark chocolate and stir until melted and smooth. Remove from heat to cool slightly. - Blend Ingredients:
Combine the melted chocolate, remaining almond and soy milk, cacao powder, and sugar in a blender. Blend on high speed until smooth and creamy. The mixture should resemble thick chocolate milk. - Churn the Ice Cream:
Pour the blended mixture into your ice cream maker and churn according to the manufacturer’s instructions (typically 20–30 minutes). The ice cream should reach a soft-serve consistency. - Freeze or Serve:
Enjoy immediately as soft serve or transfer to an airtight container and freeze for at least 1 hour for a firmer texture.
No Ice Cream Maker? Pour the mixture into a freezer-safe container and freeze, stirring every 30 minutes for about 3–4 hours to break up ice crystals.
Notes
Serving Suggestions:
- Garnish with fresh mint leaves, berries, shaved dark chocolate, or a drizzle of vegan caramel sauce.
- Pair with warm brownies or cookies for an indulgent dessert combo.
Tips & Tricks:
- Use high-quality dark chocolate with at least 70% cacao content for the best flavor.
- Let frozen ice cream sit at room temperature for 5–10 minutes before scooping to make serving easier.
Storage & Reheating:
- Store in an airtight container in the freezer for up to one month.
- For leftovers, allow the ice cream to thaw slightly before scooping to maintain its creamy texture.
Find it online: https://icecreamin.com/dark-chocolate-ice-cream/