Vegan chocolate ice cream served in wafer cones

Vegan chocolate ice cream

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(2 ratings)

Prep: 25 mins Cook: 20 mins Plus cooling, churning and 3 hrs freezing


Serves 10

Indulge in homemade chocolate ice cream as the dessert course on a vegan menu. It's dairy free, egg free and gluten free, but still tastes delicious 

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal296
  • fat19g
  • saturates15g
  • carbs27g
  • sugars22g
  • fibre2g
  • protein3g
  • salt0.5g


  • 2 x 400g cans coconut milk (not light)
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 175g caster sugar
  • 50g cocoa powder
  • 100g vegan dark chocolate, chopped

    Chocolate ganache


    Chocolate ganache is a combination of chocolate and double cream. It's simple to…

  • 1 tsp sea salt flakes
  • 1 tbsp vanilla extract or 1 heaped tsp vanilla bean paste
  • 2 tbsp cornflour


  1. Pour most of the coconut milk into a saucepan, reserving a splash in a small bowl for later. Add the sugar, cocoa, chocolate, sea salt flakes and vanilla to the pan. Heat gently for 10 mins until the sugar has dissolved and the chocolate has melted. 

  2. Mix the cornflour with the reserved coconut milk until smooth. Pour into the hot milk mixture and cook for another 5-10 mins, stirring constantly, until the mixture thickens to a pourable custard consistency. Strain into a bowl then cover and leave to cool to room temperature. 

  3. Pour the cooled custard into an ice cream maker and churn for 20-30 mins until you have a soft-scoop ice cream. Transfer to a freezerproof sealable container and freeze for up to three months, or until ready to serve. If you don’t have an ice cream maker, pour the mixture into a wide-based plastic tub or dish. Freeze for 3 hrs, stirring every 20 mins to break up any large ice crystals, until you have a soft ice cream. Transfer to a freezerproof sealable container and freeze until ready to serve. Leave to stand for 10 mins at room temperature before scooping into bowls or cones. 

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Comments, questions and tips

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Hannah O'Gorman's picture
Hannah O'Gorman
27th May, 2019
When does the vanilla extract go in? It looks like it’s been left out of the recipe but I’m wary of adding it too early in case it affects how it freezes!
goodfoodteam's picture
29th May, 2019
Thanks for your question. Apologies for the omission. We've now added it into the method in step one.
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