Tag Archive for vegan ice cream

Fudgey Chocolate Ice Cream {Vegan}

Ohhhhh… vegan ice cream. It’s a challenge.

You see, in order for ice cream to work, it needs fat. Lots of fat. Fat gives it a creamy mouthfeel, but it also helps the ice cream to stay creamy, and not get too hard and unscoopable.

When it comes to making vegan ice cream, many people default to coconut milk or coconut cream, and there’s a good reason for that–it’s full of fat (especially if you’re using coconut cream). Coconut really is the closest substitute for whipping cream in the vegan world.

The problem with coconut milk is that has a very distinct flavor, that kind of overtakes everything it touches. If you like coconut, that’s cool, but if you’re not so crazy about it… maybe not.

Chocolate Ice Cream Vegan

I recently started experimenting with Oat Milk. Now, I usually make my own, but there are now commercially-available versions on the market. Part of the reason I love oat milk is because it’s allergen-free. No gluten, no soy, and no nuts, and unlike a lot of commercial non-dairy milks out there, it has a thickness and creaminess that I really enjoy. I’m not crazy about putting regular non-dairy milk in my coffee, because it’s watery, and not creamy enough. Oat milk, however, is thicker, creamier and richer–so I thought it might also be great in ice cream.

When I was writing Aquafabuous! last summer, I spent a large chunk of time experimenting with ice (or “nice”) creams. I acquired an ice cream maker many years ago, and even though I don’t use it year-round, it’s proven to be invaluable. I love making “pure” ice creams, just the basic ingredients, no fillers or preservatives.

When you’re making a traditional (non-vegan) ice cream, the custard part is usually thickened with egg yolks. A trick I learned a long time ago is to separate the yolks from the whites, incorporate the yolks into the cream to make the custard for the base, but then to whip the whites into a meringue and fold into the custard right before you churn it.

What does that sound like?? Aquafaba!! And, as it turns out, it works like a charm when making vegan ice cream.

Some of the recipes in my Aquafabulous! use coconut milk, but this one does not. There is still coconut in here, but in the form of coconut oil. It lends the fattiness needed to make the ice cream smooth and creamy, but without the strong coconut flavor.

I also learned, while writing the book, that you Xanthium Gum makes a huge difference to the texture of the ice cream. It helps immensely to keep it scoopable.

This ice cream tastes like fudgesicles. Except vegan. It’s amazeballs.Vegan Chocolate Ice Cream

Fudgey Chocolate Ice Cream {Vegan}


  • 2 cups Oat Milk (I used So Fresh unsweetened vanilla)
  • 3/4 cup sugar
  • 6 green cardamom pods, smooshed
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup melted coconut oil
  • 6 tbsp aquafaba
  • 1/2 tsp xanthium gum


  1. In a smallish saucepan over medium heat, add the oat milk, cardamom and sugar. Heat gently just up to the boil and simmer a few minutes until the sugar is dissolved.
  2. Remove from heat and allow to stand for 5 minutes, to allow the cardamom to further steep into the oat milk.
  3. Whisk in the coconut oil and the cocoa powder, until the mixture is smooth. Strain into a bowl and place in the fridge to cool.
  4. Meanwhile, whip the aquafaba together with the xanthium gum until it achieves stiff peaks. I like to whip it for 2 minutes on low, 2 minutes on medium, then turn it up to high for the duration–usually about another 2-4 minutes. You should achieve stiff peaks within 10 minutes.
  5. Carefully pour the cooled chocolate/oat milk mixture into the whipped aquafaba, and fold them gently together until mostly incorporated.
  6. Pour into your ice cream maker and freeze according to your ice cream makers’ directions. I use a Cuisinart, it usually takes about 20-30 minutes to achieve the right consistency. Remove from ice cream maker and place in the freezer for a few hours to set.


Vegan Strawberry-Rhubarb Ice Cream #aquafaba

It’s officially spring, and I know that because rhubarb is in the farmer’s markets!

I love rhubarb. Not just for its tartness, but also because it tends to be one of the first things that’s harvested every year. Soon, it’ll be asparagus, then garlic scapes, then… everything else!

We grew rhubarb in our backyard when I was a kid growing up. I clearly remember my mom handing me a stalk of rhubarb and a bowl of sugar for dessert.

I’m not saying it wasn’t good that way, but my palate may have refined a little since then.

Rhubarb really has no better partner than strawberries. For may folks, it’s all about the pie or the crumble, and that’s cool. I won’t judge. But I wanted to do something different, so I thought I’d try to make an ice cream.

This is a technique I used last year with peaches, and it had such great results, I decided to try it again. It uses aquafaba to make it creamy, with excellent results.


Want more Aquafaba recipes? Check out my new cookbook: Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water)


Many vegan ice cream bases use coconut, which is delicious, but it doesn’t pair well with everything. This works really well, and the consistency is spot-on.

vegan strawberry-rhubarb ice cream aquafaba

Vegan Strawberry-Rhubarb Ice Cream #Aquafaba


  • 1 cup granulated sugar
  • 1/2 cup water
  • 1 1/2 cups fresh strawberries, washed and quartered
  • 1 1/2 cups rhubarb, washed and chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon aquafaba (chickpea water)
  • 1 tablespoon sugar
  • Pinch of cream of tartar


  • In a small heavy saucepan add the strawberries, rhubarb, 1 cup sugar and 1/2 cup water. Heat gently to a boil and allow to cook down until the rhubarb is soft, about 20 minutes. Mash the strawberries and rhubarb with a potato masher until they are all mostly incorporated, but sill leaving a few chunks. It should look like a thick syrup.
  • Pour into a bowl and place in the fridge to chill.
  • In your stand mixer, or using a hand mixer or food processor, place the aquafaba, along 1 tbsp sugar and the cream of tartar. Beat until it forms stiff peaks. Gently fold into the strawberry-rhubarb mixture.
  • Freeze according to your ice cream maker’s manufacturer’s directions.



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