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Chocolate Ice Cream Vegan

Fudgey Chocolate Ice Cream {Vegan}

Tastes just like the fudgesicles of your childhood!
Prep Time 20 mins
Churn time 20 mins
Course Dessert
Cuisine American
Servings 4


  • Ice Cream Maker


  • 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


  • 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.
  • Remove from heat and allow to stand for 5 minutes, to allow the cardamom to further steep into the oat milk.
  • 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.
  • 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.
  • Carefully pour the cooled chocolate/oat milk mixture into the whipped aquafaba, and fold them gently together until mostly incorporated.
  • 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.
Keyword Aquafaba, vegan