I set out on a mission to create the creamiest dreamiest vegan ice cream ever! Here it is, friends: choc-malt coconut ice cream! This recipe makes a luscious dairy-free dessert that’s refined sugar-free, nut free, and gluten-free.
As a bonus, I’ve enriched it with added protein powder and maca powder for extra nutrients and a natural energy boost.
So… this ice cream is almost healthy enough for you to eat for breakfast, is that right!? 😁
If you want to simplify the recipe, you can exclude the protein and maca powder; it’ll still be delicious but not quite as malty. Maca powder helps to balance hormones and increase energy and libido, while the added protein also makes the ice cream creamier.
You’ll need an ice cream machine for this recipe. Before I gave in and bought one, I tried a few ice cream recipes and making it by hand. Unfortunately, they never turned out as creamy as I’d hoped.
Plus, you have to keep taking it out of the freezer and whisking it by hand during the freezing process!
My choc-malt coconut ice cream is deliciously creamy and satisfying on its own. To turn it up to 11, add your favourite toppings like chocolate sauce, nuts, berries, and wafers.
If you make this, I’d love to see what creative ways you come up with to serve it!
Choc-Malt Coconut Ice Cream
It's the creamiest, dreamiest choc-malt coconut vegan ice cream ever! It's a luscious dairy-free, refined sugar-free, nut free, and gluten-free dessert.
- 800 mL full cream coconut milk (2 cans)
- ¼ cup cocoa powder premium quality
- ¼ cup agave syrup or another sweetener such as maple syrup or rice malt syrup
- 1 Tbsp protein powder such as raw pea protein
- 1 Tbsp maca powder
- 1 tsp vanilla bean paste or extract
- ½ tsp xanthan gum
Put the bowl of your ice cream machine in the freezer well ahead of time. I've found with the Cuisinart appliance, that it needs to be in there for at least two days before adding the mixture. Otherwise, it doesn't freeze properly.
Make the Ice Cream
Add all ingredients, except for the xanthan gum, into a medium saucepan and whisk to combine. Heat on medium-low, occasionally whisking. Remove from heat when it's beginning to simmer.
- Whisk in the xanthan gum and then pour the mixture into a baking dish. It'll help the mixture chill faster if it's spread out. Refrigerate until completely cool, which will take about 1.5 hours. The mixture will look similar to a soft chocolate mousse. Try your best not to eat too much of it at this stage!
Churn the mixture in an ice cream machine until you achieve a soft-serve texture. It should be soft but not scoopable. In my appliance, this takes 20 minutes. However, different ice cream machines can vary.
- Freeze for a minimum of 1.5 hours before serving.
- Once frozen overnight, the mixture will harden. Remove it from the freezer half an hour before serving to soften.
- I use a Cuisinart 2L ice cream machine.
- Xanthan gum, maca powder, and pea protein are available from your local health food store.
- I served mine with some dark chocolate sauce and maple roasted pecans, but you can use any of your favourite toppings.
Please read the Silvobeat nutritional facts disclaimer.