Basic Vegan Chocolate Ice Cream
Serves: Serves 4-6
  • 1 can Coconut Milk
  • 1½ tablespoons Tapioca Starch
  • 1 can Coconut Cream
  • 1 Avocado, skin and pit removed
  • 2 tablespoons Coconut Oil
  • ¼ cup Raw Cacao Powder (or cocoa)
  • 1 tablespoon Vanilla
  • ½ cup + 2 tablespoons Maple Syrup
  • ½ teaspoon Sea Salt
  • 2 teaspoons Fresh Lemon Juice
  • 1 tablespoon Vodka
  1. Place the tapioca starch in a small saucepan. Pour a little bit of the coconut milk in to the pan and whisk it together with the starch until smooth. Add the remaining coconut milk and whisk until smooth. Heat on medium high, whisking constantly, until mixture boils and thickens. Remove from heat, whisking constantly for about 30 seconds after its of off the heat so that it doesn't stick to the bottom of the pan. Pour the mixture into the base of a high speed mixer and let cool.
  2. Once the mixture is cool, add the remaining ingredients to the blender and blend on high speed until very smooth.
  3. Refrigerate for several hours or overnight.
  4. Freeze in an ice cream maker according to manufacturer instructions. Scoop out the frozen ice cream into a freeze safe container, cover, and freeze for several hours or overnight.
  5. *Let the ice cream sit out on the counter for at least 30 minutes to soften before scooping.
Recipe by The Kitchen McCabe at