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Well I finally did it, I dusted off the ice cream maker and I made Vegan Chocolate Walnut Fudge Ice Cream!! Last year when everyone was putting together their ice cream roundups, I did not have a single recipe to contribute. Well not this year, so prepare yourself for the dairy-free ice cream recipes to come! 😉
My brain was still in Paleo mode, so I did not use traditional sugar in this recipe. Instead, I decided to give raw coconut nectar a try. It has a low glycemic index, non-GMO, vegan, and gluten-free. Coconut Nectar has a deep, barely sweet flavor. If you like super sweet ice cream, stick to honey or maple syrup. 😉
Dark chocolate contain antioxidants that help protect the brain, so I used cocoa powder in the ice cream and dark chocolate chips in the ganache/fudge swirl.
Walnuts are high in Vitamin E, which helps reduce memory loss. So I guess we could call this ice cream “brain food”, and it should be eaten daily! 😉
How to make Vegan Chocolate Walnut Fudge Ice Cream:
Start by whipping the coconut milk until it is light and fluffy…..
Add the sweetener and cocoa powder, and beat until well combined…..
Cover and chill in the refrigerator for 2 hours. Pour chilled mixture into the freezer bowl of an ice cream maker…..
Process according to the manufacturer’s instructions (about 15 minutes) until mixture thickens. Pour the chopped walnuts in, and continue processing until walnuts are fully incorporated…..
Pour into a freezer safe container, and freeze for one hour.
To make the ganache/fudge swirl, heat chocolate chips, coconut milk, and butter in the microwave in 15 second increments until smooth and melted…..
Remove ice cream from the freezer and stir together…..
Drizzle the ganache/fudge over the ice cream…..
Swirl fudge with a spoon or knife…..
Return to the freezer for 1 hour for “soft serve”, or 2+ hours for “hard serve” ice cream. The longer this ice cream is in the freezer, the harder it will get. You may need to leave on the counter to soften before serving. 😉
I’m sure Nathan would approve…..Yummy!
(Photo by Frazer Harrison/Getty Images for People’s Choice Awards)
all of the aries meal recipes:
Rosemary and Panko Crusted Salmon
Matcha Pancakes with Pomegranate Acai Syrup
More delicious ice cream recipes:
Blueberry Cheesecake Ice Cream
Enjoy!!
Vegan Chocolate Walnut Fudge Ice Cream
Ingredients
For the Ice Cream
- 27 ounces full-fat coconut milk Two 13.5 ounce cans - shake before opening
- 1/2 cup coconut nectar or maple syrup
- 1/2 cup unsweetened cocoa powder I used Ghirardelli
- 1/2 cup chopped walnuts
For the Fudge Swirl
- 1/3 cup vegan chocolate chips
- 2 Tablespoons full-fat coconut milk can
- 1 Tablespoon non-dairy butter or coconut oil
Instructions
- Beat the coconut milk with a mixer until smooth and creamy, about 2 minutes.
- Add the coconut nectar, cocoa powder and beat until well combined.
- Cover and chill in the refrigerator for 2 hours.
- Pour mixture into the freezer bowl of an ice cream maker, and process as per manufacturer's directions, about 15 minutes for soft serve consistency.
- Pour the chopped walnuts into the machine and continue processing until incorporated.
- Pour ice cream into a freezer safe bowl and freeze for 1 hour.
- Heat the chocolate chips, coconut milk and butter in the microwave for 15 seconds. Stir to combine. Continue heating in 15 second increments until melted and smooth. Set aside.
- Remove the ice cream from freezer and stir. Drizzle the chocolate ganache/fudge over the top of the ice cream. Gently swirl with a spoon or knife.
- Return to the freezer to set, about an hour for soft ice cream or 2 to 3 hours for hard serve ice cream.
Wow! This ice cream is gorgeous – such beautiful pictures Lisa! Pinned 🙂
Thank you so much Chelsea! 🙂
I’m allergic to every single form of coconut, so of course I’m having a great big pity party right now! This looks TO DIE FOR (which is exactly what would happen to me if I tried to eat it with the coconut products in it!) 😉
Oh wow Becca, I would be in a world of hurt if I could not eat coconut! I can’t have dairy, so it’s my only option. 😉
Lisa, this looks amazing and how much am I loving the Aries meal? A lot! 🙂 Pinning!
Hehe, thank you Cindy!! 🙂
This sounds AMAZING! I’m pinning it to my ice cream board to try later!
Thank you so much Raia. 🙂
Yummyyyyyyyyyyyyyy.This is a fantastic recipe.
can we do this recipe without using an ice-cream machine?
As a Greek Orthodox we fasten for 40 days before Easter and
this recipe is perfect .
Katerina, I have heard that you can freeze and stir each hour until it reaches the consistency that you would like. I have never tried it, so I don’t know exactly how it turns out. Good luck! 🙂
Thanks i will try it and let you know.
Thank you Katerina. 🙂
We have the same ice cream makers! Love your pics… especially the one with the cocoa powder in the bowl, great shot! I’m all about this chocolaty ice cream with the vegan action!
Thank you Gloria!! I think the ice cream maker will be getting a workout this year. 🙂
I’m gearing up to start making ice cream recipes now too, Lisa! This one sounds delicious and healthy to boot! Beautiful! 😉
Thank you so much Allie! I’m trying to find some kind of balance with all of the pizzas and cupcakes. 😉
This looks amazing, Lisa! My daughter is vegan and I’m paleo, so we’ll be giving this a try for sure! 🙂 Thanks so much for sharing!
Wow, I’m glad I covered both bases Ronda. 🙂 Thanks so much for stopping by!
Oh good heavens Lisa – YUM-O!!! I can eat this nearly guilt free.
Thank you so much Gina! 🙂
Your “clean-eating” desserts are so inspiring! Pinning!
Thank you so much Julie!! 🙂
This looks AMAZING! I love how you are always introducing me to new healthier ingredients and ideas!
Thank you so much Cathy. 🙂
Mmmm – thank goodness Phoenix has warmer weather longer than most places! I can’t wait to try this, Lisa!! Pinning!
Thanks Jamie! Phoenix is sounding better and better by the day! 😉