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Vegan Chocolate Walnut Fudge Ice Cream

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This homemade Vegan Chocolate Walnut Fudge Ice Cream recipe is amazing! It is a healthier version of everyone’s favorite guilty pleasure made with coconut milk, cocoa, and a delicious fudge swirl!

chocolate walnut ice cream in a turquoise bowl sitting on a turquoise and white checkered napkin.

What makes this ice cream healthier?

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.

Coconut milk whipped in a glass bowl.

Add the sweetener and cocoa powder, and beat until well combined.

Cocoa powder added to the coconut cream.

Cover and chill in the refrigerator for 2 hours. Pour chilled mixture into the freezer bowl of an ice cream maker.

Chocolate mixture churning in a white 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.

Chopped walnuts added to the nearly frozen chocolate ice cream.

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.

Melted chocolate ganache in small white bowl.

Remove ice cream from the freezer and stir together.

Frozen chocolate ice cream in a square plastic freezer container.

Drizzle the ganache/fudge over the ice cream.

Four stripes of chocolate ganache on top of the ice cream in the plastic container.

Swirl fudge with a spoon or knife.

Chocolate ganache swirled into the chocolate ice cream.

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.

Vegan Chocolate Walnut Fudge Ice Cream in a small turquoise bowl sitting on a turquoise and white checkered napkin.

More Aries meal recipes:

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Enjoy!!

chocolate walnut ice cream in a turquoise bowl sitting on a turquoise and white checkered napkin

Vegan Chocolate Walnut Fudge Ice Cream

This homemade Vegan Chocolate Walnut Fudge Ice Cream recipe is a healthier version of everyone's favorite guilty pleasure!
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Course: Dessert
Cuisine: American
Keyword: dairy-free ice cream with coconut milk
Prep Time: 20 minutes
Chilling Time: 4 hours
Servings: 10 Servings
Calories: 288kcal
Author: Lisa Johnson

Equipment

  • Ice Cream Maker

Ingredients

For the Ice Cream

  • 27 ounces full-fat coconut milk Two 13.5 ounce cans – shake before opening
  • 0.5 cup coconut nectar or maple syrup
  • 0.5 cup unsweetened cocoa powder I used Ghirardelli
  • 0.5 cup chopped walnuts

For the Fudge Swirl

  • .33 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.

Notes

For non-vegan, substitute honey for the coconut nectar or maple syrup.

Nutrition

Calories: 288kcal | Carbohydrates: 20g | Protein: 3g | Fat: 24g | Saturated Fat: 17g | Sodium: 21mg | Potassium: 302mg | Fiber: 2g | Sugar: 12g | Vitamin C: 0.7mg | Calcium: 50mg | Iron: 3.8mg

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26 Comments

  1. 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!) 😉

  2. 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 .

    1. 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! 🙂

  3. Mmmm – thank goodness Phoenix has warmer weather longer than most places! I can’t wait to try this, Lisa!! Pinning!

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