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Chocolate Pudding Ice Cream (V + GF)
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RECIPE CARD: Vegan Chocolate Pudding Ice Cream (PRINTABLE)

Rich and creamy vegan chocolate pudding ice cream made with coconut milk, Dutch-process cocoa, and an ice cream maker.
Prep Time30 minutes
Freeze Time+Churn time5 hours 10 minutes
Total Time5 hours 40 minutes
Course: Dessert
Keyword: Vegan Chocolate Pudding Ice Cream
Servings: 4 servings
Calories: 287kcal
Author: Tikare

Ingredients

  • 2½ ounces premium Dutch-process cocoa powder, weighed
  • 2½ cups coconut milk, canned
  • ¼ cup cane sugar 
  • ½ cup agave syrup
  • Pinch of sea salt
  • 2 Tablespoons espresso powder, optional

Instructions

  • Sift the Cocoa: Sift the Dutch-process cocoa powder into a bowl to break up any compacted lumps.
  • Blend the Base: Add the coconut milk, cane sugar, agave syrup, sea salt, and espresso powder (if using) to a blender. Add the cocoa and blend until completely smooth.
    Use a high-speed or immersion blender to mix.
  • Chill the Base: Refrigerate the chocolate mixture for at least 1 hour or overnight.
  • Churn the Ice Cream: Pour the chilled base into your prepared ice cream maker and churn for 10–15 minutes. The mixture should reach a soft-serve consistency.
  • Freeze Until Firm: Transfer the churned ice cream to a wide, shallow freezer-safe container. Smooth the surface, cover, and freeze for at least 5–6 hours.
  • Serve: If the ice cream is too firm to scoop, let it sit at room temperature for 5–10 minutes before serving.

Notes

  • Weigh the cocoa powder for a more consistent result.
  • Cover and refrigerate the base overnight before churning.
  • Follow your ice cream maker manufacturer’s instructions.
  • The ice cream will be soft after churning and firmer after freezing.
Doneness Cues
The ice cream is ready when:
  • The blended base is completely smooth.
  • The chilled base is thoroughly cold.
  • The churned mixture has a soft-serve consistency.
  • The ice cream holds its shape when scooped.
Storage
  • Freezer: Store in an airtight container and use within two weeks for best quality. The ice cream is best when fresh.
  • Before serving: Let it soften for 5–10 minutes if needed.
  • Make Ahead: Prepare the base up to a day ahead, then churn and freeze.

Nutrition

Serving: 4servings | Calories: 287kcal | Carbohydrates: 54.4g | Protein: 12.8g | Fat: 18.1g | Calcium: 84mg | Iron: 11mg