- Vegan
Vegan Chocolate Ice Cream
A rich and creamy vegan ice cream with a deep cocoa flavor, a smooth texture and balanced sweetness.
- Prep
- 12 min
- Program
- ICE CREAM
- Level
- Easy
- Price
- €€
Prepare the base
-
Finely chop the dark chocolate so it melts evenly.
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Add the oat milk, dairy-free whipping cream, sugar, cocoa powder and salt to a saucepan.
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Warm over low heat while whisking until the sugar and cocoa powder are fully incorporated. Do not boil.
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Remove from the heat, add the chopped dark chocolate and whisk until completely melted and smooth.
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Let the base cool to room temperature.
Freeze and spin
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Pour the mixture into a Ninja CREAMi pint, without exceeding the MAX FILL line.
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Close with the storage lid and freeze flat for 24 hours.
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Once fully frozen, run the ICE CREAM program.
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If the texture is powdery or crumbly after the first cycle, run RE-SPIN.
Still not right after re-spinning? See how to fix the texture .
Serve
Serve immediately, while the ice cream is still nice and creamy.
Storing leftovers
Flatten any remaining ice cream to level the surface before returning the pint to the freezer. This will make the next spin easier and reduce unnecessary strain on the machine. Learn more about after-serving habits.
Tips
- Check the dark chocolate label carefully, as some brands contain milk ingredients.
Nutrition | 100 g | Pint |
|---|---|---|
| Calories | 216 | 1082 |
| Protein (g) | 2.3 | 11.5 |
| Carbs (g) | 22.2 | 111.2 |
| Fat (g) | 13.8 | 69.1 |