Double Chocolate Ice Cream

dairy free - vegan

By Jasmin

This dairy free double chocolate chips ice cream is a crowd pleaser. The smooth creamy texture, the dominant chocolate flavour, the crunch from the chocolate chips, everything about it this ice cream is a winner !

*We do not claim to be profession expert in nutrition. These values are based on online nutrition calculator and are merely a suggested estimation*

Yield: 20 balls. Nutritional value 1 ball:

  • 55 Kcal
  • Protein: 1 G
  • Carbs: 9.4 G
  • Fat: 1 G

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Double Chocolate Ice Cream

by Jasmin.
Yield: 10 generous ice cream scoop (1/2 cup)
1 serving: 1 ice cream scoop, 68 G, 208 Kcal.
[Protein: 4.8 g, carbs: 16.8 g, fat: 13.3 g]
Prep Time 20 minutes
Freezing time 2 hours
Total Time 2 hours 20 minutes
Course Dessert, Snack
Servings 10 Scoop
Calories 208 kcal


  • Coconut milk 2 cans
  • Cashews 200 G previously soaked in hot water
  • Soy milk 1/2 cup
  • Liquid sweetener 3 Tbsp
  • Vanilla extract 1 tsp
  • Powdered sugar 2 Tbsp
  • Cacao powder 2 Tbsp
  • Chocolate chips 1/2 cup


  • In your food processor add in: soaked cashews, soy milk, liquid sweetener, vanilla extract. Blend until smooth and creamy texture ( for about 8 to 10 min ). Set aside.
  • Open the coconut milk can and scoop out the cream from the top into a bowl. You should get enough to fill 1 cup.
  • Add the powdered sugar to the coconut cream.
  • Using a hand mixer whisk to combine.
  • Add in the cashew cream mixture and the cacao powder.
  • Using a spatula this time mix to combine.
  • Add the chocolate chips and mix again.
  • Transfer your ice cream mixture into a container, cover it and place it in the freezer for 1 hour.
  • Get it out of the freezer and whisk the ice cream using the hand mixer.
  • Place in the freezer for another hour.
  • Voilà the ice cream is ready now !
  • Enjoy !
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