Raw Vegan Chocolate Ginger Ice Cream

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raw_vegan_chocolate_ginger_ice_cream_imageI gave up on ice cream a long time ago. Before I went vegan, dairy ice cream just made me hurt. I’ve tried a few brands of vegan ice cream, which ranged from just “meh” to pretty good, but the price tag always makes me want to retch, so I just haven’t been buying it. I decided to acquire a second hand ice cream maker (I suggest you do the same). This ice cream is cheap to make and seriously the best I’ve ever had. It mimics all the creaminess of dairy ice cream, without any of the sore tummy issues afterwards. I hope you enjoy it as much as I do. 

raw_vegan_ice_cream_recipe_picChocolate Ginger Ice Cream

  • 1 can full fat coconut milk
  • 1 1/2 cup plain nutmilk or 1 can lite coconut milk
  • 1/2 cup agave
  • 1 t. Mexican vanilla
  • 1/2 cup cocoa  powder
  • 1/4-1/2 cup crystallized ginger, roughly chopped

Method: blend ingredients ‘til just combined. Pour into prepared ice cream maker. Churn for 30 minutes. You can eat it now (like soft serve) or transfer it to a container and freeze for 2 hours for ice cream that is nice and firm (like in the photos).

chocolate_ice_cream_vegan_imageIf you don’t have an ice cream maker, feel free to try this method (without the dairy, of course), though I can’t guarantee the exact same results.

Claims on this site have not been evaluated by the FDA. Information on this site is not intended to diagnose, treat, cure, or prevent any disease. Sunwarrior’s awesome expert writers do not replace doctors and don’t always cite studies, so do your research, as is wise. Seek the advice of a medical professional before making any changes to your lifestyle or diet.

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Want to add your voice?

  • this sounds yummy, i'll use honey instead. if you don't want that much sugar you can just use frozen bananas and raw cacao and vanilla from the bean it's yummy!!

  • Excuse my ignorance but what is Mexican Vanilla - is this just a difference form of Vanilla bean or extract? Thank you

    • Moderator

      In reply to Deborah's comment

      Hi Deborah,
      Mexican Vanilla is a pure, smooth extract with a much better, richer, and deeper flavor than the artificial extracts most of us buy. You can get it in many grocery stores easily. It is more expensive, but the flavor makes up for the extra coin you spend.

  • Does this store in the freezer well? or is it not as good after the first day?

    • Moderator

      In reply to Nanda's comment

      Nanda, It may not last as long in the freezer as commercial brands can, but you should find that the taste is just as magnificent as when you first make it.

  • Is this really as good as it looks? I mean, seriously....if so, I need to go buy an ice-cream maker!! ;-)) lol.

  • I want to try this, but;

    What brand or where do I find "full fat"
    What does "cip" mean?
    Can we use "Coconut Nectar" in place of agave
    Where do I find "Mexican vanilla"
    Where do i find "crystallized ginger"

    Thank you for the answers.

    • Moderator

      In reply to Olivia's comment

      Hi Olivia,
      Cip was a typo, we've fixed it to say cup. Full fat coconut milk can be found in the ethnic, baking, or whole food aisles of many grocery stores. Native Forest, Thai Kitchen, and 365 are some of the brands. Mexican Vanilla can also usually be found in any grocery store. Crystallized ginger is usually found on the spice aisle. In place of agave you can use coconut nectar, coconut sugar, and perhaps even honey. Hope that helps.

  • Hi, this looks just gorgeous! What are the measurements you use? Does C stand for cup or can? Ignorant Scot here.. Thanks!

  • a lot of fat and sugar lol that always tastes good but agave is bad isn't it? i would use another sweetener. looks good tho.

  • This sounds delicious and easy enough for me to make.