[tweetmeme source=”VeganChickie”] I’ve avoiding making a plain vanilla ice cream up until now because I’ve been a little bit apprehensive about how well it would turn out, I’m not a huge fan of coconut and I was a bit worried about how coconut-y an ice cream would be without a good dose of chocolate (yum) or berries covering the flavour a bit. My concerns were unfounded though, the mixture tasted a lot like coconut when I put it in the ice cream maker but by the time it was ready to eat all but the faintest hint had disappeared, leaving lots of creamy, vanilla, choc-chip goodness in its wake.

Vegan Vanilla Choc-Chip Ice Cream


2 cups soy milk
1 tbs vanilla extract
1 cup brown sugar
2 tbs arrowroot powder
2 400g cans coconut cream – kept in the fridge overnight
1 cup (or more!) non dairy chocolate chips


1. Heat the soy milk, in a medium saucepan, over medium heat. Once the milk starts to steam, lower the temperature and stir in the vanilla paste, whisk until dissolved.

2. Stir in the brown sugar and whisk in the arrowroot powder one half tablespoon at a time, making sure that each half tablespoon is completely dissolved before adding the next one.

3. Open the cans of coconut cream and separate the liquid from the cream, discard the liquid and whisk the chilled cream into the saucepan until the mixture is glossy. Remove from the heat and once mixture has cooled slightly, transfer to a container and refrigerate until completely cooled (preferably overnight).

4. Remove the mixture from the refrigerator, stir in the chocolate chips, and then add the mixture to your ice cream maker, following the directions that came with the machine.

For best results, once completed, transfer the mixture to a container and freeze overnight before consuming.


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