Classic vegan chocolate ice cream: sugarfree, low in carbs and not coconut cream based!
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Classic ice-cream maker vegan chocolate ice cream - SO good for you: sugarfree, low in carbs and NOT coconut cream based!
Recipe type: ice cream
Cuisine: vegan, sugar-free, diabetic
Serves: 4 servings
  • 400ml or 1¾ cup of almond milk or rice milk
  • 50g or 4 heaping tablespoons of xylitol
  • 1 teaspoon of (home made) vanilla extract
  • 70g or ¼ cup of coconut oil
  • 15g or 2 tablespoons of cocoa powder
  • 15g or 1½ tablespoons of tapioca or corn starch (read above about the difference)
  • 1 teaspoon of agar-agar powder
  • pinch of salt
  1. Prepare your ice cream maker following the manufacturer's instructions: usually you need to put the bowl of the machine in the freezer for 24 hours.
  2. In a small bowl, mix half of the almond milk with the xylitol, coconut oil, cocoa powder, pinch of salt and start heating over medium heat.
  3. Whisk the starch in the remaining almond milk, sprinkle the galetine/agar-agar powder on top, let stand for a couple of minutes and mix thoroughly.
  4. Once the first mixture is hot but not boiling, pour in the starchy mixture while stirring constantly.
  5. Now heat the ice cream mixture but don't boil it. Stir it until it gets really thick: this may take a couple of minutes, be patient.
  6. Now you can have a taste check to see if it's sweet enough. Keep in mind that once frozen, it will taste less sweet than it does now.
  7. Set aside your future ice cream to cool and once only slightly warm, put it in the fridge for at least 4 hours, even better overnight.
  8. Now you only have to prepare your ice cream following your ice cream machine manufacturer's instructions.
  9. The consistency of this is like a semifreddo, if you would like to form nice balls, just put the ice cream in the freezer for 1-2 hours (and not more)
It's really important to use quality cocoa for this recipe: the darker the better.
You'll need an ice cream machine for this.
Nutrition Information
Calories: 225 kcal/serving Carbohydrates: 19g/serving
Recipe by Nora's Ingenious Cooking at