This Homemade Chocolate Fudge Ice Cream is a super fudgy and decadent dessert that’s surprisingly healthy. It’s easy to make, dairy free, and so creamy you just can’t get enough!
My obsession with coconut ice cream started when we were living in Calgary, AB where it was sold for upwards of $13 per pint – whew! Even though I’d become more accustomed to the high cost of living, that was still pushing me a bit too far. So instead, I started making coconut ice cream at home, and we’ve never looked back.
Even though it only costs $5.50 a pint here in Montana, that’s still quite a bit when I can make it at home for less than half the price. So…I guess it’s a money savings vs. convenience. Even though the money savings should be enough for me, what seals the deal is how easy this recipe is to make. It’s so easy in fact, that we always have homemade ice cream in the freezer even at the busiest of times!
I’ve tested several chocolate ice creams throughout the search for a good one, (you see the trials I go through…). But it wasn’t until I added the avocado that things got truly interesting. Something about my coconut milk only versions went a bit icy in the freezer after a few days.
It was when my husband asked for his favorite Coconut Lime Ice Cream that it finally hit me – avocado is what makes that ice cream so decadent, and it would be perfect for chocolate ice cream as well. Sure enough – it’s incredibly creamy!
Now let’s jump in and make my Homemade Chocolate Fudge Ice Cream!
First up for the ice cream base, place all the ingredients in a blender and blend until smooth.
You may need to use the tamper to keep the mixture moving.
Each ice cream maker is a bit different, so freeze according to your manufacturer instructions.
How do you know when the ice cream is done? You’ll know the ice cream is done when it stands up on a spoon and clings to it. If it runs right off, it’s not quite ready.
Once it looks like soft serve, remove it from the machine and place it in the freezer to harden a bit more, or enjoy it right away.
Homemade ice cream is almost always harder right out of the freezer than store bought. This is because it doesn’t have any preservatives, and home freezers are usually colder.
If your ice cream is frozen solid in the freezer, place it in the refrigerator, or on the counter to soften for 20-30 minutes before serving. Also dairy free ice creams freeze much harder because they tend to be naturally lower in fat.
How do you make Homemade Chocolate Fudge Ice Cream without an ice cream machine?
- First blend together all the ingredients.
- Next freeze the mixture in ice cube trays, keeping back about 1/2 cup liquid.
- When the ice cream cubes are frozen, add them to the blender with your reserved, (refrigerated) 1/2 cup liquid ice cream base.
- Blend on low speeds using the tamper until you have a thick and creamy ice cream.
- Serve immediately, or freeze for a couple hours for a firmer texture.
How to make ice cream without an ice cream maker is the most frequently asked question I get, so I wanted to write down the exact method for you. This is how I used to make ice cream before I had an ice cream maker.
If you don’t have a high speed blender or food processor, you can place the mixture in the freezer. Then stir it every 30 minutes until it freezes. The texture will be icy, but that’s the only other way I know to make ice cream without a machine.
The reason this method is icy is because there’s only the stirring to break up the size of the ice crystals while they form. When you manually stir it every 30 minutes, the ice crystals form larger creating the icy texture.
Notes about blending ice cream in your blender:
- This method only works with a high powered blender, and it’s hard work even for them. If you don’t have a high powered blender, I absolutely wouldn’t attempt to blend ice cream. You can try the same method in a food processor instead – I use my Cuisinart.
- It’s super important to monitor the blending constantly. Don’t step away for a moment because blending ice cream is hard on a blender. By monitoring and using the tamper, everything ‘should’ be fine. I have a Vitamix and it has a safety feature that turns the blender off if it starts to overheat. So that definitely gives you some peace of mind.
If you do get a chance to make this decadent treat, I hope you’ll leave me a comment/rating below. I always love hearing from you here in the comments. And also over on Instagram where you can tag me at #getinspiredeveryday with your photos of what you make.Print
This super easy and extra fudgy ice cream is perfect with extra chocolate sauce and/or berries!
1 – 13.5 ounce can coconut milk (not light)
1 avocado, peeled and pitted yielding 4.5 ounces
1/2 cup cocoa powder, (Dagoba brand)
1/2 cup maple syrup, Grade A for lightest flavor
1 Tablespoon vanilla extract
1/2 cup water, leave this out for a creamier texture, I only included it because it helps the ice cream base to blend more easily.
4 Tablespoons maple syrup, Grade A
2 Tablespoons cocoa powder
Place all the ingredients in a blender and blend until smooth.
Chill the ice cream base in the refrigerator for a 2 hours before freezing.
Freeze the ice cream according to the manufacturer’s instructions for your machine.
The easiest way to tell if the ice cream is done, is when it stands up on a spoon instead of sliding right off.
After the ice cream’s done, remove it from the machine and serve immediately or freeze for a harder texture.
The fudge sauce is optional, but I highly recommend adding it.
Using a flat bottom whisk, whisk together the maple syrup and cocoa powder until smooth. I like to store my fudge sauce in a squeeze bottle in the refrigerator. It will keep for at least 1 month.
Freezing the ice cream usually takes about 20 minutes.
- Category: Dessert
- Method: Blending
- Cuisine: American
Keywords: Vegan Chocolate Ice Cream, Chocolate Ice Cream Recipe, Recipe for Chocolate Ice Cream