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Vegan Chocolate Truffle Ice Cream

Prep Time 5 mins
Churning Time 1 hr
Cuisine American


  • Ice Cream Maker
  • High Speed Blender


  • 13.5 ounce Coconut Milk
  • 13.5 ounce Milk (Cow, Oat, Almond, soy...) (Use the empty coconut milk can to measure.)
  • 1/4 cup Rolled Oats (Optional. I use it to add extra body)
  • 1/2 cup Cocoa Powder
  • 10 Pitted Dates
  • 1 pinch Salt
  • 1 shot 30-40 proof alcohol of choice. I prefer Disaronno Ameretto, Vanilla Vodka, or just plain Vodka (Optional. Softens and flavors ice cream.)
  • 1 tsp Liquid Stevia (or favorite sweetener) (Optional. Use to sweeten to taste.)
  • 1 tsp Crushed Chipotle Red Pepper Flakes (Optional. Adds a smoky spiciness. I use McCormick brand, so taste test if you use powdered or whole. Double the amount if you like spicy! )


  • Place all ingredients in a high speed blender except the optional liquid stevia and optional smoked chipotle red pepper. Many ingredients are listed as optional, but I find using them all makes the most addictive ice cream. The small amount of alcohol is added to help keep the ice cream scoopable and can add flavor, but can also be left out if you prefer.
  • Blend at a low speed until the dates sound like they have been chopped into small pieces.
  • Blend at max speed for a few minutes until all ingredients are fully liquified. At this point you can taste test it and add additional sweetener. Everything is edible without cooking, so taste test and adjust all you want.
  • If you like spicy, add the smoked chipotle red pepper. If you like really spicy food, add a second teaspoon! I find it absolutely delicious in this ice cream, but it's also excellent without it. If you need your ice cream smooth you can blend the smoked red pepper until smooth. I sometimes make two batches of this ice cream, one with the pepper and one without and enjoy one scoop of each in a bowl. Yum. When I do this I'll often leave the flakes whole to differenciate the two visually and texturally. Again, you can taste and adjust if you wish.
  • Pour into an ice cream maker and let churn until frozen and whipped. I picked up quart sized reusable ice cream containers, which are great if you make ice cream often! (Link below this recipe.) Optionally, if you don't have an ice cream maker, you should be able to freeze this in ice cube trays and blend in the blender later using a tamper with a little milk.
  • Freeze for a few hours until a good scooping consistancy. If you left out the alcohol you may need to microwave for 30 to 60 seconds to soften it for scooping.


The quality of the ingredients in this will change the flavor tremendously. I typically keep a few different cocoa powders on hand. The standard brand cocoa I use when it doesn't matter. For a real dessert I like a nice organic chocolate or a black velvet chocolate. If I make two batches with different additions, I'll sometimes use different cocoa powders for each. It enhances the flavor, and also changes the look and texture. Black Velvet, for example, tends to be darker and richer. Get fancy, have fun, that's what desserts are for.