Growing up, my mom loved to have ice cream in the freezer at all times. This was a blessing (because what kid doesn’t want access to ice cream 24/7?) as well as a curse (what do you think happens to kids who have access to ice cream 24/7? If you guessed becoming the “thick” girl in the class picture with the secret addiction to sugar, then you guessed right.).
Every grocery shopping trip included a walk down the frozen food aisle to stock up on ice cream. We always bought Dreyer’s brand and we always had chocolate and “Old Fashioned Vanilla” (but never “French Vanilla” because my mom didn’t care for the texture that the mixed-in vanilla beans added) at the ready. I liked both the chocolate and the vanilla and would always eat a scoop (or two) of each which I swirled together with my spoon. That was my favorite.
Sometimes my mom would get her favorite flavor, rocky road, which I hated. The chocolate tasted different and I had to pick out all of the nuts, making my ice cream eating experience just too much work. Every once in awhile, she would get neopolitan ice cream which seemed okay in theory because it had my chocolate and vanilla already mixed together, but the strawberry would always ruin it for me. Occasionally she would buy “French Silk” which I loved. I didn’t know what that espresso-ey taste was but I knew I liked it. And those chocolate chunks mixed in? A dream come true for my little chocolate-loving self.
One flavor I always wanted, but hardly ever got, was marble fudge ice cream. Rich vanilla ice cream with beautiful swirls of chocolate fudge sauce throughout- I mostly just wanted it because it looked so pretty. My mom didn’t care for it because she would much rather douse her vanilla ice cream with Hershey’s chocolate sauce, but I wasn’t cool with this for two reasons: 1.) The sauce just got gloppy and all over the place and didn’t appear as gorgeous swirls in every bite, and 2.) I never cared for the chocolate sauce to begin with. This predicament led to marble fudge ice cream being a very rare thing in the Turner household.
Now I’m all grown-up (mostly) and the thing I love the most about that is that I can do whatever I want to do. And that includes having marble fudge ice cream in the freezer anytime I want. It also includes making said ice cream without swirls of chocolate fudge sauce (which as I said before, I don’t really love) but with chocolate ganache marbled throughout the sweet vanilla ice cream.
What’s so much better about chocolate ganache, you ask? Well, I’ll tell you: This chocolate ganache, when chilled, gets firm and fudgy and is often used as the filling for chocolate truffles. So picture this, if you will: With each bite, you get vanilla ice cream with swirls of fudgy chocolate truffle filling. Way better than regular marble fudge ice cream, right? Plus, it’s also vegan and sweetened with coconut nectar so there’s no unflattering low blood sugar episodes afterward. And that’s why being a grown-up is awesome.
Ingredients
- 1 15oz can of regular coconut milk
- 1 15oz can of light coconut milk
- 2/3 cup coconut nectar (or other liquid sweetener)
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon xanthum gum (optional)
- 1 cup dark chocolate chips/chunks
- 1/2 cup coconut milk
Instructions
- Place the chocolate chips in a heatproof bowl. Set aside.
- Pour the coconut milk into a small pot on the stove and bring to a boil. Once it is boiling, remove it from heat and pour it over the chocolate chips. Let it sit for about 1-2 minutes and then stir until it is completely combined and smooth. Let it cool at room temperature.
- Blend all ice cream ingredients together in a blender. Transfer to a bowl and chill in the refrigerator for at least one hour. The bowl/container that you will store your ice cream in later, once it's made, should be put in the freezer (I used a loaf pan).
- Once chilled, pour into your ice cream maker and operate according to your machine's instructions.
- Once it is done (my machine takes about 15-20 minutes), it will be a little on the softer side. That's okay. Scoop about 2-3 scoops into the container and spread out into an even layer. Drizzle about 2 tablespoons of the ganache on top. Cover with another 2-3 scoops of ice cream, and repeat the process until all the ice cream is in the container. Top with one more tablespoons of the ganache. There will likely be ganache leftover but it will be begging to be used to make chocolate truffles.
- Take a butter knife and run it though the mixture 2-3 times creating a swirl/marble effect. Cover and freeze for 4-5 hours or overnight. Enjoy!
What is your favorite thing about being a grown-up (or not being one)?
Photography by Chris Miller
I want some for breakfast. Now!
Treesa recently posted…Bottled Sunshine
what a great idea! i can’t wait to try this!
Caitlin recently posted…Raw Almond Fig Cake
This is so brilliant! I love how you took the filling from the truffles and made it into something else amazing.
Kelly @ Vegan Iowan recently posted…Lemon-Fig Pancakes
Hi! I love how wonderful this looks, but I only have regular coconut milk, which are not lite. I’m not vegan, so how much cow’s milk can I use to substitute (I get my milk from an ethical local dairy farm!)? Thanks!
Sarah,
The recipe calls for one can of regular coconut milk and one can of light/lite. I’m pretty sure you can just sub the can of light coconut milk with another can of coconut milk with no problem. Consequently, I think each 15 oz can holds about 1.75 cups. However, I’ll bow to Kristy’s answer. 🙂
Thanks Liz! Perfect timing, since I’m making it today- I appreciate it 🙂
Just as Liz said, you can use two cans of regular coconut milk. It might be a tad softer and you may need to freeze it longer, but it will be fine. 🙂 Good luck!
This look so yummy!!! Ice cream is my favorite dessert ever! I’ve made it at home a few times, and it’s pretty yummy! When you use the coconut milk, does it taste super coconutty? I’m not a huge fan of coconut…think almond milk would work?
Maria Tadic recently posted…Peach & Blackberry Cobbler
Thank you, Maria!
My first trial of this recipe was with 1 can of coconut milk and 1 1/2 cups of almond milk. It was very icy and hard, though I’ve heard that it helps if you add a little alcohol. I don’t taste the coconut at all and my husband, who is very sensitive to the taste of coconut, didn’t pick up on it at all. 🙂
I adore fudge marble ice cream, it’s like having chunks of loveliness in ice cream but evenly distributed, yes yes yes! Love it, as usual : )
Abby @ The Frosted Vegan recently posted…Vegan Goat Cheese Pesto Dip
This looks so good it makes me want to go buy an ice cream maker!
BTW: I love your posts on Facebook, but haven’t been commenting or liking on anything publicly due to some privacy issues. I’m getting it figured out, though!
Beth recently posted…It’s not always about the race
My, oh my! This ice cream looks absolutely irresistible. I think coconut milk makes the best ice cream, and you can never go wrong with a chocolate fudge swirl!
jodye @ chocolate and chou fleur recently posted…S’mores Cookies
You are the ice cream making queen lately! I loved plain old vanilla with tons of rainbow jimmies or strawberry ice cream. We were more of a cookie family, but I always preferred ice cream over cake! Haha I was a thick girl in school too- I loved my sweets and any food in general 🙂
Heather recently posted…charred rainbow beet & pistachio salad
That post made great reading, with lovely pics too. And a great recipe as well! I must try using coconut milk in icecream. Thanks 🙂
Sarojini recently posted…Sunny Summer Fruits Tofu Cheesecake- vegan
This looks really good! But I’ve always struggled with coconut milk ice cream. When it comes out of my ice cream maker, it is never completely frozen. And after freezing overnight, it’s a solid block of ice. Have you had that happen? One solution I’ve heard is to add a tbsp of vodka (which doesn’t freeze) to keep it softer, but that didn’t have much effect either. Although, I’ve never used half full-fat and half light coconut milk, so maybe that combo works better.
Andrew Olson recently posted…One Ingredient Ice Cream, Five Ways
Thank you, Andrew! This recipe is a little on the softer side when it comes out of the machine, but it freezes up nicely. Usually, I have to let my ice cream thaw for a few minutes before I can scoop, but this one is scoopable straight out of the freezer. The first time I tried this recipe, it was with coconut milk and 1 1/2 cups of almond milk. It got terribly icy and hard- I ended up throwing it out. Needless to say, I’m very happy with the results of the mixture of the whole and lite coconut milks. 🙂
Damn Kristy, this has to be the best flavour if vegan ice cream ever! While I loved chocolate sauce I would always take the rich fudge marbled ice cream over vanilla. Because if it was richer, it was better 😉 while I miss being a kid, I loooove the perks of adulthood!
Gabby @ the veggie nook recently posted…healthy vegan friday # 51- from favourites, to struggles and even snickers!
I totally like your style, Gabby. 😉 Richer is definitely better. 🙂
This sounds fabulous. I’m not into straight chocolate ice cream too much but a ganache swirl in a creamy base is definitely my thing. Sounds like you had far more ice cream flavours available to you growing up- I think in our house it was vanilla or vanilla!
Emma recently posted…Pesto-Ricotta Tofu Omelettes with Cherry Tomatoes
Thank you, Emma! It helped that my mom has quite a sweet tooth and loves her ice cream. 🙂
oh my.. that is one pretty marble fudce ice cream! i need to make some as soon as i can squeeze out some time!
Richa recently posted…Potato Quinoa Patties with Chickpea curry. Tikki Chole. Vegan Recipe
Thank you, Richa!
I love the slate and the wood! Pretty food photography! Your swirls look amazing, too!
Thank you, Rika! I did the styling, but I think these are some of Chris’s best photography! 🙂
What a beautiful vegan ice cream. I STILL haven’t made a vegan ice cream yet! Maybe this will be the first one I try! I better put that ice cream bowl in the freezer! 🙂 Thanks for sharing!
Katie @ Produce on Parade recently posted…Healthy Baked Beans with Rainbow Chard and Quinoa
Kristy! This ice cream is INCREDIBLE! We have made it four times so far…the first three times just as vanilla without any chocolate. What a great recipe by itself and yet also a wonderful base to build on to make other flavors. The last time we made it as you listed here but added peanut butter. Wow. My fiancé and I are in awe every time we take a bite. I have been searching for the perfect non-dairy ice cream recipe and this by far takes the “cake!”
I am a new reader and this is the first item I chose to make from your blog. I can’t wait to try more. Keep up the great work and THANK YOU for making vegan gluten-free dessert exciting again 🙂
I have coconut nectar but find it really strong and tangy, is the flavor of this ice cream very coconuty? Do you think I can use honey instead? I don’t mind using the coconut nectar but just want to be sure the flavor will still be ok. Thanks!
I don’t find it very coconutty, but if you’re concerned, I would try using agave nectar.
I just made this ice cream yesterday and it didn’t turn out so well for me. The ice cream is a good flavor and very creamy but the chocolate marbling is hard, not soft and scoopable. I used a Trader Joe’s dark chocolate (72%). When I made the ganache I noticed it was more of a chocolate frosting consistency. What type of chocolate did you use?
I’m sorry you’re having trouble with the recipe. The chocolate is supposed to be pretty thick and fudgy (thus the “Super Fudgy” in the title). It does take a few minutes to thaw, but it should soften up eventually. If not, it’s possible that the ganache was too thick. You could thin it out next time with more coconut milk. Sorry for the problems!
Can maple syrup be used as the sweetener?
Yes, maple syrup or any other liquid sweetener can be used.
What does the xanthum gum do in this recipe? I don’t really like to use it so would it work without it or is there a substitute for it? Thanks.
It’s a thickener. You’re welcome to try the recipe with out it, if you’d like.
What do you cover the pan with when you put the ice cream in the freezer to prevent ice crystals? Aluminum foil?
You can cover with plastic wrap or aluminum foil, if you’d like.
How much sugar would I use if I wanted to use regular granulated sugar instead of a liquid sweetener? I’m not sure how to convert from liquid to granulated.
I actually don’t recommend using granulated sugar because it can sometimes crystalize and make the ice cream harder. But if you’re fine with that, I would say it’s probably about a 1:1 conversion.
Ahh makes sense. I will stick to liquid. Thanks! Excited to try.
Appreciate the recipe but it didn’t turn out well at all. While it didn’t freeze solid, I was only able to cut through with it with a steak knife. And it was definitely on the icier side.
I’m sorry to hear that.
what about substituting coconut milk for coconut oil – would that not keep it thick and creamy and help make it freeze softer? I am new to a plant based diet and have never made ice cream and not a regular baker so perhaps i am way off…..but i have alot of coconut oil in the house
Coconut oil and coconut milk are two different things. Don’t use oil for your ice cream. It will not be good.
Does this recipe require an ice cream maker? Or, can it be no-churn as well even if perhaps harder when frozen?
I’ve only ever made it w/an ice cream maker so I can’t say for sure.
Can I make this with almond milk? My daughter doesn’t care for coconut and I am making this for her. I love coconut and this sounds amazing to me!
I would not use almond milk- it has a very thin consistency, whereas full-fat coconut milk has a much thicker, creamier consistency which makes better ice cream.
This sounds so delicious! I haven’t been able to eat dairy for the last 3 years and I miss ice cream somewhat fiercely. Since I can’t have chocolate, do you think I could use cocoa powder instead of the chocolate chips?
It won’t have the same texture, but you’re welcome to try.
Hi can this be made with canned coconut cream?
I’m not sure- I’ve only tried it as the recipe is shown so I can’t make guarantees about ingredient substitutes.