The sprinkler runs as we try to salvage our patchy lawn. First time homeowners. Seizing the opportunity, she puts on her swimsuit. I’m glad I skipped buying that $7.99 kiddie pool at Target. It would have been a better mold-grower and debris-collector anyways. She runs a miles worth up and down the driveway, dripping wet, under the canopy of droplets that touch the rays of sun before landing on her. Then the tears show up. I look for blood from the inevitable stubbed toe. Nothing.
Another case of forgotten dinnertime by the dinner maker—me. We quickly throw an embarrassing assortment of food on her plate and call it dinner. There’s homemade ice cream in the freezer for dessert. Of course I didn’t forget that. I’m forever a delinquent dinner maker. I’ll use summer as my excuse for now.
Because we did it once, we have to do it the same way every time. We scoop cones of the blackest black ice cream and grab a blanket before heading out to the front porch. She jumps into my lap. We wrap ourselves up. It’s 86°. My left heal deliberately lifts up and down from the ground—a slow rock fit for ice cream licking. Though ice cream licking is always her second move. Why she insists on biting the very bottom of the cone first will always baffle me.
What also left me baffled was the first time trying a scoop of Black from Milkjam, a new-ish ice cream shop in Minneapolis. It was unreal. Deep, deep black in color. Rich, chocolatey, and smooth in flavor with an almost untraceable taste of coconut. And naturally vegan. Instantly, it became my favorite scoop in all of Minneapolis. I had to figure out how to make it at home.
I’m not one to recommend adding extra ingredients to your pantry. I’m a pantry minimalist. But this recipe requires a couple new ones. I’m certain they wont go to waste. An order from Amazon plus a stop at Trader Joe’s and Target will do the trick, unless your local grocery store is extra awesome. I recommend using only the best ingredients for optimal flavor. Oh, Ladycakes swears by Califia Farms Almond Milk (Target), so that’s what we used. I ordered Black Cocoa from King Arthur Flour (Amazon), because they can do no wrong and because they actually sell a black cocoa. Who knew that was a thing? Coconut Cream from Trader Joe’s because I’ve never bought anything different. And finally, that Lyle’s Golden Syrup (Amazon and some stores) for texture. It mimics the structure of corn syrup with a flavor worth consuming.
Scoopable straight out of the freezer, this ice cream will make you anything but a delinquent this summer. According to Hal, it’s best served on the front porch, in a rocker, wrapped a blanket, no matter the temperature.
Vegan black, dark chocolate ice cream. It’s naturally dairy-free with the mildest hint of coconut. Completely scoopable straight out of the freezer thanks to the addition of the cornstarch and golden syrup. This recipe will probably require an Amazon order. Please don’t let that stop you. This is our favorite scoop in all the land.
In a medium sauce pan, whisk together sugar, cocoa, cornstarch, and salt until evenly combined. Slowly pour in almond milk while whisking to combine. Add in coconut cream and golden syrup.
Turn heat to medium, and continue whisking to evenly incorporate. Bring mixture to a simmer and allow to simmer for about 3 minutes longer to thicken, continually stirring. Remove from heat and pour mixture into a high-powered blender. Blend on high, counting to 30 Mississippi. Remove lid and stir to release heat. Press plastic wrap to the top of the surface and place in fridge to cool completely, preferably overnight or all day.
Once mixture is cold throughout (not a trace of warmth), pour into prepared ice cream maker and follow manufacturers instructions. Churn until the mixture resembles soft-serve ice cream, about 25 minutes. Quickly pour ice cream into a plastic or metal container. (Glass always gives me trouble.) Spread out evenly. Press plastic wrap into the surface, cover with lid, and place in freezer until frozen solid, overnight or all day.
Once frozen, ice cream is scoopable straight out of the freezer.
This is MAGIC ice cream. I have never made an ice cream that came out of the fridge (before!!! churning) looking like pudding. It was so thick and creamy, even before churning—and even though I made some substitutions. I used 1 can of coconut milk + 1 cup oat milk and corn syrup instead of golden syrup. I am still so blown away.
What makes it so amazing? Is it the corn starch? Is it the syrup? Blending? I am dying to know so that I can veganize my other recipes.
I made this today. It was unbelievably delicious! Thanks for sharing the recipe!
I’m so happy to hear this!
Can’t wait to try this! It looks like my favorite ice cream ever that I can’t find anywhere — velvet freeze Gold Coast chocolate… those were the days …
I just want to note that since we have a tree nut allergy in our house and generally don’t use milk alternatives, I used two cans of coconut milk instead of one can of coconut cream plus another kind of milk. It worked perfectly. I thought it might be helpful to someone else in the same situation.
Thank you SO MUCH for this recipe. We make lots of different coconut ice creams but the texture of this is so close to the real thing that if I didn’t make it myself, I’d have never believed it.
Thanks for reporting back! Love that it’s still just as good without nut milk!
Is there any chance I can make this without a ice cream churner?
I haven’t tried, so I cant say for certain! Will you let me know if you end up trying and how it goes?
I’m not a big fan of almond milk. Could I use regular whole milk instead? I know it wouldn’t be vegan anymore, but that’s OK for me.
Also, for Michelle, maybe rice milk since it’s the same consistency as almond milk.
And if I use whole milk, would I still use the cornstarch?
Hi Brooke! I wish I could advise better about the cows milk and cornstarch. I’m not sure what the outcome will be without testing. If I were to take a stab at it though, I’d still include the cornstarch since there’s no egg to act as a thickener. Will you let me know how it goes if you try it out?
I have a nephew, who has a lot of food allergies. He is allergic to coconut and almond. Can I substitute the almond milk with soy milk? Is there something else I can substitute the coconut cream with?
If he doesn’t have a dairy allergy, I’d try subbing heavy cream for the coconut milk so that the mixture has enough fat. The fat helps ward off ice crystals. If he doesn’t have a cashew allergy you could sub cashew milk for almond. Soy will work too. Let me know how it goes!
Poor kid has diary allergies too, plus tree nuts. So no to cashews as well. I love to bake and cook so I’m trying to learn how to create recipes to accomodate his allergies. Thanks for the suggestions!
Oh man, that’s so tough! You might want to try adding a little extra cornstarch to help thicken the mixture since it will be lower in fat. My vegan friend swears by adding in a bit of xanthan gum to help with ice crystal formation. Let me know how it goes or if any other questions pop up!
Made this with some Dutch-processed cocoa and corn syrup I had on hand. Not quite the same flavor, I’m sure, but so, so good! Would make an amazing base for a rocky road-style ice cream!
Having recently taken a trip to VT to stock up on coconut cream, I am armed and ready to tackle this recipe! Love the scene you describe, and how special simple summer routines can be to each individual family. Happy days lady.
This looks amazing! And perfect for my dairy intolerant, chocolate loving niece. Question regarding thickness- I brought it to a simmer and cooked until it started to thicken but it definitely thinned out the second it was off the heat. How thick should it be? Chocolate milk thick? Pudding? Thanks 🙂
Also, do you think lyles could be used to make marshmallows?!
Really good question. Whole Chocolate Milk thick. Also, yes to marshmallows and Lyle’s. Will be trying soon and report back!
Got to agree with all others, dreamy indeed ! Adding black cocoa to my cart right after I close this window.
Ah, just read your note, it IS vegan! Thank you, just placed my amazon order off your links! Dee xx
THANK YOU for helping me find black cocoa!! I knew it was a thing, oddly couldn’t find it. Do you happen to know if all these ingredients are plant-based, and maybe even vegan? I can call the various companies of the new ingredients if you aren’t sure, thank you for the awesome recipe and love your site.
You’ve got me totally intrigued! So irresistibly deep and chocolately. 🙂 I think I’ve got an amazon order coming soon. Such a fun summertime treat!
Love this so much. I literally drooled while scrolling through the pictures and wiped my mouth with a paper towel. (I’m aware that I just said that out loud.) I love your use of GIF here too! Genius! xo
Ah! I saw the title and I hoped it was an adaption of Milkjam’s. I’ve never ordered ingredients from Amazon but I have to go hunt down black coco for ice cream heaven.
YESSSSSSSSS. I’m so glad you made this so that I can make this (or maybe just come steal a scoop from your freezer ;)).
Wow, that looks divine!
Oh gosh does this look DREAMY. I can almost taste the chocolatey-ness from looking at the pics! Do you think arrowroot powder could replace the cornstarch and still be scoopable?
Absolutely! I think any starch will work when paired with the Lyle’s Syrup. I almost tried potato starch that I use for cakes. I’ll have to try that next time!
I drove by Milkjam when I was in town last and the line was out the door! So naturally, it’s at the top of my list for my next trip home. But this color is incredible and have never even heard of black cocoa!
Bless you for doing this! Abby and I tried that flavor at Milkjam based on your recommendation, and it was definitely something unique. Can’t wait to try this out sometime.
gosh look at that gorgeous color
This looks so dark and dreamy!! Love that texture too!
I’m so excited to try this! Have never even heard of black cocoa. Sign me up for that + hella sprinkler runs, please.