Chocolate Ice Cream Vegan

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	40 mins
Total Time	50 mins
Course	Dessert
Cuisine	European
Servings (Default: 2)

Ingredients

200 g chocolate couverture, dark
1 tablespoon margarine, vegan (e.g. Alsan)
5 tablespoon soy cream (soy cream cuisine), non-whippable (soy cuisine)
300 g whipped cream, vean (e.. Soyatoo soy)
Chocolate, vegan, chopped (chocolate chips) or brittle or similar.

Instructions

First coarsely chop the couverture and melt it in a water bath. Make sure that it doesn`t get too hot. When the couverture has melted, add the margarine and soy cream (the non-whippable one) and stir well.
As soon as the mass has cooled down, stir in the 300 ml soy cream (the whippable one). Now put the mixture in the ice cream maker and let it freeze. Shortly before the end you can add chocolate chips or brittle or other delicacies. This gives the ice cream the finishing touch.
If you don`t have an ice cream machine, put the mixture in a flat bowl and place it in the freezer. Stir vigorously every now and then so that it stays creamy.
The amount is sufficient for 3 people (or 1 - 2 ice cream junkies). So if you have 3 - 4 ice cream junkies, simply double the ingredients.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.