This vegan coconut white chocolate blackberry truffle ice cream might just be the best thing that has ever come out of my kitchen.
“Oh. My. God.”
“This could put Coconut Bliss out of business”
“This is amazing”
“There’s no way in hell this is vegan”
“You shouldn’t post that recipe, we could start an ice cream business”
These are just a few of the responses my family gave me upon tasting my vegan coconut white chocolate blackberry truffle ice cream. Hands down, this is the best ice cream I have ever had, dairy or non-dairy. But hold up, I’ll tell you the story of this incredible ice cream from the beginning.
Before I made the decision to become vegan, (more on why I consider that to be one of the best decisions of my life later) my all time favorite ice cream was Haagen Daz. Specifically their White Chocolate Raspberry Truffle. However, ice cream(of course) contains dairy and eggs. Despite my best efforts, I could not find a vegan replacement for this particular flavor.
With that being said, even for non-vegans this isn’t a healthy choice. Here are the nutrition facts, taken straight from the Haagen Daz website.
One serving of only 1/2 a cup contains 280 calories and 45% of your daily levels of saturated fat. A glance at the ingredients reveals that this flavor contains corn syrup and soybean oil. These two components alone are considered some of the most harmful ingredients in our food today, linked to the majority of modern degenerative diseases. Non-organic soybeans are also some of the most heavily genetically modified organisms(GMOs) on the market. And don’t even get me started on the harmful effects of dairy.
All of these things contributed to my decision to make my own version. And boy am I glad I did.
This recipe was inspired by Haagen Daz, but it is so much more. And while I think it would be a bit of a stretch to call my recipe healthy, it contains none of the harmful ingredients that the original has. My vegan coconut white chocolate blackberry truffle ice cream contains far less sugar than most store-bought ice creams, no unhealthy oils, no corn syrup, and, of course, it’s egg and dairy free.
First, I made the truffles using a recipe veganized and adapted from Simply Recipes. Then I used coconut milk to make the creamiest vegan ice cream imaginable and swirled in a blackberry compote. I used blackberries because that is what I had on hand, but any berry will do. The added fat from the cacao butter gave my vegan coconut white chocolate blackberry truffle ice cream amazing chocolate undertones and added creaminess.
I use this ice cream maker and it is SO great. Gone are the days of salt, ice, and cranking. This machine does it all for you while creating ice cream with an impressive soft-serve like texture that we love. Oh, and did I mention it only takes 20 minutes? I love watching it and seeing the ice cream thicken before my eyes! If you want a firmer texture, simply freeze the vegan coconut white chocolate blackberry truffle ice cream longer afterward.
- For the truffles*
- 9 ounces vegan dark chocolate(70% cacao or higher)
- 6.5 Tablespoons almond(or other non dairy) milk
- 1 tsp vanilla extract
- 1/4 cup unsweetened cacao powder for coating
- For the white chocolate coconut ice cream**
- 2 13.5 oz cans full fat coconut milk
- 1/4 cup shaved cacao butter***
- 2 tsp arrowroot powder
- 1/2 cup sugar
- 1 tbsp vanilla extract
- 1/4 tsp sea salt
- For the berry swirl****
- 1 1/2 cups fresh or frozen berries of your choice (I used blackberries)
- 2 Tbsp sugar
- 2 tsp lemon juice(optional)
- 2 tsp arrowroot powder
- For the truffles
- Break the chocolate into small pieces and place into a small bowl. You want small pieces to make melting as easy as possible.
- Heat the milk and vanilla until it is very warm, but NOT boiling.
- Pour over the chocolate and quickly cover and leave sit for 5 minutes
- Stir until completely combined. If for some reason your chocolate is not entirely melted, you can microwave for 10 second increments. Do not overcook.
- Set the mixture in the refrigerator to chill uncovered for 2-3 hours, or until almost completely solid. A good test is dipping a knife into the middle of the bowl to see if any chocolate sticks. If it comes out mostly clean, it’s ready to scoop. If there’s still wet chocolate in the center, continue refrigerating.
- Once chilled and firm, prepare a small dish of cacao powder for rolling
- Use a Tablespoon, scoop out small balls and use your hands to gently but quickly roll/form the chocolate into balls.
- Toss in cacao powder to coat and shake off excess then set on a parchment-lined serving dish. Continue until all chocolate is scooped.
- If any of the chocolate near the center of the bowl was too soft to form, refrigerate that portion for a bit longer before proceeding.
- Refrigerate for 1-2 hours or overnight. This allows them to set and firm up.
- For the ice cream and berry swirl
- Puree 1 cup of berries of your choice and strain into a small pot or saucepan to remove the seeds. Add in the rest of the berries as well as the sugar and lemon juice if using. Simmer for 12-16 minutes, or until slightly thickened. Remove from heat and add arrowrrot powder and stir. Let cool. Once room temperature place in the fridge to chill.
- While the berries are simmering, place the cacao butter and arrowroot powder in a large bowl.
- Heat both cans of coconut milk into a medium saucepan until little bubbles form around the edges. Turn down heat and add sugar, salt, and vanilla. Simmer for 5 minutes.
- Pour mixture over cacao and whisk continuously for 1-2 minutes. Allow to cool, whisking every 10 minutes or so.
- Once chilled, pour into ice cream maker and follow manufacturers instructions.
- Five minutes or so before ice cream is done, pour in chunks of truffles and layer in berry swirl.
- *I would recommend making the truffles the day before so they have plenty of time to set before going into the ice cream. Or you could substitute in store bought truffles.
- On a related note, not all of the truffles I made found their way into the ice cream, so this recipe makes extra.
- **Because coconut milk whips up, this barely fit in my ice cream maker, so be sure yours fits at least 1.5 quarts. If not, feel free to half the recipe.
- ***While I would not reccomend leaving out the cacao butter, as it contributes greatly to the flavor and adds creaminess, you could replace it with 1 Tbsp vanilla extract.
- ****You could substitute in store bought jam if you want to make this super easy on yourself.
- When I took my ice cream out of the maker it had the consistency of frozen yogurt, so I placed it in the freezer for another hour or so and it was perfect!