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.  

 

 

[yumprint-recipe id=’15’]