Van Leeuwen-Inspired Vegan Chocolate Chunk Ice Cream
Rich, creamy vegan ice cream made with coconut milk and generous chunks of dark chocolate, delivering a dairy-free dessert inspired by Fort Worth’s famed ice cream scene. This american-inspired vegan (vegan) ready in about 20 minutes layers (13.5 oz each) full-fat coconut milk, maple syrup, vanilla extract into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cans (13.5 oz each) full-fat coconut milk
- 1/2 cup maple syrup
- 1 tbsp vanilla extract
- 1/4 cup unsweetened cocoa powder
- 3/4 cup dark chocolate chunks
- 1/4 tsp sea salt
Instructions
- Step 1: Chill 2 cans (13.5 oz each) of full-fat coconut milk in the refrigerator overnight to separate the cream.
- Step 2: In a medium saucepan, whisk together the thick coconut cream from the cans, 1/2 cup maple syrup, 1/4 cup unsweetened cocoa powder, and 1/4 tsp sea salt over medium heat until smooth and warm but not boiling, about 5 minutes.
- Step 3: Remove from heat and stir in 1 tbsp vanilla extract; let the mixture cool to room temperature.
- Step 4: Chill the mixture in the refrigerator for at least 4 hours or overnight.
- Step 5: Pour the chilled base into an ice cream maker and churn according to manufacturer’s instructions, about 20-25 minutes.
- Step 6: During the last 5 minutes of churning, add 3/4 cup dark chocolate chunks to incorporate evenly.
- Step 7: Transfer ice cream to a freezer-safe container and freeze for at least 2 hours to firm up before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Van Leeuwen-Inspired Vegan Chocolate Chunk Ice Cream take to make?
Total time is about 20 minutes (15 min prep + 5 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Van Leeuwen-Inspired Vegan Chocolate Chunk Ice Cream?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Van Leeuwen-Inspired Vegan Chocolate Chunk Ice Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Van Leeuwen-Inspired Vegan Chocolate Chunk Ice Cream for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Van Leeuwen-Inspired Vegan Chocolate Chunk Ice Cream vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
