Chocolate Pudding Vegan Ice Cream-6

Chocolate Pudding Ice Cream (V + GF)

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We made it to National Ice Cream Month which is seriously my favorite month of the year!

National Ice Cream month falls in July which is near darn perfect summer weather in West Michigan – meaning that we are not freezing when we indulge in our favorite treat + who doesn’t love a bowl of creamy frozen dessert?

Not anyone that I have met (okay if you are that one exception you don’t need to read the rest of this post!)

I was so excited when I was sent this Incredible Vegan Ice Cream cookbook to review because I knew I would LOVE LOVE testing out these recipes! We are ice cream people in our house. Always have been.

When I went dairy free – it was SO SAD – to give up ice cream. BUT it makes me happy to report that there are some really good alternatives out there these days! Including these recipes from the owner of FoMu – a plant based ice cream shop in Boston. These ice cream recipes are decadent, creamy and all natural made with coconut milk. They are completely vegan and allergy friendly.

Now I know you have a few questions such as:

  • Will I taste the coconut?

  • Do I need an ice cream maker?

  • How much prep work do I need?

  • Is it any good?
  • And I have the answers to those questions!

    Yes, you might taste a very slight coconut taste. BUT don’t let that deter you. Most recipes have such great complementing flavors that you don’t even notice the coconut taste. (my husband can’t stand coconut and he LOVED this Chocolate Pudding vegan ice cream.)

    Yes, you will need an ice cream maker. BUT before you rush out and spend upwards of $40-$80 dollars, check your local Facebook marketplace. I picked up a brand new ice cream maker in the box, unused for only $8.

    You will need to do some prep work. For homemade ice cream, you need to let your ingredients ‘sit’ in the fridge for up to 24 hours.

    IT IS SO GOOD!!!!! We loved that it only took 20 minutes and we had delicious FRESH creamy vegan chocolate ice cream. My kids were excited about the chocolate. I was excited that it worked. My husband was excited because he just loves good food (he told me later that often store bought ice cream didn’t make him feel so well the next day after eating it – so this was awesome!) The ice cream maker produced a delicious creamy ice cream. That was fresh. (I know I mentioned that a few times but it is super important.)

    So have I convinced you yet? Making vegan ice cream at home can be affordable and it is SOOO much better than those store bought brands that often include many ingredients in the list which you can’t even pronounce!

    Back to this Incredible Vegan Ice Cream Cookbook though, because I know you are dying to know what else is in the book. 60 ice cream recipes which are all dairy free and range from childhood favorites such as Chocolate Pudding and Cookies and Cream to around the globe favorites such as Mango Habanero and coffee house inspired Matcha White Chocolate ! I have book marked so many to try such as:

    Fresh Mint Chunk
    Peanut Butter Mud Pie
    Vanilla Bean Caramel
    and Chocolate Stout

    Buy this on Amazon here.

    It’s national ice cream month and this recipe is the perfect time to purchase an ice cream maker and try your hand at making dairy free ice cream! I promise you will not regret it.

    If you make this Chocolate Pudding vegan ice cream from FoMu’s new cookbook Incredible Vegan Ice Cream we would love to know! Tag @badtotehbowl on social media.

    Chocolate Pudding Vegan Ice Cream-6
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    Vegan Chocolate Pudding Ice Cream

    Decadent and creamy vegan chocolate pudding ice cream made fresh in an ice cream maker.
    Prep Time30 minutes
    Cook Time40 minutes
    Total Time1 hour 10 minutes
    Course: Dessert
    Keyword: vegan chocolate pudding ice cream
    Servings: 4 servings
    Calories: 287kcal


    • 2 1/2 ounces premium Dutch-process cocoa powder , weighed
    • 2 1/2 cups coconut milk  , canned
    • 1/4 cup cane sugar 
    • 1/2 cup agave syrup
    • pinch of sea salt
    • 2 Tablespoons espresso powder optional


    • Sift the cocoa and set it aside. Use a high-speed or immersion blender to mix the coconut milk, sugar, agave, salt, and the espresso, if you’re using it. Add the cocoa and blend the ingredients until they are thoroughly combined. Chill the mixture for at least 1 hour, or overnight.
    • Add the chilled mixture to your ice cream maker and churn it according to the manufacturer’s instructions. Most machines take 10 to 15 minutes depending on the temperature of the mix, and when it’s finished it should have the consistency of soft serve.
    • Transfer the ice cream to a large freezer-safe container. Wide and shallow containers work well for mixing, freezing, and scooping later on. Smooth the top, and cover it. Freeze it for at least 5 to 6 hours or until it is firm. 
    • Depending on the temperature of your freezer you may want to set the ice cream out for 5 to 10 minutes to soften it before serving. This ice cream will keep in the freezer for a couple of weeks in an airtight container, but is best when it’s fresh.


    Calories: 287kcal | Carbohydrates: 50g | Protein: 4g | Fat: 11g | Saturated Fat: 10g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 110mg | Potassium: 359mg | Fiber: 7g | Sugar: 31g | Vitamin C: 5mg | Calcium: 27mg | Iron: 3mg

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