Go Back
+ servings

Vegan Chocolate Truffle Chip Ice Cream

Prep Time: 40 minutes
Cook Time: 10 minutes
Resting & Freezing Time: 2 days
Servings: 4
Calories: 625kcal


  • 1 Pint NadaMoo! Organic Chocolate Ice Cream or any vegan/dairy-free ice cream of your choice
  • 4 Ounces Dark Chocolate
  • ½ Cup Coconut Cream
  • 2 Tablespoons Corn Syrup
  • ½ Teaspoon Vanilla Essence
  • Unsweetened Cocoa Powder For Dusting
  • 4 Ounces Milk Chocolate
  • 1 Tablespoon Coconut/Vegetable Oil


  • On the day before you intend to make vegan chocolate truffle chip ice cream, allow the NadaMoo! ice cream to thaw in the refrigerator overnight.
  • Begin making the truffles a day in advance by chopping up your dark chocolate into small blocks. The smaller, the better.
  • Make shavings if you have the time. Place into a mixing bowl.
  • Combine the coconut cream (while discarding the clear liquid) and corn syrup in a small pot or saucepan over medium heat and bring to a simmer.
  • Pour the warm coconut cream mixture and vanilla essence over the chocolate.
  • Allow the cream and chocolate to stand for five minutes and then stir well until smooth. You now have a ganache. Allow the ganache to cool. Once room temperature, transfer to the refrigerator for 2 to 3 hours or until firm.
  • Scoop a teaspoon's worth of ganache at a time and quickly roll each into a ball dusted with cocoa powder using your hands.
  • Repeat until you've formed truffle balls from the whole batch of ganache.
  • Heat three-quarters of your milk chocolate in a heat-proof bowl and suspend it over a saucepan or pot of boiling hot water. Alternatively, use a double boiler.
  • Allow the chocolate to melt slowly without stirring it. Once halfway melted, stir in a tablespoon of coconut or vegetable oil and the last quarter of your chocolate. Continue stirring to help it finish melting.
  • Dip each truffle into the melted chocolate and place chocolate truffles onto a baking tray lined with parchment paper.
  • Allow to cool for an hour at room temperature before refrigerating the truffle balls for 24-hours.
  • Once the truffle balls are set, and the ice cream has reached soft-serve-like consistency, ready a large airtight container big enough to hold the ice cream and truffles. Alternatively, ready multiple containers if dispensing into smaller serving sizes.
  • Sprinkle out a layer of chocolate truffle balls.
  • Scoop a layer of softened ice cream over and disperse until even and covering the truffles completely.
  • Continue laying out layers of truffle balls followed and packed closed by layers of ice cream.
  • Once all the ice cream and truffles are dispensed, smooth out the top and freeze for a total of 4 to 6 hours or until set.
  • Remove from the freezer every thirty minutes and whisk quickly to prevent crystallization, and smooth out your ice cream until it's eventually set.



Calories: 625kcal | Carbohydrates: 69g | Protein: 14g | Fat: 38g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 37mg | Sodium: 119mg | Potassium: 876mg | Fiber: 13g | Sugar: 48g | Vitamin A: 542IU | Vitamin C: 3mg | Calcium: 273mg | Iron: 8mg