Vegan Chocolate Fudge Swirl Ice Cream

This vegan chocolate fudge swirl ice cream, made with maple syrup, almond butter, cashews, cocoa, dairy-free milk, and sweet potato puree, is a rich, creamy, chocolatey frozen treat.

A metal dish filled with vegan chocolate fudge swirl ice cream, as well as two bowls with gold spoons, one empty and one with a scoop of ice cream.

This vegan chocolate fudge swirl ice cream is rich, creamy, and completely dairy-free, though we’re suspecting no one will be able to tell.–Angie Zoobkoff

Vegan Chocolate Fudge Swirl Ice Cream

  • Quick Glance
  • Quick Glance
  • 30 M
  • 3 H, 50 M
  • Makes 6 (1/2-cup) servings
Print RecipeBuy the The Vegan 8 cookbook

Want it? Click it.

Special Equipment: Ice cream maker



In a microwave-safe measuring cup or coffee mug, whisk together 1⁄4 cup maple syrup, the almond butter, and 1 1⁄2 tablespoons cocoa powder until completely smooth.

Microwave on HIGH for 30 seconds until everything seems melted together. Whisk to combine and then place it in the fridge until cool and thickened.

In a high-powered blender or food processor, combine the cashews, coconut milk and sugar, the remaining 6 tablespoons cocoa powder and 1⁄4 cup maple syrup, vanilla, sweet potato, and salt and blend until completely smooth. Scrape the sides and blend once more.

Tester tip: A high-powered blender will give you the creamiest ice cream. If you’re using a food processor or not-quite-so-manly blender, try soaking the cashews in water for 2 to 3 hours or boil them in water for 20 minutes to soften them slightly prior to blending.

Process the ice cream mixture in your ice cream maker and churn according to manufacturers’ directions until the ice cream reaches a soft-serve texture, about 20 minutes.

Gently stir in the fudge just until it’s swirled with the ice cream.

Place the swirled ice cream in the freezer until firm and solid enough to scoop, 3 to 6 hours.

Tester tip: If the ice cream is unscoopably firm when you take it out of the freezer, simply let it soften at room temperature for 10 or so minutes before trying again.
Print RecipeBuy the The Vegan 8 cookbook

Want it? Click it.

Recipe Testers' Reviews

This is a rich, decadent ice cream and I would make it again. I wouldn’t be able to tell this was dairy-free or vegan if I didn’t know. The recipe is really simple to put together.

Cashews are the key to getting a creamy, scoopable, vegan ice cream. This recipe uses a combination of coconut and cashew to good effect. You really need a high-speed blender (read Vitamix) to get this silky-smooth and creamy. If you don't have one, try soaking the cashews or do a short-cut soak and boil them for 20 minutes.

For the fudge swirl, be careful to add it at the last minute, and don't continue to churn the ice cream once you do. I was using an electric ice cream maker and it was hard to tell when to stop it after adding the swirl. Mine got blended in more than I would have liked. But the ice cream still tastes great! It would probably work best just to stir in the swirl after churning. If the ice cream has been in the freezer for a while, it helps to let it soften at room temperature for 10 to 15 minutes before scooping.


#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe? Let us know what you think.

Upload a picture of your dish