Coconut Fudge


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Ample Hills Creamery

Ample Hills Creamery

By Brian Smith and Jackie Cuscuna

Published 2014

  • About

Making vegan “ice cream” is tough. There’s no great substitute for the rich, fatty beauty of heavy cream. It’s not just the taste that the cream gives the ice cream, but also the texture. As a result, many vegan frozen desserts are icy and thin. This sorbet is our only vegan flavor. We get around the lack of heavy cream by using coconut milk and lots of melted chocolate. The chocolate solids create an unbelievably dense, flavorful frozen dessert—it’s almost like eating a frozen chocolate pudding. And no one will know it’s vegan unless you mention it.


  • cups (600 ml) unsweetened 100% coconut milk
  • cup (130 g) organic cane sugar
  • ¼ cup (20 g) cocoa powder
  • ¼ teaspoon salt
  • 3 tablespoons golden syrup
  • 8 ounces (225 g) semisweet chocolate, chopped


  1. Prepare an ice bath in the sink or in a large heatproof bowl.
  2. In a medium saucepan, combine the coconut milk, sugar, cocoa powder, salt, syrup, and ¾ cup (180 ml) water and whisk vigorously until smooth and combined. Clip a candy thermometer to the saucepan and set the pan over medium heat. Cook, stirring regularly with a rubber spatula and scraping the bottom of the pan to prevent the syrup from sticking and burning, until the mixture reaches 155°F (70°C).
  3. Turn the heat to low and add the chocolate, stirring constantly until completely melted. Remove from the heat. Transfer the mixture to the ice bath and let cool for 15 to 20 minutes.
  4. Transfer the cooled base to an ice cream maker and churn it according to the manufacturer’s instructions.
  5. Transfer the sorbet to a storage container. Serve immediately or harden in your freezer for 8 to 12 hours for a more scoopable sorbet.