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Vegan Fennel and Dark Chocolate Ganache Ice Cream

  • Author: Jessi Heggan
  • Prep Time: 480
  • Cook Time: 30
  • Total Time: 510



Fennel Ice Cream

  • 2 cans full-fat coconut milk, divided
  • 1 cup coarsely chopped fennel bulb
  • 1 cup fennel fronds (top of the fennel)
  • 8 whole cardamom ponds
  • 3 oz dates, pitted (I prefer date lady)
  • ¼ cup maple syrup
  • 1 tablespoon vanilla extract
  • 1/8 tsp salt (I prefer pink Himalayan)

Chocolate Ganache

  • ¼ cup full-fat coconut milk
  • 3 oz dark chocolate (65% or higher)


  1. Heat a saucepan to medium heat and add one can of coconut milk, chopped fennel, fronds and cardamom pods. Start to heat the mixture but do not boil.
  2. Add the other can of coconut milk to a high-speed blender with the dates, maple syrup, vanilla and sea salt. Blend until mixture is smooth. Strain through a sieve and in to the saucepan.
  3. Let it steep (do not let it boil) for another 30 minutes and then remove from the heat.
  4. Let mixture cool to room temperature. Pour into a bowl and cover. Let the ice cream mixture set in the refrigerator for another 8-10 hours or overnight.
  5. Before churning the ice cream prepare the chocolate ganache. Place a glass bowl over a small saucepan filled with a little water. Add the coconut milk and heat. Add the dark chocolate and stir frequently until melted. Remove from the heat and let cool.
  6. Strain the ice cream mixture through a fine mesh sieve to remove the fennel and cardamom pods.
  7. Pour the ice cream batter in to your ice cream maker and follow according to the manufacturer’s instructions.
  8. Once finished churning pour about one-third of the batter in a large container and then drizzle some ganache on top to create a ribbon affect. Repeat with another two layers of ice cream and ganache and freeze the ice cream until solid.
  9. Remove from the freezer about 20 minutes before serving.


  • Serving Size: 6