This homemade vegan chocolate ice cream recipe is ultra creamy, dairy free, and so easy to make!
5 ingredient vegan chocolate ice cream
Even non vegans accustomed to Ben & Jerry’s and Haagen Dazs routinely ask for seconds of this dreamy frozen chocolate dessert.
With a smooth texture and rich chocolate flavor, it really is that good.
Plus, the recipe is ridiculously quick and simple to prepare. Since it requires no eggs, you get to skip the heating step found in many other classic ice cream recipes.
If you’ve been disappointed by store bought vegan ice cream in the past, give this dark chocolatey homemade version a try.
It will not let you down!
Also try this Vegan Chocolate Cake
Why you’ll love the recipe
Simple ingredients. Unlike store bought brands, this one includes no guar gum, stabilizers, added oil, or artificial colors.
No eggs or heavy cream. The nondairy ice cream is entirely plant based and can also be gluten free, soy free, banana free, and sugar free.
Tastes like store bought. People are always blown away by just how much it tastes like a pint of premium chocolate ice cream.
So many flavor possibilities. Enjoy your vegan chocolate ice cream plain, or stir in different add-ins and toppings to create unlimited new custom flavors.
You can even make homemade chocolate ice cream sandwiches by pressing a scoop of chocolate ice cream between two Vegan Chocolate Chip Cookies.
Step by step video
Dairy free chocolate ice cream ingredients
Cocoa powder – For the richest chocolate finish, choose a high quality unsweetened cocoa powder.
Coconut milk – At least one and a half cups of the milk must be full fat, canned coconut milk. You may substitute almond, soy, or oat milk for up to half a cup. However, any more than half a cup and your ice cream will turn into ice milk.
Sweetener – I like pure maple syrup. White or brown sugar, coconut sugar, or agave work too. If you want a keto option, go with xylitol or granulated erythritol.
Salt – A pinch of salt is important for achieving the correct depth of flavor. If you are accustomed to low sodium desserts, you can try it without, but I recommend including the salt for best results.
Vanilla (optional) – A small splash of pure vanilla extract is a great addition to chocolate desserts, since the two flavors balance each other so well.
How to make the best vegan chocolate ice cream
Shake the canned coconut milk vigorously before opening. Then combine the coconut milk, cocoa powder, nondairy milk, salt, and optional vanilla extract in a large measuring cup.
Whisk everything together to dissolve all of the cocoa powder into the liquid. This step may take up to two minutes.
Ice Cream Maker Method: If you own an ice cream machine, prepare it ahead of time according to the manufacturer’s instructions for your specific model. Many machines, including the Cuisinart one I use, require freezing the base ahead of time.
Pour your whisked chocolate mixture into the ice cream maker and churn until thick and frosty. Eat as soft serve, or freeze for about fifteen minutes to get a firmer ice cream texture.
Expert Tip: If some of your ice cream is frozen to the base after churning, simply refrigerate for a few minutes, then use a spoon to scoop it off the sides.
Blender Method: For an easy no churn ice cream, pour the whisked mixture into ice cube trays. Freeze overnight or days in advance, then thaw just enough for a food processor or blender to handle the chocolate ice cubes. If you have a high speed blender like a Vitamix or Blendtec, there is no need to thaw. Process until thick and creamy, scraping down the sides as needed.
Ninja Creami Method: Pour to the max level of your Creami pint, cover, and freeze 24 hours. Remove the lid and place the pint in the outer bowl. Add the creamerizer paddle and lock the bowl in place according to manufacturer’s directions. Process on the “ice cream” setting, add a little more milk and process again. Serve immediately.
Katie’s favorite variations and topping ideas
Go with traditional garnishes like sprinkles, OREOs, or hot fudge sauce.
Or add a swirl of peanut butter or Homemade Nutella.
Try shredded coconut and pecan nuts for German chocolate ice cream, vegan mini marshmallows for s’mores or rocky road, or Chickpea Cookie Dough Dip for a chocolate cookie dough flavor.
If you’re trying to be healthy, top your vegan chocolate ice cream with fresh strawberries, raspberries, or sliced bananas.
Bake a batch of Sweet Potato Brownies or Vegan Brownies and create your own egg free, vegan dark chocolate brownie sundae.
Before churning, stir in a teaspoon of instant coffee for mocha ice cream or pure peppermint extract and chips for mint chocolate chip.
Feeling fancy? Sprinkle on a flourish of flaky sea salt and plant based caramel sauce or chocolate syrup and Coconut Whipped Cream.
When it comes to ice cream toppings, there really are no rules.
Vegan Chocolate Ice Cream
Ingredients
Instructions
- To make vegan chocolate ice cream, first shake the can of coconut milk well. Whisk all ingredients for about a minute, until the cocoa powder dissolves. If you have an ice cream maker, simply pour the mixture into your chilled machine and process according to manufacturer's instructions. Enjoy as soft serve, or freeze the container about fifteen minutes for a firmer ice cream texture.If you do not own an ice cream machine, pour the chocolate mixture into ice cube trays. Freeze, then thaw just enough for a food processor or blender to handle the chocolate ice cubes. Blend until thick and creamy. View Nutrition Facts
Video
Notes
More Vegan Ice Cream Flavors
Vegan Pistachio Ice Cream – From the Hello Breakfast Cookbook
Or this banana free Nice Cream
Can I use a regular blender instead of a food processor?
Yes
I made this and it’s fantastic! I’m not a vegan, but I don’t like the carageenan or other flavors in most commercial ice creams, so this was perfect for me!
test rating
BEST vegan ice cream recipe I’ve ever made! I used a whole can of coconut milk (about 1 3/4 cups) and then added enough homemade soy milk to equal the 2 cups of liquid. I left out the cocoa powder, because I wanted coconut chocolate chip flavor this time around. I used my ice cream maker and it came out creamy, fabulous, delicious! The best part, to my delight, is when I went to take a bite the next day, it wasn’t a frozen solid block! The spoon sunk right in. It was still creamy, no ice, and had that wonderful smooth “store-bought” consistency that I thought could only be achieved with all those additives that make me avoid store-bought ice cream. Thank you, Katie! I hadn’t used my ice cream maker in some time, but now it’s been resurrected! I’m looking forward to making some of your suggested variations. 🙂
I’m with you and mint choc chip – though my homemade mint oreo is a current contender!
Can’t believe this is vegan chocolate ice cream. I wouldn’t have guessed it was vegan if I hadn’t made it myself. Who says being vegan is hard???
Can I use coconut cream instead of coconut milk/cashew cream (second ingredient)?
OK! This sounds really too good not to try. Thanks for including the blender option. I read some of the previous comments and did one cup of coconut milk, one cup of almond milk, one ripe banana so I don’t need to add any more sugar, the cacao and a few almonds bits on top. It currently sits in the freezer, can’t wait to try it frozen but I already tasted it and it is real nice!! Just need to pick the movie tonight! I think next time I will try with some peanut butter or hazelnut butter too, loooove the praline taste. Thanks again!
I made this last night and it was amazing! So delicious! My husband, an ice cream snob really liked it, too!!
I have made this recipe 2 times, once using coconut milk and once using soy milk for the first ingredient…Silk almond non-dairy creamer (vanilla) for the 2nd…maple syrup was used for the sweetener both times………..Both times the ice cream was So Delicious I almost swooned…..pure heaven….thank you! (Due to the absolute deliciousness of this recipe I have purchased your book)