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Vegan Chocolate Ice Cream

4.93 from 27 votes

This homemade vegan chocolate ice cream is rich, creamy, and really easy to make!

Creamy Vegan Ice Cream

NO soy / NO gluten / NO dairy / NO eggs

Even non-vegans, who love regular ice cream and have Ben&Jerry’s and Haagen Dazs in their freezers, routinely ask for seconds of this creamy homemade chocolate ice cream!

It is that good!

Since the recipe doesn’t call for eggs, you get to skip the step of heating things up on the stove, making this ice cream ridiculously easy to prepare.

It can be eaten plain OR used as a blank canvas for all sorts of delicious new ice cream flavors.

Also Try This Almond Milk Ice Cream – 5 NEW Flavors

Vegan ice cream recipe

Add shredded coconut and pecans for German Chocolate Ice Cream, or stir in mini marshmallows and make Rocky Road Ice Cream.

Or add caramel, or peanut butter, Coconut Whipped Cream, peppermint, or cookie dough…

My dream flavor would be chocolate brownie fudge:

Stir in some Black Bean Brownies or Sweet Potato Brownies (or Keto Brownies for a low carb version), hot from the oven, for the ultimate vegan chocolate ice cream brownie sundae.

Then I’d cover everything with chocolate syrup.

Chocolate Covered Katie Ice Cream

A chocolate-covered ice cream sundae.

A happy Chocolate Covered Katie.

ice cream

When I was in college, I went through a phase where I ate vegan chocolate ice cream every day—an entire pint of it.

I know… not super healthy.

But I was on a quest to gain weight. College was a time when I was supposed to feel like an adult, and instead I felt incredibly insecure in my child-like body. Plus, it’s not like the vegan chocolate ice cream diet wasn’t a lot of fun.

It definitely was!!!

Although I have learned a few things about health since college, such as that eating an entire pint of chocolate ice cream—with its accompanying 80+ grams of sugar—in one sitting is not good for you (shocking), I am still a fervent chocolate ice cream fan.

And ever since discovering this luxurious homemade vegan chocolate ice cream, I’ve not come up for air!

Easy Homemade Vegan Chocolate Ice Cream Recipe
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Vegan Chocolate Ice Cream

This homemade vegan chocolate ice cream is rich, creamy, and easy to make.
Total Time 20 minutes
Yield 3 – 4 servings
4.9 from 27 votes


  • 1 cup milk of choice or canned coconut milk
  • 1 cup canned coconut milk OR nondairy creamer or cashew cream
  • 1/4 cup cocoa powder
  • 1/8 tsp salt
  • 1/8 tsp uncut stevia OR 1/3 cup sugar or pure maple syrup or honey
  • optional mini chocolate chips


  • Whisk all ingredients (except optional chocolate chips) in a dish. *Ice Cream Maker Version: transfer to your ice cream maker and watch the magic! (It took about 12-14 minutes in my Cuisinart. Make sure your ice cream maker’s base is completely frozen before use, or it will NOT work!) Stir in chips. You can eat it straight from the machine, or freeze a few hours for firmer texture. Homemade ice cream is best the day it’s made, but you can technically thaw it out and it will keep for a few weeks. *Food Processor/Vitamix Version: Pour your whisked mixture into ice cube trays and freeze. The next day, thaw just enough so your machine can blend the frozen mixture. Then process, scraping down or tampering as needed. *No Machine Version: If you don't you don't have any machine, you can still make a less-creamy (but still delicious) ice milk. Transfer the whisked mixture to a shallow container and freeze. Stir every half hour until you achieve a frozen ice milk texture.
    View Nutrition Facts


For a coconut-free option, try this Chocolate Peanut Butter Nice Cream.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

Other Vegan Ice Cream Recipes:

How to make oat milk ice cream

Oat Milk Ice Cream

Vegan Coffee Ice Cream

Vegan Coffee Ice Cream

Banana Ice Cream – 10 NEW recipes

cookie dough ice cream

Healthy Ice Cream Recipes

What is your favorite ice cream flavor?

Mine has always been mint chocolate chip (It’s got chocolate and it’s blue-green. Win win!), but plain chocolate is a close second.

Or coconut ice cream or chocolate chip cookie dough… Basically, I just love ice cream and could happily eat it every single day.

Published on August 3, 2015

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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    • Chocolate Covered Katie says

      Hi Lauren,

      I’ve made the recipe both with coconut milk and with cashew cream (both fantastic). I’ve also done all cashew cream. And when I use milk of choice, I almost exclusively use Silk cashewmilk. I’ve done this recipe with stevia, with sugar, and with pure maple syrup. Hope that helps!

  1. Sprinkles of Sweetness says

    My favorite ice cream flavor has to be vanilla or cookies and cream. I know I’m boring, but I love vanilla because I can add in a crazy amount of toppings ;). And who doesn’t like cookies and cream?

  2. DJ says

    This is basically the same recipe I follow when I make homemade fudge pops. I love it because it’s not too sweet, and super chocolatey. Mmmm.

  3. Ashley says

    Just to be clear, the two first ingredients mean you should end up with 2 cups of milk in this recipe (whether a mixture or otherwise) right? It’s not a typo?

  4. JN says

    Love, Love, Love the fact you have given all options as most Vegan recipes are for the Vitamix. Would love to buy one but they are too expensive. Now I know I can enjoy this.

  5. Ali @ Whisk and Repeat says

    I love how you included the food processor version! I’ll definitely have to make this before the summer is over… although chocolate ice cream is good any time of the year! 🙂

  6. Kayla S says

    I just made this tonight! So unbelievably easy to make and great for impatient ice cream fanatics like me that want a quick fix. Haha. Very tasty and creamy, I used 1 Cup Coconut Milk and 1 Cup Soy Milk. And then just to be fancy shmancy, I added some crushed almonds and chopped Vegan marshmallows.. it was like a rocky road ice cream! Sooo good! Thanks for this easy peasy, quick, recipe Katie!

  7. Lily says

    Don’t judge me, but I just ate this for breakfast 😕

    It was really excellent! And there’s still some left, which means breakfast tomorrow??? 😉

  8. Annie B says

    I just made this last night and it was so good!! I blended a frozen banana in as well for extra creamy sweetness and was surprised by how big the batch was! Great recipe!

  9. Matea says

    I have GOT to try this! I LOVE ice cream but don’t have an ice cream maker; thanks for including the food processor version! 🙂

  10. Leo Sigh says

    Wow, wow, wow — definitely trying this. i just went vegan about 3 months ago and, although I’ve done pretty well with food, I do miss ice cream now and again. This looks amazing though. And it’s similar to the vanilla coconut icecream we get here in Thailand – made with soy milk and coconut milk and sooooo good 🙂 Thanks for this.

  11. Jackie says

    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!

  12. Ivy says

    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. 🙂

  13. Tanya says

    5 stars
    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???

  14. Lucie says

    5 stars
    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!

  15. Angela says

    I made this last night and it was amazing! So delicious! My husband, an ice cream snob really liked it, too!!

  16. twinkie says

    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)

  17. Gillian Brown says

    Hi Katie! I just made this for the first time this afternoon, using 1 cup cow’s milk, 1 cup coconut cream, and 1/3 cup Natvia (a 0-calorie natural sweetener that looked pretty ok when I went grocery shopping this morning ;)). Myself and my parents all give it a mighty thumbs up! We particularly enjoyed the chocolate/coconut flavour, and will henceforth be calling this ‘Lamington Ice Cream’.

  18. Sarah says

    Best vegan ice cream I’ve ever eaten. This was super simple, even without an ice cream maker, and tasted exactly like chocolate soft serve. I’m on a special diet, due to illness, and have had a hard time getting in enough calories. I typically feel pretty fatigued, but after a bowl of this I actually feel great! Thank you so much for this fantastic recipe.

    • Jason Sanford says

      The first ingredient can be ANY milk, while the second can only be a full-fat milk for best taste. So while it can be just one ingredient, if you choose something like almond milk for the first ingredient then it’s two different ingredients.

  19. Cecille says

    This was so yummy. I only used coconut milk. I had monk fruit so that was my sweetener. I added Lily’s dark chocolate keto chips and it was perfection. Thank you!

  20. Breal says

    Trying this with homemade cashew milk and cream with the linked peanut butter brownies recipe broken up inside!!!! Yummy.. Used only maple syrup and maple butter, which is a wonderful concentrated product. This was an easy recipe to follow with knowing you want 1c mylk and 1c cream.

  21. Tamara says

    Hey Katie! When you say 1 cup of canned coconut milk – do you mean the cream that forms on the top of the can, or the whole can with the water part included? And if we don’t have another plant based milk, you’re saying to do 2 cups of canned coconut milk? Thanks for any clarification

    • Jason Sanford says

      Yes doing all canned coconut milk works! And as long as you use the full fat canned coconut milk, not low fat, you can just use the whole can 🙂

  22. Pinky says

    When you say ‘coconut milk’, it is the one used to make Thai curry dishes? Or, are you referring to ‘coconut cream’?

    • Jason Sanford says

      Either works here! Just be sure not to use “lite” or the kind that comes in the carton from companies like Silk or Almond Breeze.

  23. Dena says

    Other recipes I’ve seen has you cook the mixture first. If I use normal white sugar, does the sugar dissolve in the mixture well without cooking it then?

  24. Adi says

    Can I blend the ingredients in a food processor and then just freeze it all together over night in order to skip the ice cube part?
    And also, I just have regular Stevia, isn’t 1/8 TSP a very very small amount?

  25. J ehlers says

    Excellent keto ice cream! This was my first attempt. I did use 1/3 cup granulated Lankanto so that drive the carbs up a little. Also used heavy cream since I didn’t need it to be milk-free. Creamy and great flavor!

  26. Annabelle says

    I want to make this Ice cream for my family. Can I use skimmed milk for the milk of choice? Will it affect the consistency of the ice cream.

    Thank you for the recipe, it’s great to make something at home that you know what’s exactly in it and good for you.

4.93 from 27 votes (24 ratings without comment)

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