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
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
More Vegan Ice Cream Flavors
Vegan Pistachio Ice Cream – From the Hello Breakfast Cookbook
Or this banana free Nice Cream
Lauren says
What exact ingredients do you prefer to use in this recipe ? Thanks!
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!
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?
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.
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?
Chocolate Covered Katie says
Yes – 1 cup coconut milk or cashew milk (for richness), and 1 cup any milk of your choice
JN says
You use uncut stevia a lot. Where can I find it? Or can I use the Stevia individual packets that I have?
MH says
you can use the packets (i use them all the time)…
1 packet (any brand) is the equivalent of 2 tsp sugar, so for 1/3 of a cup (16 tsp), you would use 8 packets. hope that helps!! 🙂
Chocolate Covered Katie says
https://chocolatecoveredkatie.com/stevia-conversion-chart/ 🙂
carol says
This summer (2017) I got a stevia plant in the spring. It grew to be a big plant, I dried it and ground it up – voila – stevia!
In Calgary
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.
THANK YOU!
Cassie says
Serves 3-4 people, or ONE HUNGRY CASSIE! LOL! Seriously though this looks beautiful!
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! 🙂
mila furman says
OMG OMG this is fantastic!!! I am trying to figure out a way to do vegan NO churn ice cream!!! That’s my experiment for the month 🙂
Tara | Treble in the Kitchen says
This looks so delish! Thanks for giving so many options!
Nicole {VeganShowOff.com} says
Oh yum, this looks good! I’d totally put peanut butter sauce swirls throughout and of course top with some chocolate sprinkles!
cupcakes says
I love, I like and I hope to make, it is always for me to find cocoa powder, I’m in south California
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!
Chocolate Covered Katie says
Thank you so much for making it! I think you were the first 🙂
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??? 😉
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!
Melissa W. says
Is the second ingredient also supposed to say coconut milk, or did you mean to write coconut cream?
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! 🙂
Jules @ WolfItDown says
Mmm one of the most chocolatey ice creams I ever did see, and with the coconut milk I can only imagine what an amazing flavour it has 😀 x
Lindsee says
Thank you for sharing this recipe! I have a brother who has many allergies and we have yet to find ice cream he can have…until now! This will be perfect and looks delicious.
https://thegingerlife1.wordpress.com
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.
ST says
Can I use a regular blender instead of a food processor?
Jackie says
Yes
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!
Chocolate Covered Katie says
test rating
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. 🙂
Ana @ Ana's Rocket Ship says
I’m with you and mint choc chip – though my homemade mint oreo is a current contender!
Tanya says
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???
Diana says
Can I use coconut cream instead of coconut milk/cashew cream (second ingredient)?
Lucie says
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!
Angela says
I made this last night and it was amazing! So delicious! My husband, an ice cream snob really liked it, too!!
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)
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’.
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.
Louise says
What do you mean by “uncut” stevia?
I have the pure stevia powder.
James says
The first two ingredients are the same…. i”m so confused.
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.
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!
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.
Jason Sanford says
That sounds so good!!
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 🙂
Jason
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.
Jason
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?
Katie Phillips says
How long do I have to let it freeze before I eat it? I’m extremely impatient. Lol.
Adi says
Hi!
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?
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!
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.
CCK Media Team says
You can, as long as it’s just for the milk of choice, not the coconut milk part.
Annabelle says
Thank you for reply have a good Easter
Karen says
Does the ice-cream need to be eaten right away or can it be stored in the freezer? How long can it be stored?
CCK Media Team says
It is best when eaten the day it’s made, but you can thaw and enjoy again days after too. We have never tried storing it more than two months.