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Vegan Chocolate Ice Cream

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

NO soy / NO gluten / NO dairy / NO eggs. Unlike a lot of other dairy-free ice cream recipes, this one can also be coconut-free. Anyone who likes chocolate ice cream should make this!

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. 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, or peppermint, or cookie dough…

If this were my dream flavor, I’d stir in my favorite Chocolate Peanut Butter Brownies, hot from the oven, for the ultimate vegan chocolate ice cream brownie sundae. Then I’d cover everything with chocolate syrup.

ice cream

A chocolate-covered ice cream sundae.

A happy chocolate-covered Katie.

ice cream recipe

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!

NO dairy / NO eggs. The recipe can also be coconut-free. Anyone who likes chocolate ice cream should make this!

Vegan Chocolate Ice Cream

Vegan Chocolate Ice Cream

Yield: Serves 3-4
Print This Recipe 4.94/5
Vegan Chocolate Ice Cream


  • 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 Chocolate Ice Cream Nutrition Facts*


Other Vegan Ice Cream 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 or chocolate chip cookie dough or oatmeal raisin cookie ice cream. Basically, I just love ice cream and could happily eat it every single day.

4.94/5 (18)

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Published on August 3, 2015

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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  1. 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’.

  2. 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.

  3. 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!

  4. 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.

  5. 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 🙂

  6. 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.

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