Vegan Chocolate Ice Cream
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This vegan chocolate ice cream only needs 7 ingredients. With twice the chocolate and a perfect melt-in-your-mouth texture, you wouldn’t know it’s dairy-free!
Looking for a rich and decadent chocolate vegan ice cream that will hit the spot? You’ll love this 7-ingredient homemade ice cream.
It uses coconut milk as its base, and the combination of chopped dark chocolate and cacao powder gives it a deep chocolate flavor that will satisfy your chocolate cravings.
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Always save room for dessert! Try this dreamy ice cream with peanut butter cookies or chocolate chip cookie bars for vegan ice cream sandwiches that will make you ditch the store-bought ones.
Why You’ll Love This Vegan Chocolate Ice Cream Recipe
- This vegan chocolate ice cream has only 7 ingredients and can even be made without an ice cream maker!
- Even though it’s dairy-free, this chocolate ice cream is satisfyingly rich, creamy, and full of chocolatey goodness.
- With just the right sweetness and texture between gelato and ice cream, this decadent chocolate ice cream can be customized and served in many ways. Add different mix-ins or prepare a guilt-free banana split with our homemade vegan strawberry ice cream, creamy vegan vanilla bean ice cream, and sugar-free vegan whipped cream!
Ingredients And Substitutions
Coconut milk – The secret behind a perfectly creamy ice cream? Use full-fat coconut milk!
Dark chocolate – This vegan chocolate ice cream has a rich chocolate flavor thanks to dark chocolate AND cacao powder.
Sugar – You can also use maple syrup as a sweetener.
Cacao powder – Brings a deep chocolate flavor to the vegan ice cream.
Vanilla creamer – Helps keep the vegan double chocolate ice cream from forming ice crystals.
Vanilla extract – Infuse your chocolate vegan ice cream with different flavors! Almond extract is another yummy option.
Sea salt – Boosts the chocolate flavor of the dairy-free ice cream.
Tips For Making This Recipe
Make a Creamier Base
For creamier vegan ice cream, swap the creamer for cashews to increase the base’s fat content. Soak the cashews in hot water, drain, and blend them with the other ingredients for about 3 minutes or until the ice cream mixture is very smooth.
Jazz Up Your Ice Cream
Looking for mix-ins to add to your chocolate ice cream? How about cacao nibs, vegan marshmallows, peanuts, crushed-up cookies, or frozen strawberries? Just add them in the last 5 minutes of churning, or when the ice cream looks like a soft serve, so they’ll get incorporated throughout.
Add Vodka
Make this recipe with a tablespoon or two of vodka before churning! Vodka helps keep the homemade vegan ice cream from turning too hard. This secret ingredient also prevents ice crystals!
Chocolate Vegan Ice Cream Recipe FAQs
How do I store homemade chocolate ice cream?
After churning, store your vegan chocolate ice cream in an airtight container and freeze for up to two weeks.
What are some other flavor options for this dairy-free chocolate ice cream?
Try this homemade chocolate ice cream with peppermint extract, coffee, cinnamon, peanut butter swirl, or crumbled brownies!
What other kind of vegan milk could I use?
The base for this vegan ice cream recipe doesn’t have to use coconut milk. Almond milk and soy milk will also work!
Can you double this recipe?
Of course! Just make sure that you’re not overfilling the ice cream maker.
Can you make this vegan chocolate ice cream without an ice cream machine?
Yes. Pour the ice cream base into an ice cube tray, freeze, and blend the ice cream cubes until the mixture resembles a soft serve. For a firmer ice cream, transfer it to a freezer-safe container and freeze it before serving.
More Delicious Vegan Dessert Recipes
- Dairy-Free Pumpkin Pie Ice Cream
- Vegan Ice Cream
- Addicting Snickerdoodle Dessert Hummus
- Creamy Vegan Coconut Cream Pie
- Vegan Pumpkin Cheesecake Bars
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Vegan Chocolate Ice Cream
Equipment
Ingredients
- 2 cans coconut milk, refrigerated
- 6 oz 70% dark chocolate, chopped
- ¼ cup sugar
- ⅔ cup cacao powder
- ¾ cup vanilla creamer
- 1 tsp vanilla extract
- A pinch of sea salt
Instructions
- Place the ice cream maker bowl in the freezer the night before.
- Combine 1 can of coconut milk, chopped dark chocolate, and sugar in a pot. Heat over medium-low until the chocolate is melted.
- Pour the mixture into a glass bowl and freeze for about 45 minutes.
- Transfer the chilled mixture to a blender and blend on high with the remaining ingredients until smooth and creamy.
- Add the mixture to the ice cream maker and prepare according to the manufacturer’s instructions.
- Once churned, you can immediately serve the vegan chocolate ice cream or freeze until firm.
- Remove the ice cream from the freezer 10 minutes before scooping. Enjoy!
Notes
- For creamier vegan ice cream, swap the creamer for cashews to increase the base’s fat content. Soak the cashews in hot water, drain, and blend them with the other ingredients for about 3 minutes or until the ice cream mixture is very smooth.
- Looking for mix-ins to add to your chocolate ice cream? How about cacao nibs, vegan marshmallows, peanuts, crushed-up cookies, or frozen strawberries? Just add them in the last 5 minutes of churning, or when the ice cream looks like a soft serve, so they’ll get incorporated throughout.
- Make this recipe with a tablespoon or two of vodka before churning! Vodka helps keep the homemade vegan ice cream from turning too hard. This secret ingredient also prevents ice crystals!
