This is the most delicious and easiest vegan chocolate ice cream recipe! Made using simple ingredients, and done using an ice cream machine within 30 minutes. 100% vegan and dairy-free, plus naturally gluten-free.
Making your own ice cream is so easy, delicious and fun! Our kids love this vegan cookie and cream ice cream, and in the summer, when we feel like a fruity version, I'll make this blackberry ice cream or this no-churn blueberry ice cream. We also make matcha coconut ice cream for special occasions. We cannot get enough of homemade ice cream!
And this vegan chocolate ice cream is another favorite. It is packed with deep chocolate flavor, plus it has a particularly smooth and creamy consistency, thanks to the cacao powder and coconut milk.
This recipe uses an ice cream machine (I love my Cuisinart Ice Cream Machine!) for a fuss-free and ultra-easy ice cream recipe. All you have to do is mix the ingredients and let it churn until creamy and thick.
Let me know if you give it a try! ❤️
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❤️ Why you will love this recipe
- Easy dairy-free ice cream recipe made with only 6 simple ingredients
- Done within 30 minutes, and also a perfect make-ahead dessert
- Uses raw cacao powder (or cocoa powder) for an antioxidant-rich, nutrient-packed recipe
- Healthier than store-bought vegan ice cream: no preservatives and less added sugar
- Ultra-rich dark chocolate flavor and heavenly creamy texture
- 100% vegan, dairy-free and gluten-free
🗒 Ingredient notes (+ substitutions)
- Coconut milk: best results if using canned full-fat and unsweetened coconut milk.
- Oat milk: I like using some regular plant milk to balance the coconut flavor a little bit and make it slightly less rich in fat. Almond milk or soy milk is fine too.
- Cacao powder: I used raw cacao powder, but cocoa powder works just as well.
- Sugar: I used granulated sugar, but regular white sugar is fine.
- Chocolate chips: I used vegan mini chocolate chips from the brand Enjoy Life, but use your favorite. I think mini chips work best.
⭐️ Full list of ingredients with quantities down below in the recipe card!
📝 Variations
- Spiced chocolate: add a pinch of cinnamon or chai spice mix for a yummy combo in flavor.
- Texture: the ice cream gets pretty hard after freezing for a few hours or overnight. To help keep the ice cream softer so it is easily scoopable, then add about 1 tablespoon of vodka to the mixture. This is a great tip if you don't plan on eating the ice cream right away.
- Add-ins: instead of chocolate chips, add a handful of chopped walnuts or almonds, crushed cookies, pieces of raw cookie dough or chunks of chocolate brownies (try with these vegan banana brownies!).
🍽 How to make vegan dark chocolate ice cream
Step 1: To a large mixing bowl, add the coconut milk, oat milk, vanilla extract, cacao powder and sugar.
Step 2: Whisk until smooth and uniform.
Step 3: Pour the mixture into your frozen ice cream machine container.
Step 4: Churn for 20-30 minutes or until the desired consistency is reached.
Step 5: Add chocolate chips and keep churning for about 5 minutes.
Step 6: Serve right away for a soft serve consistency or freeze for 30-60 minutes for a hard ice cream.
⭐️ Detailed recipe (with video) down below in the recipe card!
💡 Helpful tips
- Make sure to always keep your ice cream machine container in the freezer so it is always ready to go for the last-minute ice cream cravings!
- Be patient! Compared to my other fruity ice cream recipes made using an ice cream machine, it took a little longer for the chocolate ice cream to churn to a thick consistency. You can also transfer to the freezer for an extra 20 minutes to help with firming the texture.
- Wait for the last minute before adding the chocolate chips not to interfere with the churning process.
❗️ Storage tips (+ serving suggestions)
Keep the ice cream in the freezer and take it out 20 minutes before serving so it is a little softer and easier to scoop. It will stay fresh for up to 2 months.
The ice cream is delicious as is, but even better with sliced strawberries or bananas! Or for a treat, add some vegan chocolate sauce, peanut butter caramel or olive oil caramel.
It also makes for the best ice cream to serve with brownies! Try over fudgy buckwheat brownies or healthy kidney bean brownies.
🍨 More vegan frozen dessert recipes to try!
I hope you enjoyed this vegan chocolate ice cream! If you have any questions, please leave them in the comment section below. Your feedback is so helpful!
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📖 Recipe
Vegan Dark Chocolate Ice Cream
Equipment
- Ice cream machine
- Mixing bowl
Ingredients
- 15 oz full-fat coconut milk - unsweetened
- ½ cup oat milk - or soy milk, almond milk
- ⅔ cup raw cacao powder - cocoa powder works too
- ¾ cup sugar - or up to 1 cup for a sweeter ice cream
- 1 tsp vanilla extract
- ¾ cup dark chocolate - chopped from a bar or use mini chocolate chips
Instructions
- In a large bowl, add the coconut milk, oat milk, cacao powder, sugar and vanilla extract. Whisk well until completely combined without any clumps left. Add a little more sugar if looking for a sweeter ice cream.
- Pour the mixture into your frozen ice cream machine container and churn for about 25 minutes.
- Add the chocolate chips/ chopped dark chocolate and keep churning/mixing for another 5-7 minutes.
- Serve right away for a soft serve texture or transfer to a freezer-friendly container and freeze for 20-30 minutes for a hard ice cream. Can be kept in the freezer for up to 3 months (take it out at room temperature for 20 minutes before serving).
Video
Notes
- Make sure to always keep your ice cream machine container in the freezer so it is always ready to go for the last-minute ice cream cravings!
- Be patient! Compared to my other fruity ice cream recipes made using an ice cream machine, it took a little longer for the chocolate ice cream to churn to a thick consistency. You can also transfer to the freezer for an extra 20 minutes to help with firming the texture.
- Wait for the last minute before adding the chocolate chips not to interfere with the churning process.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
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