Easy Vegan Chocolate Ice Cream Recipe
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No one can resist rich chocolate desserts, and this creamy vegan chocolate ice cream always has a place in my freezer. All I need is chocolate chips, chickpeas, coconut milk, and just 5 minutes of prep. Every scoop is smooth, chocolatey, and packed with wholesome ingredients that make dessert a little more nourishing.
Like any person, chocolate ice cream has always been a fan favorite, and my husband and kids wholeheartedly agree. So when I created this easy vegan chocolate ice recipe, everyone was beyond thrilled. Just like caramel nice cream, this recipe uses simple plant-based ingredients without sacrificing that rich, creamy texture. If you want a dessert that you can eat guilt-free, this recipe is for you.
The idea for this recipe started as a challenge to create an ice cream with extra nutrition while keeping the flavor completely focused on chocolate. Sure, there are plenty of vegan ice creams out there, but I needed to make my version indulgent and healthy. I already had great success with my 3 ingredient peanut butter banana nice cream, but I knew my kids would be extra critical when it came to anything chocolate-flavored. After their first bowl, they claimed to be unsure whether it was good or not and said they needed a second helping for research purposes. Ha! Nice try.
Healthy desserts like my easy vegan chocolate ice cream are much more exciting when nobody realizes they are packed with nourishing ingredients, or maybe it just really appeals to me as a health coach. I love that chickpeas add plant-based protein, cashews create incredible creaminess, and coconut milk delivers a rich texture without dairy. Every spoonful tastes like classic chocolate ice cream without refined sugar.
Another reason I love making vegan chocolate ice cream? It is so easy. I even included it in the title. Ha! I blend the chocolate chips, coconut milk, cashews, chickpeas, tomato paste, vanilla, and salt until completely smooth. Then I either churn it in my ice cream maker or pour it into a freezer-safe container, stirring it every 30-40 minutes for 2-3 hours. After freezing, I have perfectly scoopable chocolate ice cream.
I always have a container of vegan chocolate ice cream in my fridge, and love serving it to friends when they come over for dinner. The first time I told my boys about what the secret ingredient is, they were horrified. Tomato paste had no business in chocolate ice cream. Then I made a batch without the tomato paste; they immediately tasted the difference. Now whenever guests have it, my boys love shocking them by making them guess what the secret ingredient is, before revealing it dramatically. When you make this for your friends and family, see if they can guess what it is. The winner gets a second bowl.
🥘 Ingredients
All I need is a handful of everyday ingredients that blend into an incredibly rich and creamy vegan chocolate ice cream. This is what I use:
Dairy-free chocolate chips: I use good-quality chocolate chips for the richest chocolate flavor.
Cooked chickpeas: Chickpeas add protein and create a creamy texture without affecting the chocolate flavor.
Lite coconut milk: I use this to create a smooth, dairy-free ice cream base.
Raw cashews: I blend these into the mixture for an extra creamy consistency.
Tomato paste: It may surprise you, but just a small amount intensifies the chocolate flavor without tasting like tomatoes.
Vanilla extract: I add vanilla to round out the flavors.
Sea salt: A pinch of sea salt enhances the chocolate flavor in the recipe.
🔪 How To Make
All I need is a blender to make my vegan chocolate ice cream, and I leave the rest of the work up to the freezer. This is how to get the chocolatiest flavor and creamiest texture:
Blend everything until smooth: I place all the ingredients into my blender and blend until the mixture is completely smooth.
Transfer to a container: Then I pour the mixture into my ice cream maker and churn according to the instructions, or transfer it to a freezer-safe container.
Freeze and scoop: If using the freezing method, I freeze the container, stirring the mixture every 30-40 minutes for 2-3 hours until it reaches a thick and scoopable consistency before serving.
My #1 Secret Tip for this easy vegan chocolate ice cream recipe is to never skip the tomato paste. I include it in this recipe for a reason, and for me, it is non-negotiable, especially if I want the richest chocolate flavor.
Other Tips To Keep In Mind:
- Soak cashews: When using a regular blender instead of a high-speed one, I soak the cashews overnight or boil them for 30 minutes before blending. This helps them break down a lot easier.
- Cover tightly: I press plastic wrap or parchment directly onto the surface of the ice cream before freezing to help reduce freezer burn.
- Do not skip stirring: I always stir the mixture every 30-40 minutes while freezing to reduce the formation of ice crystals and create a creamy texture.
- Rest before scooping: I let the ice cream sit at room temperature for 5-10 minutes before scooping for the best texture.
- Add liquid first: When adding the ingredients to the blender, I start with the coconut milk. This gives the remaining ingredients a base to blend into easily, and reduces the strain on the blades.
📖 Variations
This easy vegan chocolate ice cream is great as a starting point for fun flavors and mix-ins. These are 3 of the favorite combinations in my house:
Mint chocolate chip: I add 1/2 teaspoon of peppermint extract to the blended mixture before churning, then fold in 1/3 cup of mini dairy-free chocolate chips during the final minute of churning. My husband loves this fresh mint flavor.
Mocha chocolate: When I am serious about deepening the chocolate flavor even more, I blend 1-2 teaspoons of instant espresso powder into the ice cream base before churning. The coffee does not make the ice taste like coffee. But if you want a more intense coffee flavor, use 1 tablespoon of espresso instead.
Chocolate peanut butter: After churning, I gently fold in 1/4 cup of creamy natural peanut butter that has been warmed slightly. This allows me to swirl it easily through the ice cream. The ribbons of peanut butter stay soft after freezing and pair perfectly with the chocolate base. This is my kids’ favorite variation.
🍽 Serving Suggestions
To enjoy this easy vegan chocolate ice cream more traditionally, you could serve it with fresh strawberries or in a cone. But if you want to enjoy it in a more decadent manner, try it on top of vegan chocolate lava cake with an extra drizzle of healthy vegan chocolate sauce.
When I make this ice cream, I usually let my kids lead the charge when it comes to pairings since they come up with the most creative and delicious combinations. Recently, we mixed in pieces of vegan cookie dough and served it with vegan caramel sauce and caramelized bananas. My husband went one step further and added vegan whipped cream with chocolate sprinkles to his bowl.
🧊 Storing And ♨️ Reheating
Refrigeration: This ice cream is not suitable for refrigeration since it melts quickly and loses its texture.
Freezing: I keep the ice cream in a freezer-safe container with plastic wrap pressed directly against the surface. It keeps well for up to 2 weeks.
Reheating: I let the container sit at room temperature for 5-10 minutes, depending on how warm my kitchen is. This softens the ice cream naturally and makes it more scoopable.
❓Recipe FAQs
I prefer using a shallow freezer-safe container with a tight-fitting lid. The shallow shape helps the ice cream freeze more consistently, and pressing plastic wrap helps reduce ice crystals. If you do not have such a container, a loaf pan or metal baking dish works too. Just be sure to wrap it tightly.
If your ice cream base still feels gritty after blending, the cashews probably have not broken down completely. Continue blending for another 1-2 minutes, stopping occasionally to scrape down the sides of the blender. If it is still not completely smooth, I let the mixture sit for 10-15 minutes so the cashews can soften a little more, then blend again, and strain if needed.
If you prefer a sweeter ice cream, I like adding 1-2 soaked Medjool dates to the blender. They provide natural sweetness with a slight caramel undertone, while adding fiber. You could also add a little bit of pure maple syrup if you prefer, but keep in mind liquid sweeteners make the base slightly softer after freezing, so I recommend starting with 1 tablespoon and adjusting to taste.
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Vegan Chocolate Ice Cream
No one can resist rich chocolate desserts, and this creamy vegan chocolate ice cream always has a place in my freezer. All I need is chocolate chips, chickpeas, coconut milk, and just 5 minutes of prep. Every scoop is smooth, chocolatey, and packed with wholesome ingredients that make dessert a little more nourishing.
Servings: 8
Calories: 326kcal
For ice cream maker version:
- My #1 Secret Tip for this easy vegan chocolate ice cream recipe is to never skip the tomato paste. I include it in this recipe for a reason, and for me, it is non-negotiable, especially if I want the richest chocolate flavor.
- Soak cashews: When using a regular blender instead of a high-speed one, I soak the cashews overnight or boil them for 30 minutes before blending. This helps them break down a lot easier.
- Cover tightly: I press plastic wrap or parchment directly onto the surface of the ice cream before freezing to help reduce freezer burn.
- Do not skip stirring: I always stir the mixture every 30-40 minutes while freezing to reduce the formation of ice crystals and create a creamy texture.
- Rest before scooping: I let the ice cream sit at room temperature for 5-10 minutes before scooping for the best texture.
- Add liquid first: When adding the ingredients to the blender, I start with the coconut milk. This gives the remaining ingredients a base to blend into easily, and reduces the strain on the blades.
Calories: 326kcal | Carbohydrates: 32g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 101mg | Potassium: 68mg | Fiber: 4g | Sugar: 22g | Calcium: 7mg | Iron: 1mg
