This homemade Vegan Chocolate Ice Cream recipe is creamy, silky, and bursting with chocolaty flavor. Just 6 ingredients and a few minutes is all it takes! There are instructions for making the ice cream in an ice cream machine but there is a no ice cream maker option as well!
Most vegan chocolate ice cream recipes call for coconut milk. This is used because it can easily replace heavy cream. However, I don’t really like the taste of chocolate ice cream made with coconut milk, in my opinion, the flavors just don’t pair very well. So my recipe there is no coconut milk.
Instead, I use raw cashews that are blended with the remaining ingredients into a cream. The raw cashews make the ice cream rich with the perfect silky texture while keeping the flavor neutral so that all you taste is delicious chocolate!
Double the chocolate! Another trick I use to make this vegan chocolate ice cream the best recipe ever is to use both plant-based chocolate milk and cocoa powder. This makes for a super rich chocolate flavor. I also suggest adding a tiny bit of instant espresso powder to enhance the chocolate flavors, but this is optional. If you do not have plant-based chocolate milk, use a plain plant-based milk instead and add an extra tablespoon of cocoa powder.
For this vegan ice cream recipe, I have three different options for how you can prepare it:
How to Make Vegan Chocolate Ice Cream:
Softening the cashews (optional):
Softening the cashews helps them blend properly. If you have a high-powered blender you can skip this step, but if not, this step is important to get smooth and creamy ice cream. To soften the cashews add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. Drain and rinse cashews before using.
To make the ice cream:
Prepare your ice cream maker following the manufacturer’s instructions.
Add the cashews, plant-based chocolate milk, sugar, cocoa powder, vanilla, and espresso powder (if using) to your blender. Blend until completely smooth and creamy, stopping to scrape the sides if needed. Make sure that the cashews are completely blended and no bits remain.
Pour the ice cream mixture into your ice cream maker bowl and churn the ice cream for about 25 minutes until it reaches a soft serve consistency. Enjoy immediately, or for firmer ice cream, spread into a sealable container and freeze for 2 hours or overnight until firm. Scoop and enjoy! Store leftover dairy-free ice cream in a freezer-safe container in the freezer for up to two weeks.
Add-ins: if you want to incorporate any add-ins such as broken-up cookies, chopped nuts, chocolate chips, mini vegan marshmallows, peanuts, a peanut butter swirl or frozen berries, pour them into the ice cream maker in the last 5 minutes of churning.
This Vegan Chocolate Ice Cream is:
- extra rich and chocolaty delicious
- creamy and silky
- the perfect summer treat
MORE VEGAN FROZEN TREATS:
Coffee Ice Cream
Pistachio Ice Cream
Rice Ice Cream
Strawberry Ice Cream
Vanilla Ice Cream
Strawberry Cheesecake Popsicles
Fudgesicles
Creamsicles
Mint Chocolate Chip Popsicles
If you try this recipe let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.
Bon Appetegan!
Sam Turnbull.
Print Recipe
Vegan Chocolate Ice Cream
This homemade Vegan Chocolate Ice Cream recipe is creamy, silky, and bursting with chocolaty flavor. Just 6 ingredients and a few minutes is all it takes! There are instructions for making the ice cream in an ice cream machine but there is a no ice cream maker option as well.
Servings: (makes about 3 cups or 1 ½ pints)
Ingredients
- 1 ½ cups raw cashews, softened if needed, see step 1
- 1 ¾ cups plant-based chocolate milk, (such as oat or soy)
- ½ cup white sugar
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon instant espresso powder, (optional, but boosts chocolaty taste)
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Instructions
Softening the cashews (optional):
-
Softening the cashews helps them blend properly. If you have a high-powered blender you can skip this step, but if not, this step is important to get smooth and creamy ice cream. To soften the cashews add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. Drain and rinse cashews before using.
To make the ice cream:
-
Prepare your ice cream maker following the manufacturer’s instructions. I have this Cuisinart ice cream maker which I love. No ice cream maker technique: if you do not have an ice cream maker, make the ice cream base as directed then follow the directions in this post: How to Make Ice Cream in a Blender.
-
Add the cashews, plant-based chocolate milk, sugar, cocoa powder, vanilla, and espresso powder (if using) to your blender. Blend until completely smooth and creamy, stopping to scrape the sides if needed. Make sure that the cashews are completely blended and no bits remain.
-
Pour the ice cream mixture into your ice cream maker and churn the ice cream for about 25 minutes until it reaches a soft serve consistency. Enjoy immediately, or for firmer ice cream, spread into a sealable container and freeze for 2 hours or overnight until firm. Scoop and enjoy! Store leftover dairy-free ice cream in a freezer-safe container in the freezer for up to two weeks.
Notes
Ninja Creami technique: pour the blended mixture evenly among two Ninja Creami pints. Freeze overnight. Use the Ice Cream setting
Chocolate milk substitute: if you do not have plant-based chocolate milk on hand, substitute equal amounts of plain plant-based milk and add an extra tablespoon of cocoa powder.
Nutrition
Serving: 1 serving (recipe makes 6 servings) | Calories: 289kcal | Carbohydrates: 35g | Protein: 7g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 45mg | Potassium: 293mg | Fiber: 2g | Sugar: 22g | Vitamin A: 29IU | Vitamin C: 0.2mg | Calcium: 102mg | Iron: 3mg