Creamy Vegan Chocolate Ice Cream
🌱 Creamy Vegan Chocolate Ice Cream 🍫
This Creamy Vegan Chocolate Ice Cream is thick, scoopable, and whipped into those big chocolate swirls. Coconut cream and melted chocolate freeze into a tub you can eat with a spoon straight from the freezer. No dairy. No ice cream maker required. Just blend, whip, freeze.
I love how rich this tastes without tasting icy. Let the tub sit a few minutes on the counter and the spoon glides through like soft serve. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Ice Cream 💚
- 🌱 Completely dairy-free
- 🍫 Deep chocolate flavor
- 🍦 Thick and creamy
- 🥄 No churn needed
- ❄️ Freezer-tub friendly
- ⏱️ Mix and freeze
The Secret to Ice Cream That Stays Creamy
Use the thick cream from chilled coconut milk cans, not the watery part. Melted chocolate plus cocoa gives it that dark color and body. Whip some air into the base before it goes into the freezer so it freezes fluffy instead of like a chocolate brick. A spoon of maple syrup or sugar keeps it scoopable.
Frequently Asked Questions ❓
Do I need an ice cream maker? 🍦
No. This version freezes in a tub. Churn it if you have a machine — it’ll be even silkier.
Will it taste like coconut? 🥥
A little. The chocolate covers most of it. Cashew cream is a more neutral option.
Why is mine rock hard? 🧊
It needs 8–10 minutes on the counter. A little extra maple syrup in the base also helps.
🌱 Creamy Vegan Chocolate Ice Cream
Ingredients 🛒
- 2 cans (13.5 oz each) full-fat coconut milk, chilled overnight
- ¾ cup vegan chocolate chips, melted
- ⅓ cup unsweetened cocoa powder
- ½ cup maple syrup or sugar
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions 👩🍳
- Scoop the thick coconut cream into a bowl. Save the liquid for smoothies.
- Whip the coconut cream until fluffy.
- Add the melted chocolate, cocoa, maple syrup, vanilla, and salt. Beat until smooth and thick.
- Spoon into a freezer-safe tub and swirl the top.
- Freeze at least 6 hours, until firm.
- Let sit 8–10 minutes, then scoop.
Nutrition
| Nutrient | Per scoop (1/8) |
|---|---|
| Calories | 250 |
| Protein | 3g |
| Net carbohydrates | 20g |
| Total carbohydrates | 23g |
| Fiber | 3g |
| Total fat | 18g |
| Sodium | 30mg |
Estimates based on coconut cream, cocoa, and vegan chocolate. Exact numbers may vary by coconut milk brand.
Notes & Tips 💡
- Chill the mixing bowl for a fluffier whip.
- A pinch of espresso powder makes the chocolate taste deeper.
- Store covered in the freezer for up to 2 weeks.
- If it freezes too hard, blend a scoop with a splash of plant milk for a milkshake.
This Creamy Vegan Chocolate Ice Cream is rich, fluffy, and made for a big spoon. Dairy-free chocolate in a tub. 🍫🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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