This rich and creamy homemade chocolate ice cream is made with only 6 ingredients and no one would ever know it is dairy-free. It's made right in your blender so no ice cream machine is required!
Perfecting vegan ice cream recipes has become an obsession of mine. When it began a few years ago, I was looking for a healthier alternative to store-bought versions, most which contain gums and refined sugars.
I started with a vegan chocolate banana ice cream, which my kids loved. The only problem was that bananas don't agree with me so I didn't get to enjoy it myself.
So after experimenting a good bit, I eventually found that the perfect soft serve consistency can be had simply with coconut cream and cashews. Amazing, right? I used this combo to make vegan vanilla ice cream and vegan mint chocolate chip ice cream, both of which have become reader-favorites and I truly believe their creamy texture is far superior to any store-bought ice cream - no exaggerating!
It was only logical then, as a lifelong chocolate lover, to apply this to make the most decadent recipe for chocolate ice cream. We made it on repeat all last summer and it didn't stop there (as here I am still enjoying it in February).
Forget that expensive and bulky ice cream machine. Just blend the ingredients, pour into any container (I use a loaf pan) and freeze overnight. Magic!
Why You'll Love this Homemade Vegan Chocolate Ice Cream
- Rich with deep chocolate flavor
- Smooth and creamy - the best texture!
- Easy prep
- 6 ingredients
- No churning in an ice cream maker
- Vegan, gluten-free, soy-free and refined sugar-free
Ingredients
Below are the simple ingredients you'll need to make this vegan ice cream recipe. See the recipe card at the end of the post for quantities and full instructions.
- Can of full-fat unsweetened coconut milk (refrigerated overnight) - we will only use the coconut cream portion of the can). See my review of the best brands.
- Raw unsalted cashews (soaked in advance, drained and rinsed)
- Unsweetened cocoa powder - for the chocolate flavor
- Maple syrup - a liquid sweetener free of refined sugars
- Melted coconut oil - helps with creaminess and to make it more blendable
- Vanilla extract - brings out the sweetness in the chocolate and also helps prevent ice crystals from forming due to its alcohol content which lowers the freezing point.
- Fine salt
The coconut cream (the white solid portion) naturally rises to the top of a can of full-fat coconut milk when refrigerated, allowing you to easily separate it from the liquid. The solid portion is the only part of the can you will be using. You can save the coconut water at the bottom of the can for smoothies.
The raw cashews need to be soaked in order to soften them to ensure optimal creaminess for this ice cream. This post on soaking cashews provides both overnight and quick-soak methods. Make sure to drain and rinse the cashews afterwards. You also want to make sure to use a high-speed, good quality blender for this recipe. I tested blenders at every price point and wrote a comprehensive blog post sharing my review.
How to Make No-Churn Vegan Chocolate Ice Cream
Before you begin, make sure you have already refrigerated a can of coconut milk and soaked the cashews as described above. Then follow these simple steps:
1. Blend all ingredients. Add the coconut cream, soaked cashews, cocoa powder, maple syrup, coconut oil, vanilla and salt to a blender. Blend until smooth.
2. Freeze until solid. Pour the ice cream mixture into any freezer-safe container. Freeze overnight or until solid.
3. Scoop and serve! Let it sit for about 10-15 minutes at room temperature before serving for best results.
Serving Suggestions
Serve this homemade ice cream like any regular ice cream - scoop into a cone or serve in a bowl with a spoon and add your favorite toppings such as sprinkles or vegan dark chocolate chips.
To really take it to the next level, make it a sundae by topping with chocolate sauce and vegan whipped cream. Or, add a scoop overtop a vegan black bean brownie for the ultimate chocolatey dessert! I also use this ice cream in my vegan ice cream cake recipe.
I hope you enjoy this no-churn chocolate ice cream as much as I do! Please tag a picture @eatingbyelaine so I can see this sweet treat in action!
No-Churn Vegan Chocolate Ice Cream (6 Ingredients)
- Total Time: 10 min (prep)
- Yield: 8 scoops 1x
- Diet: Vegan
Description
This rich and creamy homemade chocolate ice cream is made with only 6 ingredients and no one would ever know it is dairy-free. It's made right in your blender so no ice cream machine is required!
Ingredients
- 1 (13.5-ounce) can full-fat unsweetened coconut milk (refrigerated overnight)*
- 1 cup raw unsalted cashews, soaked in advance, drained and rinsed**
- ½ cup unsweetened cocoa powder
- ¾ cup pure maple syrup
- ¼ cup melted coconut oil
- 1.5 tablespoons pure vanilla extract
- ¼ teaspoon fine salt
Instructions
- Blend all ingredients. Add the coconut cream (only the solid portion from the top of the can - about 1 cup of coconut cream), soaked cashews, cocoa powder, maple syrup, coconut oil, vanilla and salt to a blender. Blend until smooth.
- Freeze until solid. Pour the ice cream mixture into any freezer-safe container. Freeze overnight or until solid.
- Scoop and serve! Let it sit for about 10-15 minutes at room temperature before serving for best results.
Equipment
Buy Now → Notes
*The coconut cream (the white solid portion) naturally rises to the top of a can of full-fat coconut milk when refrigerated, allowing you to easily separate it from the liquid. The solid portion is the only part of the can you will be using.
**The cashews need to be soaked in order to soften them to ensure optimal creaminess for this ice cream. This post on soaking cashews provides both overnight and quick-soak methods. Make sure to drain and rinse the cashews afterwards. For a cashew-free alternative use ¾ cup raw blanched slivered almonds in place of the 1 cup of raw cashews. Do not use sliced almonds or whole almonds.
- Category: Dessert
- Method: Blender
Whitney Lukas says
Curious why this recipe doesn’t have the zucchini like the vanilla ice cream does? Could you add it? What would
I omit if so?
Elaine Gordon says
Good question! I was trying to simplify this version but here is the chocolate ice cream with the zucchini (and cherries as an optional mix in!): https://www.eatingbyelaine.com/no-churn-chocolate-cherry-ice-cream-vegan-paleo/ - I hope that helps!
Dean says
This is delicious. I mixed everything, poured it in little bowels and stuck it in the freezer. I ate half of it frozen like a rock and put it in the fridge. The next day it was like fudge and wonderful. I pulled the rest of the freezer and put them in the fridge for future eating.
Elaine Gordon says
Hi Dean, Thank you for the five star review. In the future, if you want to enjoy it as ice cream, I recommend just letting it sit out at room temperature for 15-20 minutes to soften. I'm glad you were able to enjoy out of the fridge. Best, Elaine
Susan says
Is there any way to replace the cashews with something else? I can't eat cashews.
Elaine Gordon says
Yes - you can do 3/4 the amount of raw blanched slivered almonds. I hope that helps!
Deb says
This is delicious! I only used 1/4 cup maple syrup & it was sweet enough. If I didn’t know I would think this is chocolate icecream. It is smooth & creamy.
Elaine Gordon says
Wonderful! So glad you enjoyed, Deb! Thank you!
Cookmatty says
I am not a big chocolate ice cream fan, yet I made this just for me and it is all gone! Not because I ate it all, my company (non -Vegan people) saw me eating ice cream and ask for some. They did not stop eating it until it was all gone. They said it reminded them of the mounds candy bar. I will make this again again.
Next i will try the vanilla recipe.
Elaine Gordon says
Thank you so much! I'm thrilled to hear that you enjoyed it so much and that your non-vegan visitors did as well! I hope you enjoy the vanilla ice cream too. I would also recommend giving my mint chocolate chip ice cream a try. It's a fan favorite! https://www.eatingbyelaine.com/no-churn-vegan-mint-chocolate-chip-ice-cream/ and in the spring we love this lemon ice cream: https://www.eatingbyelaine.com/vegan-lemon-ice-cream/
Finally, if you liked this chocolate ice cream, I highly recommend this chocolate cheesecake: https://www.eatingbyelaine.com/no-bake-vegan-gluten-free-chocolate-cheesecake-paleo-refined-sugar-free/ and the chocolate pudding too: https://www.eatingbyelaine.com/vegan-chocolate-pudding/
Enjoy! And thank you for taking the time to give a detailed five star review! Best, Elaine