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:
- If you're looking to get your hands on a good ice cream maker, I have this Cuisinart ice cream maker which I love and use in these photos.Â
- Or if you do not have an ice cream maker, no worries, just follow my method in this post:Â How to Make Ice Cream in a Blender.
- Or if you have a Ninja Creami, then just check the recipe notes for instructions.
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:
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.
(click stars to vote)
Vegan Chocolate Ice Cream
Servings: (makes about 3 cups or 1 ½ pints)
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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)
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:Â if you do not have an ice cream maker, make the ice cream base as directed then follow the directions in this post:Â How to Make Ice Cream in a Blender.Â
- 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
Nutrition
MORE VEGAN CHOCOLATE RECIPES:
Adolfo Lunardi says
This is a family favorite that even the kids love to eat even though they are not vegan like us parents. So easy to make. We use an ice cream machine. I dont often have chocolate milk, so I add extra chocolate powder almost 2x but I taste it to my liking, usually very chocolatey and dark. i ahve to make 2 batches within a couple of days so we have enough for evryone. Love your recipes!!
JillP says
If I could only have one kind of ice cream the rest of my life, this would be it !!! I have a Ninja Creami and it comes out perfect.
Sam Turnbull @ It Doesn't Taste Like Chicken says
OMG melt my vegan ice cream heart. Thank you so much for your kind review JillP! 🙂
Sue says
great recipe Sam. used the chocolate milk alternative with homemade cashews milk. wonderful flavor and texture. thanks for another winner.
Jess @ IDTLC Support says
Fantastic!
Bianca says
Just made it and it turned out great!
I'll sub the cashews for hazelnuts next time, for a "Nutella" vibe
Jess @ IDTLC Support says
Yum, that sounds great!