Extra Creamy Vegan Chocolate Ice Cream.

This extra creamy vegan chocolate ice cream is made with just five ingredients! Perfect for a hot summer day. 

We’ve been having the BEST time with my new ice cream maker! I’m so glad that the boys decided to get it for me for Mother’s Day. I love making up new flavors…seriously, this blog could just become an ice cream only blog for the next couple of months. ;)

Since chocolate is kind of a universal favorite, I decided that I’d have to experiment and come up with a great recipe for vegan chocolate ice cream. This one is SO simple – just five ingredients, and there’s no heating or cooling of the ingredients. It’s so easy – just mix it up, pour it in the ice cream maker, and you’ll have extra creamy vegan chocolate ice cream about 20 minutes later!

You might wonder about making ice cream without dairy – it can be truly delicious – the coconut milk is an awesome way to make creamy dairy free ice cream. This easy vegan ice cream recipe is one that you’ll turn to again and again!

If you’ve never made coconut milk ice cream before, it’s good to note that it’s best straight out of the ice cream maker. If you do decide to store this homemade vegan ice cream in the freezer, you will need to thaw it out for about 30 minutes before it’s ready to scoop.

I have this ice cream maker (affiliate link), and I love it. I store the bowl in the freezer, and it’s ready to go whenever I want to make ice cream. It’s also a really nice size – I can keep it out on the counter without it taking up too much space.

If your ice cream maker is different, the amount of time required to make the ice cream may vary.

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Extra Creamy Vegan Chocolate Ice Cream.

Rich, creamy, delicious vegan chocolate ice cream made in the ice cream maker!

Course Dessert

Cuisine Dairy Free, gluten free, vegan.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6

Calories 296 kcal

Author The Pretty Bee

Ingredients

• 22 ounces full fat coconut milk I used two containers So Delicious Culinary Coconut Milk*
• 1/2 cup unsweetened cocoa powder
• 1/2 cup maple syrup
• 1/2 Tablespoon vanilla extract
• good pinch of salt

Instructions

1. Place all ingredients in a bowl and whisk together.
2. Pour the ingredients into the ice cream maker and follow the manufacturer's instructions.

3. Enjoy immediately! If you plan to store it in the freezer, it will become quite hard. You will need to thaw it for about 30 minutes before serving.

Recipe Notes

*I prefer So Delicious Culinary Coconut Milk, but if you can't find this brand, I would suggest using coconut cream.

Nutrition Facts

Extra Creamy Vegan Chocolate Ice Cream.

Amount Per Serving

Calories 296 Calories from Fat 207

% Daily Value*

Total Fat 23g 35%

Saturated Fat 20g 100%

Sodium 17mg 1%

Potassium 398mg 11%

Total Carbohydrates 25g 8%

Dietary Fiber 2g 8%

Sugars 16g

Protein 3g 6%

Vitamin C 1.3%

Calcium 5.7%

Iron 24.6%

* Percent Daily Values are based on a 2000 calorie diet.

This vegan chocolate ice cream is:

• creamy and rich
• ultra chocolatey
• easy to make and even easier to eat!
• perfect for a hot summer’s day
• a great base for many different ice cream flavors – add crushed cookies, brownie batter, chocolate chips, candy bars, and more!

• About
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Kelly Roenicke

Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

Latest posts by Kelly Roenicke (see all)

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