No-Churn Vegan Chocolate Ice Cream

Why You’ll Love This Recipe

No-Churn Vegan Chocolate Ice Cream is a rich, creamy, and indulgent dessert made without dairy or an ice cream maker. Perfect for vegans and those avoiding lactose, this frozen treat comes together with minimal ingredients and effort. It’s smooth, chocolaty, and perfect for hot days or anytime chocolate cravings strike.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

coconut cream
unsweetened cocoa powder
maple syrup or agave nectar
vanilla extract
dark chocolate (dairy-free)
salt

directions

Chill the coconut cream overnight to allow separation of the cream from the liquid.

Scoop out the solidified coconut cream into a mixing bowl, discarding the liquid.

Add cocoa powder, maple syrup, vanilla extract, and a pinch of salt to the bowl.

Use a hand mixer or whisk to blend until smooth and creamy.

Melt the dark chocolate and let it cool slightly before folding it into the mixture for extra richness.

Transfer the mixture into a loaf pan or freezer-safe container and smooth the top.

Cover and freeze for at least 4-6 hours or until firm.

Let sit at room temperature for 5-10 minutes before scooping.

Servings and timing

This recipe yields approximately 6 servings.
Preparation time: 10 minutes
Freezing time: 4-6 hours
Total time: 4 hours 10 minutes – 6 hours 10 minutes

Variations

Add crushed nuts or chocolate chips for texture.
Swirl in peanut butter or almond butter before freezing.
Use peppermint extract for a mint-chocolate twist.
Try it with carob powder instead of cocoa for a caffeine-free version.

storage/reheating

Store in a covered, freezer-safe container for up to 2 weeks.
Let it soften slightly at room temperature before serving—about 5-10 minutes.
Do not refreeze once fully melted to preserve texture.

FAQs

Can I use coconut milk instead of coconut cream?
Yes, but the texture will be less creamy. Full-fat coconut cream is recommended.

Is this recipe allergy-friendly?
It’s dairy-free, egg-free, and can be nut-free if you avoid nut toppings or additions.

How do I make it sweeter?
Add more maple syrup or blend in soaked dates for natural sweetness.

What if I don’t have cocoa powder?
You can use melted dark chocolate only, though the chocolate flavor may be milder.

Can I use a blender instead of a hand mixer?
Yes, just be sure not to over-blend and liquefy the mixture too much.

Does it taste like coconut?
There is a mild coconut flavor, but the chocolate tends to dominate.

Is it kid-friendly?
Absolutely! Kids love the creamy texture and chocolate flavor.

Can I add fruit?
Yes, fold in chopped berries or banana chunks before freezing.

What’s the best container for freezing?
A metal loaf pan works best, but any freezer-safe container with a lid is fine.

Can I double the recipe?
Yes, just ensure your mixing bowl and container are large enough.

Conclusion

No-Churn Vegan Chocolate Ice Cream is the ultimate plant-based dessert that’s easy to make and even easier to love. Whether you’re dairy-free, vegan, or just in the mood for something refreshing and homemade, this chocolatey delight hits all the right notes. Give it a try—you won’t believe it’s vegan!

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