Creamy Vegan Chocolate Ice Cream (No Nuts, No Bananas)
Indulgent, rich, and velvety homemade vegan chocolate ice cream that beats anything store-bought! With just a few ingredients and an ice cream maker / churn, you can whip up this creamy, melt-in-your-mouth treat that’s easy to scoop—never icy. It's completely dairy-free with no eggs, bananas, or nuts, and so delicious that no one will ever know it’s vegan.
Servings: 8
Ingredients
- 2 cups (500ml) unsweetened vegan heavy cream or vegan whipping cream
- 1 cup (250ml) unsweetened dairy-free milk (see note below)
- ½ cup (43g) Dutch-process cocoa powder (sifted)
- ⅓ cup (67g) brown sugar
- ¼ cup (50g) sugar
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
Instructions
- 24 hours before starting, place the ice cream maker's bowl into the freezer.
- Add vegan heavy cream, dairy-free milk, cocoa powder, brown sugar, sugar, vanilla extract, and salt to a mixing bowl and whisk well. Make sure sugar has dissolved and cocoa has been fully incorporated into the mixture before proceeding.
- Transfer the frozen ice cream bowl from the freezer to the ice cream maker. Set the mixing paddle and cover into place, and turn the machine on. Carefully pour the ice cream base into the machine.
- Once the ice cream reaches soft-serve consistency, roughly 20 minutes, turn the machine off.
- You can enjoy it at this point as soft-serve, but if you prefer firmer ice cream, using a rubber spatula, immediately transfer it to a freezer-safe container, cover it, and place it in the freezer to firm up for 4-6 hours.
Notes
- Please read the helpful info above and below before making this recipe to ensure success.
- Use unsweetened, unflavoured dairy-free milk so you control the flavour and sweetness. Use a naturally creamy milk like soy or oat for the best results.
- Churning time will vary, depending on your ice cream maker and how long you freeze your ice cream bowl. Aim to freeze it for at least 24 hours before starting this recipe.
- I highly recommend using a scale to weigh your cocoa powder and sugar (this is the one I have (Amazon Link).
- Store your ice cream in an airtight container for up to 2 weeks. To ensure it lasts this long, place a piece of plastic wrap directly on the surface of the ice cream before covering the container.
- If solid, very hard ice cream remains on the sides of the bowl after churning, use a hard plastic, rubber, or silicone spatula to gently scrape it off—avoid metal to prevent scratches. Let the scraped ice cream soften separately in a bowl before mixing it to a soft-serve consistency, then add it to the container with the rest.
- Remove from the freezer and let it sit at room temperature for 15 minutes before serving so it's easy to scoop.
- Nutrition info is based on 1 serving (½ cup) and the recipe is made exactly as written using unsweetened, unflavoured soy milk. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.
Nutrition
Serving: 0.5cup | Calories: 264kcal | Carbohydrates: 18g | Protein: 2g | Fat: 21g | Saturated Fat: 12.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 89mg | Potassium: 279mg | Fiber: 2g | Sugar: 15g | Vitamin A: 13IU | Calcium: 54mg | Iron: 2.4mg