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Creamy Vegan Chocolate Ice Cream Recipe You’ll Love

Ice cream made with dairy doesn’t agree with everyone — I speak from experience.

Vertical image of a bowlful of chocolate ice cream on a white plate, with text on the top and bottom of the image.

I love dairy, but my body often doesn’t. When I plan to visit an ice cream shop, I either need to be sure I can get home right away or scout the nearest restroom first. If not, I steer clear of rich, creamy treats.

If you also have a sensitive stomach, you’re not alone — many of us plan contingencies before indulging. Fortunately, there’s an easy and satisfying solution: make dairy-free ice cream at home.

Vertical image of metal goblets with scoops of a dark brown frozen dessert on white plates.

Homemade vegan ice cream is a fun, creative alternative to store-bought options and often rivals them in taste and texture. This vegan chocolate ice cream is thick, rich, and dense — all the qualities you want in a scoop, without any dairy.

Vertical close-up image of metal goblets full of a dark brown frozen treat on a white plate.

This recipe makes an ideal base for many dairy-free frozen desserts. It relies on full-fat canned coconut milk and canned coconut cream for the creamy foundation, while unsweetened cocoa powder and vegan dark chocolate deliver deep chocolate flavor. A touch of vegan granulated sugar and agave nectar balances the bitterness so the result is indulgent but not overpowering.

Vertical top-down image of a bowl with scoopfuls of a cocoa frozen dessert next to a chocolate bar and tan towel.

Horizontal image of bowls with scoops of a chocolate frozen dessert on white plates.

Vegan Chocolate Ice Cream

Give store-bought vegan ice cream a run for its money with this homemade chocolate version. It uses a few simple, natural ingredients and straightforward steps to create an excellent texture and bold chocolate taste.

Ingredients

  • 1 can (about 14 ounces) unsweetened full-fat coconut milk
  • 1 can (about 14 ounces) unsweetened coconut cream
  • 2/3 cup vegan granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup agave nectar
  • 1/4 teaspoon kosher salt
  • 4 ounces vegan 60–85% dark chocolate, finely chopped
  • 1 teaspoon vanilla extract

Instructions

  1. Freeze the bowl of your ice cream machine for at least 24 hours before making the recipe.
  2. In a large saucepan, whisk together the coconut milk, coconut cream, sugar, cocoa powder, agave nectar, and salt.
  3. Place the pan over medium-high heat and bring the mixture to a boil, whisking constantly. Once it reaches a boil, cook for 1 additional minute while continuing to whisk.
  4. Remove the pan from the heat and stir in the chopped chocolate and vanilla. Whisk until the chocolate has fully melted.
  5. Use an immersion blender to blend the mixture in the pot for about 30 seconds. Alternatively, transfer to a blender and blend for 30 seconds on high. Take care—the mixture is hot and lids should be vented.
  6. Let the mixture cool at room temperature for about 30 minutes, stirring occasionally. Transfer to a large airtight container and refrigerate until completely cold and thickened, at least 2 hours.
  7. When fully chilled, stir the base, then churn in your ice cream maker according to the manufacturer’s instructions.
  8. After churning, transfer the soft ice cream to a clean airtight container or loaf pan. Cover and freeze until firm, about 4–6 hours.
  9. Before serving, let the ice cream sit at room temperature for 5–10 minutes to soften slightly for easier scooping.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time (including chilling/freezing): about 7 hours
  • Yield: about 1 quart (8 servings)
  • Method: Ice cream maker, freezing
  • Cuisine: Vegan

Step-by-Step Notes

Freeze the Ice Cream Bowl and Prep Ingredients

Remember to freeze your ice cream machine’s bowl at least 24 hours in advance. Finely chop the dark chocolate and measure the remaining ingredients before you begin.

Horizontal image of measured wet and dry dessert ingredients in bowls and a pot.

Make the Base

Combine the coconut milk, coconut cream, sugar, cocoa powder, agave, and salt in a saucepan and whisk to combine. Heat while whisking to prevent scorching. Once boiling, cook for one more minute, then remove from heat and add the chopped chocolate and vanilla so the chocolate melts without direct heat.

Horizontal image of whisking a dark brown liquid in a pot.

Blend

Blend briefly with an immersion blender or in a countertop blender to ensure a smooth, cohesive base. Be cautious with hot liquids and vent the blender lid.

Horizontal image of an immersion blender over a pot with a thick dark brown liquid.

Chill

Cool the base to room temperature, then refrigerate until completely cold and slightly thickened. This step helps prevent large ice crystals and yields a creamier texture.

Horizontal image of a dark brown thick liquid in an airtight container.

Churn and Freeze

Churn the chilled base according to your machine’s instructions, typically 15–25 minutes. Transfer the churned ice cream to an airtight container and freeze until firm, 4–6 hours. Because homemade vegan ice cream can freeze a bit harder than commercial varieties, allow a few minutes at room temperature before scooping.

Horizontal image of churning a dark brown base.

Mix-Ins and Serving Ideas

This base is versatile — fold in mix-ins after churning, then freeze. Ideas include:

  • Fruit: berries, bananas, or cherries pair beautifully with chocolate.
  • Sauces: swirl in nut butter, jam, or a fruit compote for extra flavor.
  • Dessert pieces: add vegan chocolate chips, brownie chunks, cookie pieces, or cake bits for texture.

Toppings like whipped coconut cream, toasted nuts, or small mochi pieces also make great additions, but a simple bowl of unadorned ice cream is perfect on its own.

Horizontal image of bowls with scoops of a chocolate frozen dessert on white plates.

Give this recipe a try and use it as a base for countless vegan frozen treats. Whether you stick to pure chocolate or experiment with mix-ins, you’ll have a rich, creamy dairy-free dessert ready to enjoy.

Photos by Nikki Cervone. Originally published by Shanna Mallon on August 14, 2012. Last updated on March 2, 2022.