About this recipe
This vegan chocolate ice cream is rich, creamy, and unbelievably easy to make. With just 4 ingredients and no stove or dairy required, it’s the perfect frozen treat for summer—or any time you’re craving chocolate. You can make it with or without an ice cream maker, and it’s kid-approved (my daughter Sofia made it herself!).
Why you’ll love this recipe
- No-churn friendly: Don’t have an ice cream machine? No problem.
- Naturally vegan: Made with real, plant-based ingredients—no additives or weird stabilizers.
- Deep chocolate flavor: Thanks to cocoa and optional chocolate chips.
- Ready in 5 minutes of hands-on time!
Ingredient notes
- Coconut milk: Use full-fat canned coconut milk for the creamiest texture. Don’t substitute with boxed or low-fat coconut milk.
- Cocoa powder: Go with unsweetened cocoa powder. Dutch-processed or natural both work here.
- Sugar: I love using coconut sugar for its caramel undertones, but white sugar works if that’s what you have.
- Cornstarch or tapioca flour: This tiny amount thickens the mixture slightly and helps it stay scoopable.
- Chocolate chips (optional): For extra richness and texture. Chopped dark chocolate is also delicious.
How to make vegan chocolate ice cream (with or without a machine)
- Step 1: Add the coconut milk, cocoa powder, sugar, and cornstarch to a blender. Blend until completely smooth.
- Step 2 (Ice cream maker method): Pour the mixture into your ice cream machine and churn according to the manufacturer’s instructions. Add chocolate chips in the last minute of churning if using.
- Step 2 (No-churn method): Pour the mixture into a zip-top freezer bag. Lay flat and freeze until solid. Once frozen, break into chunks and pulse in a food processor until creamy.
- Step 3: Serve right away for soft-serve texture or freeze for 1–2 hours for a firmer scoop.
Variations
- Mocha twist: Add a shot of espresso or 1 tsp of instant coffee.
- Mint chocolate chip: Add 1/4 tsp peppermint extract and chocolate chips.
- Spiced chocolate: Add a pinch of cinnamon and cayenne for a Mexican chocolate vibe.
Home cook to home cook tips
- For best results, chill the coconut milk overnight so it’s cold before blending.
- If your ice cream hardens too much in the freezer, let it sit on the counter for 10 minutes before scooping.
- This recipe doubles beautifully if you’re serving a crowd.
4 Ingredient Vegan Chocolate Ice Cream (Dairy-Free, No-Churn Option)
Equipment
- Ice cream machine
Ingredients
- 1 400 ml can full-fat coconut milk
- ½ cup coconut sugar or granulated sugar
- ½ cup unsweetened cocoa powder
- 2 teaspoons cornstarch or tapioca starch
- 1 teaspoon vanilla extract optional, but recommended
- Pinch of sea salt
- ¼ cup chopped dark chocolate or vegan chocolate chips optional
Instructions
Blend the base:
- In a blender, combine the coconut milk, cocoa powder, sugar, cornstarch, vanilla (if using), and salt. Blend until fully smooth and creamy.
Churn method (if using machine):
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. In the last minute of churning, add the chocolate chips or chunks, if using.
No-churn method:
- Pour the mixture into a zip-top freezer bag, flatten it, and freeze until solid (about 4–6 hours). Once frozen, break into chunks and process in a food processor until smooth and creamy. Add the chocolate chips and pulse a few times to mix in.
- Serve immediately for soft-serve texture or transfer to a container and freeze for 1–2 hours for a firmer scoop.
Notes
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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