This homemade vegan chocolate ice cream is creamy, silky, and bursting with rich chocolate flavor-no dairy, no eggs, and no coconut milk! Just 6 simple ingredients and a few minutes of prep. You can make it in an ice cream maker, a Ninja Creami, or even without a machine using my no-churn blender method.
FEATURED COMMENT:
If I could only have one kind of ice cream the rest of my life, this would be it !!! I have a Ninja Creami and it comes out perfect. - Marg ⭐⭐⭐⭐⭐
Why You'll Love This Vegan Chocolate Ice Cream
Most vegan chocolate ice cream recipes use coconut milk to mimic heavy cream, but I'm not a fan of the flavor combo-chocolate and coconut just don't pair well (in my opinion!). So, I skipped the coconut entirely in favor of raw cashews. When blended, cashews create a rich, creamy texture that's perfectly neutral, letting the chocolate flavor shine.
To get that deep, chocolaty flavor, I use a combo of:
Plant-based chocolate milk
Unsweetened cocoa powder
I also add a pinch of instant espresso powder-this is optional, but it really boosts the chocolate intensity. If you don't have chocolate milk, don't worry! Just use plain plant-based milk and add 1 extra tablespoon of cocoa powder.
Prepare your ice cream maker: Follow the manufacturer's instructions. I use and love this Cuisinart model. Or see the notes for Ninja Creami or blender instructions.
Soften the cashews (if needed): If you don't have a high-powered blender, soften the cashews for the creamiest texture. Add them to a small pot, cover with water, and boil for 10 minutes until very tender. Drain and rinse before using.
Blend the ice cream base: Add the cashews, chocolate milk, sugar, cocoa powder, vanilla, and espresso powder (if using) to a blender. Blend until completely smooth and creamy, scraping down the sides as needed. Make sure no cashew bits remain.
Churn the ice cream: Pour the blended mixture into your ice cream maker and churn for about 25 minutes, or until it reaches a soft-serve consistency.
Add-ins (optional): Want to jazz it up? Add any of these in the last 5 minutes of churning, or use the "mix in" setting if using the Ninja Creami: Broken-up cookies, chopped nuts, chocolate chips, mini vegan marshmallows, peanuts, peanut butter swirl, or frozen berries would all be delicious.
Serve or freeze: Enjoy immediately as soft serve, or for a firmer texture, transfer to a freezer-safe container and freeze for 2 hours or overnight. Scoop and enjoy! Leftovers will keep in the freezer for up to 2 weeks.
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. Bon Appetegan! Sam Turnbull.
5 from 10 votes
(click stars to vote)
Vegan Chocolate Ice Cream
This homemade vegan chocolate ice cream is rich, creamy, and bursting with chocolaty goodness-no dairy or eggs needed! Just 6 simple ingredients and a few minutes of prep. You can make it with an ice cream maker, a Ninja Creami, or even without a machine.
Prepare your ice cream maker: Follow the manufacturer's instructions. I use and love this Cuisinart model. Or see the notes for Ninja Creami or blender instructions.
Soften the cashews (if needed): If you don't have a high-powered blender, soften the cashews for the creamiest texture. Add them to a small pot, cover with water, and boil for 10 minutes until very tender. Drain and rinse before using.
Blend the ice cream base: Add the cashews, chocolate milk, sugar, cocoa powder, vanilla, and espresso powder (if using) to a blender. Blend until completely smooth and creamy, scraping down the sides as needed. Make sure no cashew bits remain.
Churn the ice cream: Pour the blended mixture into your ice cream maker and churn for about 25 minutes, or until it reaches a soft-serve consistency. If using add-ins, sprinkle them in during the last few minutes of churning.
Serve or freeze: Enjoy immediately as soft serve, or for a firmer texture, transfer to a freezer-safe container and freeze for 2 hours or overnight. Scoop and enjoy! Leftovers will keep in the freezer for up to 2 weeks.
Notes
Ninja Creami Option: This recipe works perfectly in the Ninja Creami! After blending, pour the mixture into a Creami pint container (don't exceed the max fill line-you may need to divide it between two containers). Freeze for 24 hours. Spin using the "Gelato" or "Ice Cream" setting. If crumbly, add a splash of plant-based milk and re-spin until smooth. To add mix-ins: Make a small well in the center, add your toppings, and use the "Mix-In" setting.Add-In Ideas: Try broken-up cookies, chopped nuts, chocolate chips, mini vegan marshmallows, peanuts, a peanut butter swirl, or frozen berries.No chocolate milk? Substitute with an equal amount of plain plant-based milk and add 1 extra tablespoon of cocoa powder.
We would give this all the stars in the world if we could. In my Ninja Creami, this is the best ice cream we've ever eaten in our lives. We literally prefer it over the real ice cream in our local custard shop or the local Baskin-Robbins that we used to eat. If you're on the fence about cashew 'ice cream' - MAKE THIS RECIPE.
This is a family favorite that even the kids love to eat even though they are not vegan like us parents. So easy to make. We use an ice cream machine. I dont often have chocolate milk, so I add extra chocolate powder almost 2x but I taste it to my liking, usually very chocolatey and dark. i ahve to make 2 batches within a couple of days so we have enough for evryone. Love your recipes!!
Author: 
Colleen says
Made this in the Ninja-it was creamy and delicious.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Colleen! So glad it turned out creamy and delicious in the Ninja 😊
Peggy Lee says
We would give this all the stars in the world if we could. In my Ninja Creami, this is the best ice cream we've ever eaten in our lives. We literally prefer it over the real ice cream in our local custard shop or the local Baskin-Robbins that we used to eat. If you're on the fence about cashew 'ice cream' - MAKE THIS RECIPE.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wow! What an amazing review! Thank you so much Peggy Lee!! 🍫🍦
Phyllis says
Instead of cashews I added an avocado and some ice cubes and 1/3 cup of sugar. Really smooth and delicious. Thank you.
Jess @ It Doesn't Taste Like Chicken says
Sounds great, thanks for sharing!
Adolfo Lunardi says
This is a family favorite that even the kids love to eat even though they are not vegan like us parents. So easy to make. We use an ice cream machine. I dont often have chocolate milk, so I add extra chocolate powder almost 2x but I taste it to my liking, usually very chocolatey and dark. i ahve to make 2 batches within a couple of days so we have enough for evryone. Love your recipes!!
JillP says
If I could only have one kind of ice cream the rest of my life, this would be it !!! I have a Ninja Creami and it comes out perfect.
Sam Turnbull @ It Doesn't Taste Like Chicken says
OMG melt my vegan ice cream heart. Thank you so much for your kind review JillP! 🙂
Sue says
great recipe Sam. used the chocolate milk alternative with homemade cashews milk. wonderful flavor and texture. thanks for another winner.
Jess @ IDTLC Support says
Fantastic!
Bianca says
Just made it and it turned out great!
I'll sub the cashews for hazelnuts next time, for a "Nutella" vibe
Jess @ IDTLC Support says
Yum, that sounds great!