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.
Servings: 6 (makes about 3 cups or 1 ½ pints)
Ingredients
- 1 ½ cups raw cashews softened if needed, see step 1
- 1 ¾ cups plant-based chocolate milk (such as oat or soy)
- ½ cup white sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon instant espresso powder (optional, enhances chocolate flavor)
- Optional: Add-ins like broken-up cookies, chopped nuts, chocolate chips, mini vegan marshmallows, peanuts, a peanut butter swirl, or frozen berries
Instructions
- 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.
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.
Nutrition
Serving: 1 serving (recipe makes 6 servings) | Calories: 289kcal | Carbohydrates: 35g | Protein: 7g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 45mg | Potassium: 293mg | Fiber: 2g | Sugar: 22g | Vitamin A: 29IU | Vitamin C: 0.2mg | Calcium: 102mg | Iron: 3mg
Find it online:
https://itdoesnttastelikechicken.com/vegan-chocolate-ice-cream/Scan the QR code for updates, tips, and to ask me any questions!
