Description
No-Churn Vegan Chocolate Ice Cream is a rich and creamy frozen dessert made with simple plant-based ingredients—no ice cream maker needed. Perfect for chocolate lovers looking for a dairy-free treat.
Ingredients
Units
Scale
- 2 cans (13.5 oz each) full-fat coconut milk
- 1/2 cup unsweetened cocoa powder
- 1/2 cup maple syrup or agave syrup
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: 1/2 cup vegan chocolate chips or chopped dark chocolate
Instructions
- In a blender, combine coconut milk, cocoa powder, maple syrup, vanilla extract, and salt. Blend until smooth and fully combined.
- Pour the mixture into a loaf pan or freezer-safe container.
- If using chocolate chips or chunks, fold them into the mixture.
- Cover the container and freeze for at least 4–6 hours, or until firm.
- Let sit at room temperature for 10–15 minutes before scooping and serving.
Notes
- Shake the cans of coconut milk before opening to ensure the cream is evenly distributed.
- Use Dutch-processed cocoa for a smoother, richer flavor.
- Store in an airtight container for up to 2 weeks.
Nutrition
- Serving Size: 1/2 cup
- Calories: 240
- Sugar: 16g
- Sodium: 30mg
- Fat: 20g
- Saturated Fat: 17g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg