Decadent Vegan Chocolate Ice Cream Recipe

Indulge in a rich, creamy, and decadent treat that’s completely dairy-free and plant-based with this Vegan Chocolate Ice Cream Recipe.

Say goodbye to guilt and hello to pure bliss as you savor every spoonful of this frozen delight.

Made with simple, wholesome ingredients like cashews, coconut cream, and cocoa powder, this recipe is a game-changer for those seeking a delicious and healthier alternative to traditional ice cream.

Get ready to impress your taste buds and satisfy your sweet tooth with this easy-to-make, vegan-friendly dessert.

Make Vegan Chocolate Ice Cream Recipe

Decadent Vegan Chocolate Ice Cream Recipe |
  • Servings: 6-8
  • Prep Time: 15 minutes
  • Freezing Time: 6 hours or overnight
  • Total Time: 6 hours 15 minutes


  • 1 cup raw cashews, soaked in water for 4-6 hours, then drained
  • 1 cup unsweetened almond milk
  • 1/2 cup coconut cream
  • 1/2 cup cocoa powder
  • 1/2 cup maple syrup (or agave nectar)
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Step-by-Step Directions:

Vegan Chocolate Ice Cream Recipe |
  1. Prepare the cashew base: In a high-powered blender, blend the soaked and drained cashews with the almond milk until smooth and creamy.
  2. Add the remaining ingredients: To the blender, add the coconut cream, cocoa powder, maple syrup, vanilla extract, and salt. Blend everything until well combined and no lumps remain.
  3. Chill the mixture: Pour the blended mixture into a shallow, freezer-safe container. Cover it with a lid or plastic wrap and place it in the freezer for about 1 hour to firm up slightly.
  4. Churn the ice cream: After an hour, remove the mixture from the freezer and transfer it to an ice cream maker. Churn according to the manufacturer’s instructions, usually for 20-30 minutes, until the desired consistency is achieved.
  5. Freeze the ice cream: Once churned, transfer the ice cream to a freezer-safe container with a tight-fitting lid. Cover the surface directly with parchment paper or plastic wrap to prevent ice crystals from forming.
  6. Freeze for at least 6 hours or overnight for the ice cream to set completely.
  7. Serve and enjoy! Scoop the vegan chocolate ice cream into bowls or cones and savor every bite of this rich, decadent treat.

Nutrition Facts (per serving, based on 8 servings):

  • Calories: 290
  • Total Fat: 18g
  • Saturated Fat: 5g
  • Cholesterol: 0mg
  • Sodium: 120mg
  • Total Carbohydrates: 30g
  • Dietary Fiber: 3g
  • Total Sugars: 22g
  • Protein: 5g

Recipe Information:

  • This vegan chocolate ice cream is dairy-free, making it suitable for those following a plant-based diet or with lactose intolerance.
  • The recipe uses cashews as a base, providing a creamy texture and nutty flavor.
  • Coconut cream adds richness and a subtle coconut taste.
  • Maple syrup or agave nectar is used as a natural sweetener, making it a healthier option than refined sugars.
  • The recipe is also gluten-free, making it suitable for those with gluten sensitivities.


This vegan chocolate ice cream recipe is a game-changer for those seeking a dairy-free and plant-based alternative to traditional ice cream.

With its rich, creamy texture and decadent chocolate flavor, it’s sure to become a new favorite in your household.

Indulge in this guilt-free treat and enjoy the perfect fusion of indulgence and health-conscious ingredients.