Easy Vegan Chocolate Ice Cream Recipe

4.67 from 3 votes

Easy Vegan Chocolate Ice Cream Recipe

No one can resist rich chocolate desserts, and this creamy vegan chocolate ice cream always has a place in my freezer. All I need is chocolate chips, chickpeas, coconut milk, and just 5 minutes of prep. Every scoop is smooth, chocolatey, and packed with wholesome ingredients that make dessert a little more nourishing.

Prep Time5

Freeze time3

Total Time3 5

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 326kcal

Author: Anjali Shah

Equipment

Regular Blender

Ingredients

1 ½ cups dairy free chocolate chips
½ cups cooked chickpeas , drained and rinsed
1 ½ cups lite coconut milk , about 1 can
½ cup raw cashews (see note)
2 tablespoons tomato paste
½ teaspoon vanilla extract
1/4 teaspoon sea salt , plus an extra pinch

US Customary - Metric

Instructions

Place all ingredients into a blender and blend until smooth.

For ice cream maker version:

Add the liquid into an ice cream maker and churn until frozen.

For freezer version:

Put into a freezer safe container and put in the freezer.
Every 30-40 minutes, use a spoon to mix the contents around. You are sort of mimicking what an ice cream maker does.
After about 2-3 hours, you will have hard ice cream but soft enough to serve! Your freezer temp may vary so it may take longer. Keep going until frozen.

Notes

My #1 Secret Tip for this easy vegan chocolate ice cream recipe is to never skip the tomato paste. I include it in this recipe for a reason, and for me, it is non-negotiable, especially if I want the richest chocolate flavor.
Soak cashews: When using a regular blender instead of a high-speed one, I soak the cashews overnight or boil them for 30 minutes before blending. This helps them break down a lot easier.
Cover tightly: I press plastic wrap or parchment directly onto the surface of the ice cream before freezing to help reduce freezer burn.
Do not skip stirring: I always stir the mixture every 30-40 minutes while freezing to reduce the formation of ice crystals and create a creamy texture.
Rest before scooping: I let the ice cream sit at room temperature for 5-10 minutes before scooping for the best texture.
Add liquid first: When adding the ingredients to the blender, I start with the coconut milk. This gives the remaining ingredients a base to blend into easily, and reduces the strain on the blades.

Nutrition