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This deliciously creamy dark chocolate ice cream is so delectable, you won’t miss the dairy! Here’s an easy vegan ice cream recipe to make at home.

Dark chocolate ice cream

We’ve been experimenting with riffs on vegan ice cream for a while. Why vegan ice cream? Neither Alex nor I eat strictly vegan / plant-based. But since there are so many traditional ice cream recipes out there, we enjoy the challenge of experimenting with non-dairy ice cream. Also, vegan ice cream tends to sit better with my stomach. And this one–to us vegan ice cream is just as good as the real thing. While we’ve got quite a bit of other flavor variations: mint chocolate chip, Jamocha almond fudge, and salted chocolate pistachio, we decided we needed another one: a straight up dark chocolate ice cream. Keep reading for the recipe!

How to make vegan dark chocolate ice cream

The secret to this vegan dark chocolate ice cream is…full fat coconut milk! And in this case, the dark chocolate flavor covers it so it’s not too coconut-y, just rich and refreshing. Cornstarch also helps to give the vegan ice cream more of a body. And simmering the mixture until it is thick and using liquid sweetener like agave or maple syrup also helps for a creamy texture. And the flavor? Though it’s made of coconut, this version had no trace of coconut taste to my palate, instead overwhelmed by the burst of dark chocolate ice cream flavor.

What’s the best ice cream maker?

What’s the best ice cream maker? Alex and I use this 2 quart ice cream maker and love it: it’s a great holiday or birthday present to ask for if you don’t want to splurge for it. Churning the ice cream takes about 15 minutes. After it’s done you can eat your ice cream right away for a soft serve texture. Or, follow the instructions in the recipe below to freeze it to a hard ice cream texture: it takes about 4 hours to freeze up!

This dark chocolate ice cream is naturally sweet, dairy free, gluten free, and vegan. But mostly to us: it’s just delicious! Would you give it a try! Let us know in the comments below!

Looking for other delicious healthy dessert recipes?

Outside of this vegan dark chocolate ice cream, here are some of our favorite delicious and healthy desserts:

This dark chocolate ice cream recipe is…

Vegetarian, gluten-free, vegan, plant-based, and dairy-free.

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Vegan Dark Chocolate Ice Cream


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  • Author: a Couple Cooks
  • Prep Time: 1 hour
  • Cook Time: 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 quart 1x

Description

This deliciously creamy dark chocolate ice cream is so delectable, you won’t miss the dairy! Here’s an easy vegan ice cream recipe to make at home. 


Ingredients

Scale
  • 2 15-ounce cans full-fat coconut milk
  • 2 tablespoons cornstarch
  • ⅓ cup agave syrup
  • ⅓ cup coconut sugar
  • 3 ½ ounces vegan dark chocolate, 70% cocoa
  • ⅓ cup cocoa powder
  • 1 ½ teaspoons vanilla extract

Instructions

  1. Freeze the ice cream maker base overnight.
  2. In a small bowl, mix ½ cup coconut milk with 2 tablespoons cornstarch and set aside.
  3. Add the remainder of the coconut milk to a medium pan. Warm the coconut milk over medium low heat for a minute or two, whisking to incorporate the solids. Then add ⅓ cup agave syrup and ⅓ cup coconut sugar. Break the chocolate into pieces and add to the coconut milk; stir until thoroughly combined. Whisk in the cocoa powder, then the cornstarch mixture. Heat until the chocolate mixture is thickened, 6 to 8 minutes (do not boil). Remove from heat and stir in 1 ½ teaspoons vanilla.
  4. Strain through a fine-mesh sieve into a 1-gallon Ziplock bag. If churning immediately, place the bag in an ice bath for 30 minutes until cool; if churning the next day, refrigerate 4 hours or overnight (either way, the mixture should be as cold as possible before churning).
  5. Churn the ice cream in the ice cream maker until it thickens to the consistency of soft serve. Eat immediately for a soft serve consistency, or for a hard ice cream texture, freeze using the following instructions: press a piece of parchment or wax paper into a sealable container, then scrape the ice cream into the container using a spatula, making sure to scrape in the bits frozen to the edges of the ice cream maker base. Freeze for 4 hours for a hard ice cream texture.

Notes

Note: Due to the need to chill the ingredients before churning, we recommend starting this recipe the night before serving. Adapted from The Kitchn

  • Category: Dessert
  • Method: Frozen
  • Cuisine: American

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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36 Comments

  1. Becky says:

    Looks delicious!

  2. DavidaRochelle says:

    LOVE dark chocolate, and can’t believe it’s that easy to make ice cream. Does it taste anything like a Mounds chocolate bar? Used to love that candy bar, until they started adding way to much garbage to almost all sweets.

    Readers, is dutch process cocoa worth the added expense?

  3. Christine says:

    Please could you tell me what I could replace the honey with? I eat LCHF and honey is a definate no no for me.
    Appreciate your time.

    Cheers
    Christine

    1. Sonja says:

      Is maple syrup an option for your diet? What sweeteners work for you?

  4. Yvette says:

    This is the first time ever I have made icecream. I found your recipe on Pinterest, not too complicated. So happy with it. Tastes chocolatey. It is wonderful. I love it. Now I can indulge and enjoy on occasions. Thank you for sharing this recipe

  5. Keith says:

    I know this is an old post but I just wanna thank you for this recipe. I just got an ice cream machine so I could make coconut milk based ice cream which is so expensive in the store. Made this a couple hours ago and with homemade coconut milk and it was really delicious and I provides me with a good base recipe to expiriment with.
    I was low on honey and feeling kind of cheap so I substituted some sugar. Did about a 70/30 honey/sugar split. Even still, the honey really added to the texture of the ice cream. Love that it’s a healthy sweetener too. Unfortunately it adds to the cost. Gonna try coconut sugar at some point. Cheaper, but a healthy choice as well.

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