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Favorite (Healthier) Vegan Chocolate Ice Cream

  • Yield: 4 servings 1x
  • Category: dessert
  • Method: freezer
  • Cuisine: american


My favorite vegan chocolate ice cream! Made with coconut and almond milk, cacao powder, maple syrup, and sea salt. Dairy-free, healthier than most, and SO YUM!




  1. Place the bowl of the ice cream maker in the freezer the night before.
  2. Blend all the ingredients until well combined.
  3. Pour into a medium saucepan and bring to a boil over high heat stirring frequently. Once it is boiling, keep whisking for 2-3 minutes until thick.
  4. Remove from the heat and transfer to a bowl or container. Place in the refrigerator until completely cool (about 4 hours minimum).
  5. Once the mixture is cool, churn in the ice cream maker according to the manufacturer’s instructions.
  6. Serve immediately or transfer to a shallow dish and freeze for 2-3 hours until firm enough to scoop.
  7. Enjoy!
  8. It will keep in the freezer for a few days, but become less creamy with time.


*I used a gum-free variety, but with or without guar gum is fine. Shake the can before using so you get both the cream and the water. **Any kind of non-dairy milk from a carton is fine. Or you can use light canned coconut milk or homemade almond/nut milk for an even richer ice cream. ***You can sub arrowroot or cornstarch, but I find tapioca to yield the best texture. ****Personally I find 2 tbsp to be the perfect amount, but use more/less depending on how sweet you want it. You can use other liquid sweeteners instead, or even coconut sugar. I like to add 2 scoops of collagen peptides (not vegan), but that is completely optional and won’t affect the flavor or taste at all.


  • Serving Size: 2 scoops
  • Calories: 279
  • Sugar: 8
  • Fat: 18
  • Carbohydrates: 28
  • Protein: 5

Keywords: vegan, chocolate, dessert, frozen, summer, easy