Vegan Chocolate Ice Cream

4.84 from 6 votes

Delicious vegan chocolate ice cream is no churn and easy to make! Made with as little as 6 ingredients! Incredibly creamy and super chocolately.

Prep Time10

Cook Time0

Freezing Time6

Total Time6 10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 560kcal

2 cans full fat coconut milk (Or 1 tub frozen vegan whipped topping)- *Need to yield approximately 3 cups whipped topping
4 oz vegan condensed milk recipe *We used chocolate almond milk to make a chocolate condensed milk following the directions
¼ teaspoon salt
1 teaspoon vanilla extract
½ cup cocoa powder

If making vegan condensed milk, make that first.
*Skip this step if using store bought.
If making whipped topping from scratch, in a large bowl, scoop out the fat content from the top of your canned coconut milk and whip until stiff peaks form.
*If using store bought, pour out the contents of the tub and whip it.
Beat in vegan condensed milk, salt, and vanilla extract.
Beat in cocoa powder.
Pour into a reusable ice cream container or freezer safe, air tight container and store at least 6 hours or overnight.
Scoop out amount desired as needed.
Yields approximately 1 pint.

*See post for notes about Top 8 Allergy Free variation

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.