Ultimate Vegan Chocolate Ice Cream Recipe

You would never guess that this ice cream is completely dairy free! It's rich, creamy, stuffed full of chocolate and there's no need for an ice cream maker or any churning!

This ice cream is a chocolate lovers dream! It's rich, creamy, incredibly chocolatey and the best part is how easy it is to make!

My super simple vegan chocolate ice cream recipe needs just four main ingredients and a little mixing, then before you know it you have a tub of delicious homemade chocolate ice cream waiting for you in your freezer! It’s scoopable in just four hours and tastes amazing by itself in a bowl, in an ice cream cone or inside ice cream cookie sandwiches!

It's completely customisable, so if you want to go all Ben & Jerry's you can add extra chocolate chips, cookie pieces, brownie chunks or much more!

This recipe makes one batch of ice cream which perfectly fills a 2lb loaf tin. It is best stored in the freezer and eaten within around one month.

This ice cream is dairy free, egg free, nut free, easily gluten free and of course completely plant based!

Fills one 2lb loaf tin

Chocolate sauce ingredients;

50g dark chocolate

40g vegan cream

Ice cream ingredients;

160g vegan condensed milk

250g vegan double cream

3 tbs cocoa powder

Any additions, e.g. chocolate chips, cookie pieces, brownie chunks

You will also need; one 2lb loaf tin, a mixing bowl, a spoon, electric hand mixer, small microwavable bowl

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Method

1. Begin by making your chocolate sauce. Add the chocolate and cream into a small microwavable bowl and heat slowly in the microwave in short bursts, stirring in between

2. Once melted together, stir and set aside until needed

3. Move on the making your ice cream base. In a large mixing bowl, add the cream, condensed milk and cocoa powder and whip together using an electric hand mixer until thick and fluffy

4. If you would like to add any additions to your ice cream, gently fold them into the ice cream mixture now

5. Begin to layer up your ice cream in the 2lb loaf tin or similar sized container

6. Pour around 1/3 of the ice cream into the tin, then drizzle over around a 1/3 of the chocolate sauce

7. Repeat layering the second 1/3 or mixture and then the final third

8. Take a thin knife or the handle of a spoon and gently swirl through the ice cream to ripple the chocolate sauce throughout the mixture

9. Place the tin of ice cream in the freezer for at least four hours until set firm enough to scoop

10. Now your ice cream is ready to eat!

Tips & Tricks!

• I added homemade brownie chunks into my ice cream, but extra chocolate chips, small cookie pieces or sliced up chocolate bars would also taste delicious!

• I made the plain brownie base from my s’mores ice cream cake recipe and chopped about a third of it up into small pieces to make a chocolate brownie ice cream; Vegan S'mores Brownie Ice Cream Cake Recipe

• You could double the amount of chocolate ganache you make and drizzle extra chocolate sauce on top of your ice cream when you serve it! It will set as it cools, but just gently reheat in the microwave until it’s runny enough to drizzle

• I used Food Thoughts cocoa powder (gifted)

• I used Elmlea plant double cream and Nature's Charm coconut condensed milk for my ice cream

• If you want a less rich chocolate ice cream, you can leave out the chocolate sauce and any extra additions and just make a plain chocolate flavoured ice cream

• Make sure you use gluten free additions to keep your ice cream gluten free if needed

• The ice cream needs a lot of whipping, so I like to use my trusty cheap and cheerful Kenwood hand mixer; https://amzn.to/3P4x5gG

• This is my 2lb loaf tin; https://amzn.to/4gEYj9p

• These are my mixing bowls - https://amzn.to/489iB6s