Easy Chocolate Ice Cream (Vegan, Dairy-Free)

Easy Chocolate Ice Cream (Vegan, Dairy-Free)

I’ve gotten into the habit of making almost all of our ice cream recipes dairy free. I like knowing that when they’re stashed away in the freezer, if we get company, (pretty much) everyone can indulge. I usually still go the custard route but I was feeling lazy over Christmas break and had promised Max that we could make chocolate ice cream, so I decided to adapt my favourite chocolate ice cream to be Philadelphia style (meaning, no eggs). It was a hit on all accounts – cool and creamy with a deep chocolate flavour. The chocolate is strong enough to mask the coconut so even those who aren’t fans of coconut should still enjoy this.

Straight out of the fridge after cooling overnight, it already has the thickness of a custard. Thanks to melted chocolate and the thickness of coconut milk we did not miss the eggy custard base one bit. It makes the process quicker and easier, and is just as good – I think I may just be lazy from now on and always make it this way!

Easy Chocolate Ice Cream (Vegan, Dairy-Free)

Easy Chocolate Ice Cream (Vegan, Dairy-Free)
Serves: 1 quart
If making 100% dairy free or vegan, make sure to use dairy free chocolate.
  • 2 cans coconut milk (full fat)
  • 3/4 cup sugar
  • 3 tablespoons Dutch-process cocoa powder
  • pinch salt
  • 5 oz. semi-sweet chocolate, roughly chopped
  • 1/2 teaspoon pure vanilla extract
  1. Pour 1 can of coconut milk into a medium-sized saucepan. Whisk in sugar, cocoa powder, and salt. Bring to a boil, reduce heat and simmer for 30 seconds, whisking constantly. Remove from heat and stir in chocolate until fully melted. Stir in remaining can of coconut milk along with vanilla. Allow to cool to room temperature, stirring occasionally. Cover and refrigerate for 8 hours or overnight.
  2. Give the chilled ice cream base a stir before processing in an ice cream maker, according to manufacturers instructions. Place in a chilled container and freeze for several hours, or until firm.

Adapted from The Perfect Scoop.


  1. Amanda @ Once Upon a Recipe says

    I love making ice cream with coconut milk! I know it totally still has fat in it, but for some reason, I still feel virtuous eating it! I’ve never tried a chocolate version and think I’d better do that, immediately.

  2. Peaches & Cream says

    This ice cream looks FANTASTIC! I can’t wait to make it-thanks so much!
    Beautiful photo:D

  3. marta says

    Thank you for this recipe. Everybody loved our first homemade ice cream. Do you think I could substitute sugar with honey or maple syrup instead? Would that work?any recommendations on that? Thanks!

    • says

      Hi Marta! I’m so glad you enjoyed the ice cream! It should work just fine swapping maple syrup or honey for the sugar. I tend to lean towards maple syrup because it doesn’t overpower other flavours very easily, and honey tends to if a lot is used and can be even more cloying then sugar. But either should work as a substitute just fine! If you do go with honey you may want to start with 1/2 cup and see how it tastes. Have fun! I’d love to hear how your experimentation goes! :)

  4. Brianne says

    This recipe is perfect! For whatever reason I have developed lactose intolerance with my second pregnancy. In the summer! The vegan ice creams you can buy at the store are pretty good but really expensive where I live. I love making my own and this recipe is so easy and so rich. Even my chef husband was impressed.