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Chocolate Ice Cream is one of my favorite flavors. Even though this is not made with milk or eggs, it is so rich and creamy. With little chocolate chunks mixed within, this is my favorite coconut cream ice cream.

I have made vanilla ice cream from coconut cream and it tasted so good. I used that recipe as a stepping stone for this recipe, but I wanted this to be special. If I am going to enjoy chocolate ice cream, I want it to be really chocolatey. So I had the idea to pour in melted chocolate chips while the ice cream was churning and it turned out perfectly.

This ice cream has a taste similar to chocolate pudding and is really rich in flavor. 10/10 I would recommend this for anyone needing some delicious vegan chocolate ice cream.

Important note: This post contains affiliate links, but it does not affect my opinion of the products. I used all of these and love these products. You can read my full disclosure here.

Ingredients

For the ice cream base:

• Coconut cream. This is the plant-based fat to make the ice cream rich and creamy. The subtle coconut taste is overpowered by the chocolate.
• Sugar. Of course! It needs more sugar than my vanilla ice cream in order to balance the bitter cocoa powder. I use cane sugar, but any granulated sugar should work fine.
• Vanilla extract. For the flavor.
• Creamy non-dairy milk. Choose a non-dairy milk that is high in fat, like oat milk, soy milk, or pea milk.
• Cocoa powder. This is a must for chocolate ice cream.
• Cornstarch. This will thicken the cream mixture. Usually, in traditional ice cream, they add egg yolks as a thickener, but cornstarch will work just as fine.
• Salt. Just a little bit to bring out the flavors of the chocolate and balance out the sweetness.

For the chocolate crackle:

• Coconut oil. Coconut oil hardens really quickly when cold, so this will help it freeze in the ice cream machine.
• Chocolate chips. I use Enjoy Life semi-sweet chocolate chips, but you can use any milk-free chocolate.

Procedure

This process will be practically the same as making my vanilla ice cream. Add the coconut cream, milk, sugar, cornstarch, and cocoa powder to a pot and whisk to combine.

Heat until the mixture starts to bubble and then lower the heat to a simmer. Make sure you whisk constantly to prevent it from burning the bottom. Once it thickens and coats the back of a spoon, it is ready.

Transfer mixture to a bowl or Tupperware. Stir in the vanilla extract and salt. To make sure no skin forms on the top as it cools, cover the top with plastic wrap so it touches the surface.

Let it chill in the fridge until completely cool. This could take several hours, so it is best to leave it there overnight.

While you are waiting, place your dairy-free chocolate in a microwave-safe bowl and heat it at 30-second increments until it melts. Mix in the coconut oil and mix until smooth. Set it aside.

Once your chocolate cream in cool, remove the plastic wrap and pour it into a measuring cup. While the ice cream machine is on, carefully pour the mixture. It will start to thicken as it freezes. About 20 minutes in, pour the chocolate and it will begin to harden almost immediately.

Once the ice cream reaches soft-serve consistency, it is ready to be put in a container and laced in the freezer to chill for at least 3 hours. This ice cream is rich and fudgy and perfect for a summer treat. I hope you enjoy it!

If you tried this recipe, let me know in the comments below. I would love to hear from you! I do not have a sweet tooth, but I LOVE ice cream. Vegan ice cream is very pricey, so it is nice to make delicious ice cream at home.