This original chocolate chip vegan ice cream recipe tastes like old-fashioned dairy ice cream. It has a smooth and rich flavor. 
Your non-vegan friends and family won’t even know it’s dairy-free. Make it in an ice cream maker and you can eat it soft serve style. Or freeze it for an extra five minutes and you can serve scoops of it!
If you’re looking for vegan ice creams, you might like this Cold Brew Coffee Ice Cream or our Maple Banana Cinnanut Ice Cream. For other tasty vegan treats, have a look at our Desserts page.
When using coconut milk to make vegan ice cream, you might find little pieces of the fat in the milk will freeze solid. This makes for a pretty gross nice cream eating experience. To avoid having those tiny fat chunks in your dessert, heat the coconut milk slightly before using. Pour the canned coconut milk into a medium mixing bowl or a medium saucepan on the stove. Microwave in 10 to 15 second intervals a couple of times, stirring each time to remove any undissolved fat. On the stove top, heat over a low heat, stirring occasionally, to melt any fat. Mixture should never get hot, just slightly warm. This extra step is so worth it!
GLUTEN FREE OPTION: To make a gluten free version of this recipe, be sure your non-dairy chocolate chips are also gluten free.
| Prep Time | 30 - 40 minutes |
| Servings |
servings
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- 3 1/2 - 4 cups canned coconut milk or just use two cans, shaken well before opening
- 2 cups unsweetened almond milk
- 1/2 cup maple syrup add more for your desired sweetness
- 1/4 teaspoon salt
- 3 teaspoons vanilla
- 1/2 cup non-dairy mini chocolate chips added toward the end of freezing for even distribution, use gluten free chocolate chips if needed
Ingredients
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- Pour the canned coconut milk into a medium mixing bowl or a medium saucepan on the stove. Microwave in 10 to 15 second intervals a couple of times, stirring each time to remove any undissolved fat. On the stove top, heat over a low heat, stirring occasionally, to melt any fat. Mixture should never get hot, just slightly warm.
- Let coconut milk cool slightly.
- In a large mixing bowl, mix all of the ingredients except for the chocolate chips. After stirring, check the flavor to see if you need more maple syrup for your desired level of sweetness.
- Pour the mixture into your ice cream maker and run for 30 to 35 minutes.
- At the point where the ice cream starts to thicken, add in the chocolate chips until all chips are in the mix. After about 35 minutes, the ice cream should be soft serve consistency.
- Serve immediately or remove the freezing tub of ice cream from the machine and pop it into your freezer for an additional five minutes. After freezing the additional five minutes, the ice cream should be the consistency of carton ice cream. If not, freeze the ice cream a few minutes more or until you can scoop it.
- Scoop into bowls and top with your favorite nuts, fruits, sweet sauces, or sprinkles!
I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut. We love seeing hashtags #keylimecoconut #keylimecoconutblog and #beachbumvegan when you try our recipes.