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A no-churn vegan ice cream? It sounds almost too good to be true, but this easy vegan chocolate ice cream is the REAL DEAL! This is a silky smooth chocolate ice cream made with coconut milk, and cocoa.

vegan chocolate ice cream (no churn)

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Guys, this post is a little bitter-sweet. Well, actually, it’s quite sweet. Helllllo chocolate ice cream! BUT it’s bitter-sweet in that this is my LAST chocolate post for February. Wah! I’ve had so much fun the past two weeks. Should we review? 

Giant peanut butter cup, vegan chocolate beet cake, strawberry-chocolate bark, salted chewy brownie cookies and last but not least, this VEGAN chocolate ice cream!

Why vegan, I pretend to myself that you’re asking? You all know I like experimenting with different ways of making foods, and this is a project I’ve wanted to try for a while. I LOVE, love to make no-churn ice creams using my easy whipped cream and condensed milk method, but all my dairy-free pals have been left out thus far. Until now!

vegan chocolate ice cream (no churn)

How do you make vegan no-churn ice cream?!

As I mentioned above, I’m using the same method as I always use, except this time I’m using coconut whipped cream and sweetened CONDENSED coconut milk. I saw a can of this stuff on the shelf somewhere once, and the brilliancy of this plan was formed. If using condensed milk with dairy whipping cream works so well for no churn ice cream, why not the coconut kind?

Turns out, it works just as well! I had to play around with the ratios a bit to find the right balance between the condensed milk and the coconut cream, but I think I’ve got it locked down.

Where can I find sweetened condensed coconut milk?

I was able to find a can at my local health food store, but not at my local grocery store. But the good news is, you can ABSOLUTELY find this on Amazon! This is the kind that I have been buying. This is the brand I’ve been buying.

You’ll need 1 whole can of it for this recipe, along with 1 can (400mL) of refrigerated coconut cream

Make sure you refrigerate the coconut cream for at least 24 hours before you make this recipe. 

So, when the coconut cream has been refrigerated and you’re ready to get going, scoop out the cream from the can and place it in the bowl of an electric stand mixer fitted with the whisk attachment. You can also use a handheld electric mixer!

Whip the cream on high until it starts to get light and fluffy, like traditional whipped cream. Then add the cocoa powder, and continue to whip. Once everything is nicely blended together, fold in the condensed coconut milk with a spatula.

Spread the mixture out into a freezer-safe container, using a spatula. I always like using loaf pans! You can line it with parchment paper for easier clean-up, but it’s not necessary.

Freeze the ice cream for 5-6 hours before serving.

NOTE: The ice cream is pretty hard when you first take it out of the freezer. You will need to wait at least 20 minutes before scooping to serve it! If you don’t like the idea of waiting, you can add 1-2 tablespoons of vodka into your ice cream mixture before freezing and it’ll be a little less hard.

How long can you store vegan no-churn ice cream?

The ice cream will keep just fine for a couple of weeks, as long as it’s covered! As I just noted above, it gets quite hard. The longer you keep it frozen, the more time it might take to be soft enough to scoop out and enjoy.

You can even have some fun with this chocolate ice cream by adding in some chopped up nuts, dairy-free chocolate chips or other vegan candies! 

I definitely feel like I’m finishing off my chocolate blog post extravaganza with a bang. I think next year I’m going to need the ENTIRE month. 

What do you think!?

Happy Valentine’s Day (weekend)!

vegan chocolate ice cream (no churn)

vegan chocolate ice cream (no churn)

I’ve already made it pretty clear that I adore ice cream. Here’s a few of my favorites:

And for some other vegan treats, check these out:

Pease note! This ice cream will need about 20 minutes at room temperature before it is scoop-and-serve ready, unless you add vodka (see recipe notes).

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vegan chocolate ice cream

Vegan Chocolate Ice Cream (No-Churn)

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5 from 18 reviews

  • Author: Katherine | Love In My Oven
  • Total Time: 10 minutes
  • Yield: 1 pint 1x


A no-churn vegan ice cream? It sounds almost too good to be true, but this easy vegan chocolate ice cream is the REAL DEAL! This is a silky smooth chocolate ice cream made with coconut milk, and cocoa.


  • 1 can (400mL) full-fat coconut cream, refrigerated*
  • 1/2 cup cocoa powder
  • 1 can (250mL) sweetened condensed coconut milk
  • optional: 2 tablespoons vodka**


  1. In the bowl of a stand mixer fitted with the whisk attachment, or using a handheld electric mixer, scoop out the coconut cream and whip it on high until light and fluffy, about 2 minutes. Add the cocoa powder and whip again on high until incorporated (start out slow initially to avoid a cocoa powder dust cloud). Scrape out the entire can of sweetened condensed milk (and vodka, if using) into the mixture, and use a spatula to fold it in. Once everything is incorporated, empty the mixture into a freezer-safe container. I usually use a loaf pan lined with parchment paper. Smooth out the top of the ice cream and place it in the freezer for 5-6 hours.
  2. To serve, allow the ice cream to sit at room temperature for about 20 minutes before scooping. If you had added vodka, you should be able to scoop it out immediately. Place the un-used ice cream back in the freezer.

Ice cream keeps for about 2 weeks in the same freezer-safe container. The longer you have it in the freezer, the harder it will become and the longer you might have to leave it at room temperature before scooping!


*Be sure to refrigerate the can of coconut cream at least 24 hours prior to making the ice cream

**Adding vodka to the recipe will ensure that the ice cream is easier to scoop straight from the freezer; otherwise, you will have to wait about 20 minutes before scooping. You can’t taste the vodka!

  • Prep Time: 10 minutes
  • Category: ice cream
  • Method: no-churn
  • Cuisine: vegan
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Vegan Chocolate Ice Cream (No-Churn)

About Katherine

Heeey! Thank you for stopping by! I like 30-minute dinners and giant peanut butter cups made with only 3 ingredients. I LOVE food! If you do too, you're in the right place.

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