Vegan Chocolate Ice Cream


It seemed only fitting to celebrate National Ice Cream Day with the very first dairy-free ice cream recipe that I made. I shared this recipe for vegan chocolate ice cream over ten years ago, and wanted to make sure it was every bit as good as I remembered. But since my freezer is packed with non-dairy ice cream pints for review (two dozen – no joke!), I asked Leah to test it again. She also took some lovely pictures to show you just how rich and creamy this easy, classic dessert is.

Vegan Chocolate Ice Cream Recipe - Easy, uses everyday dairy-free ingredients and NO coconut!

Leah gave this vegan chocolate ice cream a very positive review, but recommended further heightening the flavors with a little salt. Brilliant! If you’re a fan of Modern Family, then you know that even Sophia Vergara can’t resist that perfect pinch of salt in chocolate.

And if you don’t have an ice cream maker, all is not lost. Simply use firm silken tofu, chill in the refrigerator, skip the freezing process, and enjoy it as a creamy chocolate mousse!

Vegan Chocolate Ice Cream Recipe - Easy, uses everyday dairy-free ingredients and NO coconut!

Special Diet Notes: Vegan Chocolate Ice Cream

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, vegan, plant-based, and vegetarian.

Vegan Chocolate Ice Cream
Prep time
Cook time
Total time
This makes quite a bit of vegan chocolate ice cream (about 1 quart), so you may need to freeze it in two batches if using a small ice cream maker. Please note that the Prep time does not include chilling, churning and freezing (which is all hands off time).
Serves: 8 servings
  1. Melt the chocolate and let cool for 5 minutes.
  2. Put the tofu in a blender and process until very smooth. Add the melted, cooled chocolate and process until well combined. You may have to stop and scrape down the sides of the blender.
  3. Add the milk beverage, vanilla, and salt and puree until smooth.
  4. Cover and chill the mixture in the refrigerator for 1 hour or more, to cool.
  5. Pour the mixture into an ice cream maker and churn according to manufacturer's instructions.
  6. Enjoy immediately as soft serve or pack into a freezer-safe container and freeze until solid.
Extract Options: You can swap in another extract (such as orange, mint or almond), or 2 tablespoons of liqueur, depending on the flavor your cravings.
Vegan Chocolate Ice Cream Recipe - Easy, uses everyday dairy-free ingredients and NO coconut!

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Thinking of flavor variations. Do you think peanut butter with cocoa powder would produce the same creamy texture?

  2. Carol lindsay on

    Hi Alisa I’m on a roll looking for recipes to help me reach and keep my goal to achieve my million steps in 90 days and to continue to make many nutritious foods. like you I want to blog and share stories, food and more with other women who struggle in their life journey. when God, completes making the garden of eden, he said it was good. and on that note so is your silken chocolate tofu ice cream. i’m on the bus watching and typing so please excuse my typos.

  3. I don’t have my ice cream maker anymore, but I have always wondered if silken tofu would work like this. Do you think the chips are necessary? I was thinking about making it with cocoa (which I do for mousse all the time), but I wonder if the stabilizers in the chips do something to help with the freezing part.

    • Hi Katie, the chocolate provides two major components over cocoa powder – cocoa butter and sugar. You can of course sweeten to taste, but it won’t be as creamy, the proportions will need adjusting, it will make less, and will have a more pronounced tofu flavor. That said, you might just try freezing your mousse recipe! The cocoa butter in the chips definitely helps to make a richer, creamier ice cream and adds bulk.

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