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Chocolate Ice Cream (Vegan, Gluten Free)

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5 from 1 vote

Easy, creamy chocolate ice cream made dairy free and vegan by coconut milk! If you're not strictly vegan, try my Americone Dream copycat recipe next.

Chocolate ice cream in a cone surrounded by pretzels

No eggs here

A while ago, I had done some research about different ways to make ice cream without using eggs because… well, frankly it's a pain in the ass. And I don't like the idea of raw eggs in my schtuff. So everything I've been making has been sans-egg.

But to make something completely dairy free, I knew I needed some combination of arrowroot powder and coconut milk, but it took a while to get the right proportions.

Magic ingredients: arrowroot powder and coconut milk

Since I knew that arrowroot powder makes the ice cream smooth and prevents ice crystals from forming when the ice cream is frozen, that was a necessity. And I remembered seeing coconut milk on the little pints of So Delicious Dairy Free ice cream at the store, so I did a little research on proportions and whatnot.

After some trial and error, I finally got it right.

Gluten free, dairy free and vegan chocolate ice cream

It's smooth like soft serve ice cream

And let me tell you – it's decadent. I prefer soft serve ice cream to hard-packed ice cream, so if you're like me I'm highly recommending that you only let this hang out in your freezer for a couple hours after you churn it because at that point it's smooth, rich, and just plain amazing.

Typically, vegan and/or gluten free recipes can be a pain in the ass with a million ingredients to make up for the stuff you're leaving out that make it poisonous* but this only has 6 ingredients and is super easy. I may never make chocolate ice cream any other way ever again. It's that good. 

*Obviously I'm being sarcastic here. I just have a couple health-conscious friends who exclaim things like “Sugar is poison!” on occasion so I used sugar free chocolate chips for this one, and I'm taking a tiny light-hearted jab at them. Love yooooooou. 

Chocolate ice cream in a cone

Make it your own

I made mine non-vegan by adding some crushed pretzels and Ghirardelli dark chocolate chunks to the batter, because… well, I don't owe you an explanation – I just did, OKAY? Okay.

All you have to do is use vegan-friendly ingredients and add/change the ingredients as you see fit to make it your own.

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Chocolate Ice Cream

5 from 1 vote
Creamy chocolate ice cream made dairy free and vegan by coconut milk!
Prep Time: 45 minutes
Cook Time: 5 minutes
Total Time: 50 minutes
Servings: 8 to 10 servings



  • In a small bowl, combine 1/4 cup coconut milk with arrowroot powder. Set aside.
    3 cups (678 g) coconut milk
    2 tablespoons arrowroot powder
  • In a large saucepan, combine the remaining coconut milk, cocoa powder and maple syrup. Bring to a boil, stirring constantly.
    3 cups (678 g) coconut milk
    2 tablespoons cocoa powder
    1/2 cup (161 g) Grade B maple syrup
  • Once it's brought to a boil, stir in the coconut milk/arrowroot powder mixture and stir until completely combined - the mixture should thicken a bit. Remove from heat.
  • Add vanilla and chocolate chips and stir until completely combined and chocolate is melted and smooth.
    1 teaspoon pure vanilla extract
    3/4 cup (135 g) dark chocolate chips
  • Pour mixture into a heat-proof bowl, cover with plastic wrap and place in fridge to chill. You want the mixture to be chilled, so if you're able to leave it for a few hours or overnight, that's your best bet.
  • I used my KitchenAid ice cream maker and let it churn for 30 minutes. In the last five minutes, I added my chocolate chunks and a dash of salt. If you're making it plain, you don't need to add anything and just let it churn until it's good and... churned.
  • Pour batter into a freezer-safe container and freeze for a couple hours if you want it to be soft-serve texture (or overnight, if you want to eat it after it's hardened).
  • Scoop it into a bowl, plop it on top of a cone, sprinkle it with toppings or whipped cream and enjoy!

Nutrition Facts

Calories: 324kcal | Carbohydrates: 28g | Protein: 3g | Fat: 24g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 31mg | Potassium: 359mg | Fiber: 1g | Sugar: 18g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 3mg

Nutrition Disclaimer

The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. Learn more here.

Recipe created by Leslie Kiszka

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