Coconut Chocolate Chip Vegan Ice Cream (Paleo, V, GF): an easy, 6 ingredient recipe for creamy chocolate chip ice cream bursting with coconut flavor. Vegan, Paleo, Gluten-Free, Dairy-Free.
So a few weeks ago, I was visiting my mom and sister Jenny in Boston. I got the usual requests for cookies, candy, banana bread and wait for it: smoothies. Yep, smoothies!
Some of you might be surprised that my fam would ask for smoothies out of all the things I could make. Why not coconut chocolate candy? Why not my super fudgy brownies? Why not pizza? Okay, I don’t actually have a recipe for pizza on Beaming Baker, but I totally wish I did! Plus, it’s pizza. Why wouldn’t someone ask for this… right?
Anywho, the reason why they asked is because I’ve become a bit of a smoothie fanatic. You might’ve noticed a few (or more) smoothie recipes on the blog… But I actually realized last summer that all the work (okay fine, it’s not really that much work) that goes into making a smoothie puts it one step, one skip, and one ingredient away from being vegan ice cream.
So this time, when Grams and Jenny asked for smoothies, I thought I’d whip up a teeny, tiny, but more like hugely, awesome surprise for them. You guessed it: this Coconut Chocolate Chip Vegan Ice Cream.
As you may have noticed, my family’s really big on all things chocolate and coconut. And, really, anything edible. Ahem. That was why, last summer, I whipped up this toasted coconut chocolate chip nice cream. I absolutely still love this recipe, but this summer, I wanted to take that recipe and kick it up like 500 notches.
Make that 500 tasty notches.
See, while that recipe was very tasty and chockfull of delicious texture, there was just something missing. It was a tad bit… healthy tasting. Nothing wrong with that if you’re looking for something, well, healthy tasting, to “satisfy” those tasty health buds of yours. Alright, I don’t really know what the heck health buds are, but work with me, would ya?
Anyway, I really wanted this ice cream to blow my mom and sister’s socks off. And I surely did not want them to say anything about this coconut chocolate chip vegan ice cream tasting… healthy. So I reworked the entire recipe, with a good dose of help from coconut cream and a bit of that excitement that always comes from spontaneously whipping up something new. 🙂
Then I presented them with their very first scoops of this Coconut Chocolate Chip Vegan Ice Cream. I actually waited with bated breath, staring at them as intensely as possible while waiting for the verdict on a new recipe casually as can be… And the first thing my mom says is…
Well, nothing. She was too busy eating. Good Sign #1.
Then, she said, “Did you write this recipe down? What if you can’t make this again? You know, I always forget to write good recipes down, then, I remember to do all the things I don’t care about. Isn’t that annoying? And when can you make this again? Did you add any sugar to this?” Good Sign #2, except for the annoying part and everything else after that. Heh. Heh.
Then, she and Jenny started looking at each other’s bowls, and began to hunch their shoulders protectively over their bowls, glaring at each other, daring the other to ask for sharesies. Good Sign #3.
Then then, I heard the clanging of those spoons against empty bowls. And then the scraping of those spoons in a futile search for more ice cream in said empty bowls. Good Signs #4 and #5. All of these good signs have become a thing with my mom, as she did the exact same thing when I brought over some of my 3 Ingredient Strawberry Coconut Sorbet for her to try. Ah, Mommy…
As such, I think it’s safe to say that this vegan ice cream awesomeness is well, freaking awesome! When both Jenny and Grams like (and can agree on) a recipe, we’re gold. But in case you still need convincing, let me tell you all about this Coconut Chocolate Chip Vegan Ice Cream. It’s:
- super easy to make
- awesomely no-churn!
- vegan, paleo, gluten-free, dairy-free
- made with just 6 ingredients
- creamy, thick, delicious
- packed with chocolate and coconut YUM
- plant-based and allergy-friendly
- made from deliciously healthy ingredients
- wonderfully scoopable
- perfect for dessert, a mid-afternoon treat, or a movie night (oh, wow, we should totally do this soon!)
So whaddya think? Are you ready to make paleo vegan ice cream history? Okay, fine… I’m not totally sure why this would make history, but that made it sound so much cooler, didn’t it? Grab your favorite food processor or blender, your most whimsical apron (because that definitely makes making things so much more fun), and an appetite for frozen dessert deliciousness. It’s time to all scream ice cream! And just in case you’re feeling more like a coconut cookie, try my super summer-ready lemon coconut macaroons! They’re amazing. ????
I’m so happy to be whipping up all manner of homemade treats with you. I can’t wait to hear what you think. In the meantime, tell me:
What’s your favorite ice cream topping?
Sending you all my love and maybe even a dove, xo Demeter ❤
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More Paleo Vegan Desserts you might like…
Ultimate Fudgy Paleo Vegan Brownies | Paleo Almond Joy | No Bake Paleo Chocolate Almond Butter Bars | Paleo Chocolate Coconut Cups | No Bake Paleo Chocolate Pecan Bars | How to Make Chocolate Ganache Recipe | 4 Ingredient Paleo Coconut Macaroons Recipe (one of my absolute faves!!)
- 3 medium bananas, sliced and frozen
- ½ cup coconut cream*
- 1-2 tablespoons pure maple syrup
- ½ teaspoon pure vanilla extract
- ½ cup unsweetened coconut, shreds or flakes
- ¼ cup vegan chocolate chips
- Add bananas to a food processor. Blend until crumbly. Add coconut cream, maple syrup and vanilla, blending until smooth. Scrape down the sides of the blender as needed.
- Add coconut, blending until just incorporated (3-6 pulses).
- Add chocolate chips to a small, microwave-safe bowl.** Heat in the microwave in 15-second increments until melted. Stir in between increments, until smooth. Scrape melted chocolate into the blender. Pulse a few times to combine. Scrape down the sides of the blender as needed.
- If you like super soft, melty ice cream, enjoy immediately. If you want your ice cream firm and scoopable: pour into a freezer-friendly, airtight container. Freeze for 3-6 hours, or until completely frozen. Allow to thaw for 5-15 minutes before scooping. Enjoy!
- *You can use canned coconut cream, or you do the following: Allow a can of full-fat coconut milk to settle for 1-3 days—set it in a stable, cool environment. Open the can and scoop the firm, creamy white part off the top—this is the coconut cream.
- **You can skip this step (melting chocolate) and simply add mini vegan chocolate chips instead. I like this step because it creates soft chocolate flakes that are deliciously dispersed throughout the ice cream.
- Store in an airtight container in the freezer for up to 1 week. Before serving, allow to thaw for about 5-15 minutes. Scoop and enjoy!
- More vegan + gluten-free frozen desserts: paleo ice cream bars, dark chocolate nice cream, blueberry coconut popsicles.
- Nutrition Facts are an estimate, calculated based on 1 tablespoon of maple syrup used in the full recipe.
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Here are a few items I used in today’s recipe! 🙂
Food Processor | Silicone Spatulas | Gluten Free Sugar Cones
Coconut Cream | Coconut Flakes
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Marsha | Marsha's Baking Addiction says
This recipe came just in time! It’s pretty hot over here in the UK at the moment, and I could go for a scoop or two of ice cream right now. This coconut chocolate chip ice cream sounds and looks incredible, Demeter, and only 6 ingredients! 🙂
Demeter | Beaming Baker says
Woot woot! That’s wonderful to hear, Marsha! It’s currently raining cats and dogs here right now. Lol. Enjoy! 🙂
Cheyanne @ No Spoon Necessary says
Well it sounds like you had a wonderful time in Boston! I mean, family fun AND food was involved! As much as I love pizza, I think I’d be requesting you make me a few gallons of this vegan ice cream if you came to visit! This looks soooooooo freggin’ delicious, D!! You know I LOVE me some coconut!! I absolutely HAVE to make this with white chocolate! I bet that is SOOOOO stinkin’ yummy! I will probably eat 3 gallons in one sitting and then thank you for making me gain 3 pounds right before bathing suit season. But you know what? WORTH IT!!!!!! Yummy yummy yummy, I need vegan ice cream in my tummy! 😉 PINNED! Cheers, love! xo
Demeter | Beaming Baker says
I surely did! Boston is the best! 🙂 Oh…if you insist on skipping the pizza, I’ll go ahead and take your share… and you can have my share of this ice cream. 🙂 I’ll be making up a special batch with white chocolate, just for you. 😉 Totally worth it! Lol. Hugs! xoxo
Jac K says
Recipe looks amazing! Where do you find vegan chocolate chips? Are the caffeine free? I can’t eat chocolate since I’m highly allergic to caffeine- I would love to find a soy free dairy free caffeine free chocolate or chocolate chip substitute. I was getting carob chips but can’t find those anymore without soy in them 🙁
Demeter | Beaming Baker says
Thanks Jac! 🙂 You can find vegan chocolate chips at most grocery stores, usually in the health foods section, as well as at stores such as Whole Foods or Trader Joe’s. Some brands also make dairy-free chocolate chips, but use equipment that may come into contact with dairy, so keep that in mind. You can also find dairy-free allergy friendly chocolate chips from brands like Enjoy Life online at sites such as Amazon. Hope this helps!
Natalie | Feasting on Fruit says
And let the frozen BB treats BEGIN!!! Okay so there was that smoothie a couple weeks back so technically they already began, but let’s celebrate again anyways because it’s ice cream season and that makes me mega happy???? And you even broke out the cute little cones so MEGA happy, I tell you! It’s funny how something as healthy as a smoothie just needs one little extra nudge to be something so very magically decadent (but still healthy!) as perfectly scoop-able ice cream. No lie, just 2 days ago I tried adding coconut cream to my nice cream and wow. Just wow. Why haven’t I been doing this all along? So much creamier and more…luscious???? That combo will be a big part of my summer I think. Also love you mix-in choices here❤️ Yep, it’s handheld summertime perfection!???? xoxo
Demeter | Beaming Baker says
AW, YEAH!!!! 🙂 ???? That smoothie… oh that smoothie! ???? Ice cream season is the BEST! And if there are no cones, what’s the point? 😉 Coconut cream makes all the difference, right? So good. I can’t wait to see how it all plays out this summer. 🙂 xoxo
[email protected] says
This sounds creamy dreamy good! I used to make vegan ice cream at my coffee shop with coconut cream. I’d always have a bunch of coconut milk cans in the fridge ready to go ! Makes it so rich tasting!
Demeter | Beaming Baker says
Woah, you must be a huge expert in coconut cream/vegan ice cream making! I’m intrigued! 🙂
Izzy Bruning says
Oh my goodness this looks incredible!!!
Izzy | Pinch of delight
Demeter | Beaming Baker says
Thanks Izzy! 🙂
Emma @ Lights, Camera, BAKE! says
As my mother has arthritis she has been trying the paleo diet so I’m sure she is going to love this recipe when I surprise her with it. I have a love for coconut and chocolate also. It’s one of my favourite flavour combinations!
Demeter | Beaming Baker says
I’m sorry to hear that, Emma. <3 I hope you two get to try this and just love it. 🙂
Emma @ Lights, Camera, BAKE! says
Thank you. I’m sure we will! 🙂
Ashley @ The Naked Food Life says
This ice cream is the perfect combo of all things delicious. I agree that coconut cream is life-changing in nice cream. Sometimes I even caramelize the bananas in coconut oil first for extra indulgence. Love your photos and all the chocolate bits!
Demeter | Beaming Baker says
Coconut cream makes all the difference! Oh gosh, I’ve totally got to try caramelizing the bananas! Thank you for your sweet comment, Ashley. 🙂
Christina Bauer says
I made this today and it is SO GOOD! Instagrammed it 🙂 I used cacao nibs in place of melted chocolate for a nice crunch. I’ll be making this on repeat all summer.
Demeter | Beaming Baker says
Woohoo!! So glad you enjoyed it, Christina! Can’t wait to see it on IG. 🙂
Ela says
So glad I found your blog through Pinterest! Definitely going to check out more of your recipes as I love baking too. Your vegan ice cream looks so good. 🙂
Demeter | Beaming Baker says
I’m so glad that you’re here, Ela! 🙂 Can’t wait to see what you try first!
Pamela (BrooklynFarmGirl) says
This ice cream looks so creamy and divine!
Demeter | Beaming Baker says
Thank you, Pamela! 🙂
Ashika | Gardening Foodie says
WOW this is such a great recipe, I have been looking for a dairy free icecream recipe for a long time now, because my son is allergic to dairy products. I so glad that I found your blog. Love the amazing recipes. Thanks for sharing this wonderful recipe. Saving and pinning!????
Demeter | Beaming Baker says
Thanks so much, Ashika! 🙂 I hope you and your son just love this! 🙂 Happy ice cream-making! <3
Elaine says
Hi, this sounds go delish, I will be trying it this weekend, Can you tell me approximately how many servings this yields?
Elaine says
Oops, just saw it! 2 cups! Thanks
Demeter | Beaming Baker says
And I *just* saw this comment! Lol. My pleasure! 🙂
Demeter | Beaming Baker says
Hi Elaine! The entire recipe makes about 2 cups. So if each serving is 1/2 cup, then you’d have 4 servings. If each serving is 1/4 cup, you’d have 8 servings. The choice is yours. Can’t wait to hear what you think! 🙂
Phyllis Malone says
I wonder if I could churn this in my table top ice cream maker?
Demeter | Beaming Baker says
Hi Phyllis! Are you looking to churn it after it’s blended? 🙂
Phyllis Malone says
Yes, just wondering if it would be creamier/have a better texture?
Demeter | Beaming Baker says
I’m not sure. The thing I love about this recipe is that you can skip the whole churning part. 😉 If you’d like, you can try both routes and see which tastes better. I’d love to hear the results! 🙂
Holly says
What is the nutrition value in this? We count carbs. Thank you. Holly Stewart
Demeter | Beaming Baker says
Hi Holly! I just calculated and entered the nutritional information onto the blogpost (below the recipe). 🙂 It’s my pleasure. Enjoy!
Sarah says
I do not like bananas at all. I don’t like the taste the smell the texture…any of it. Bananas have a strong taste. What can I use in place of bananas.
Demeter | Beaming Baker says
Hi Sarah, good question! It might sound odd, but you can try using frozen riced cauliflower. When blended, the cauliflower adds a creamy texture that might just make it a good substitute for the frozen bananas. You might also have to increase the maple syrup and the coconut to taste. I’ve never tried this before, so proceed with caution. Lol. Can’t wait to hear how it turns out! 🙂
Holly says
Beaming Baker I Love This Idea!!!!!! Plus thank you for responding to my nutrition question! Have a great evening!!!!
Demeter | Beaming Baker says
Wonderful! It’s my pleasure to help. Hope you just love it! xo
Sarah says
So I’m really picky and cauliflower is also not something I’d eat. This may not be a good recipe for me
Agness of Run Agness Run says
This is an amazing ice cream! Just perfect for the upcoming summer days!
Demeter | Beaming Baker says
Thank you, Agness! Hope you enjoy! 🙂
Lindsay says
Why does it only last for a week in the freezer?
Demeter | Beaming Baker says
Hi Lindsay, the fruit (particularly the bananas) decrease the (freezer) shelf life of the ice cream. 🙂 I always find it creamier and fresher the first few days after making it.
Kathryn Herbert says
I was wondering if you could replace the maple syrup for ricemalt syrup. Could you also just use high cocoa content chocolate or just sugar free chocolate?
Thankyou
Kathryn
Demeter | Beaming Baker says
Hi Kathryn, I’ve never tried the rice malt syrup, but it might just work. Sugar free chocolate or high cocoa content chocolate will work just fine! 🙂 Can’t wait to hear what you think! 🙂
Vicki says
Amazing recipe. I just plain cacao powder instead of choc chips and it is delicious! Just waiting for it to set now. ????
Demeter | Beaming Baker says
Ooh!! What a great idea, Vicki! 🙂 Enjoy. ????
Carl says
Wow, this looks great. I really like how it doesn’t use nut milks (unlike most other vegan recipes). How did you find it held up after a few days in the freezer? Did it get icy? I’m making my first attempts at vegan ice creams and I’m finding it difficult to keep those ice crystals in check!
Demeter | Beaming Baker says
Hi Carl! Thank you! This recipe tends to hold up pretty well for about a week. The iciness really sets in with recipes that have a high water content, from coconut juice or almond milk—so I precisely avoided including those in here. 😉 Also, giving the vegan ice creams a 5-10 minutes (at least) to thaw is a big help!
Carl says
OK, thanks so much Demeter, I’m definitely going to give it a go!
Jane Headley says
Ok I made this today! Taste good already before I even put it in the freezer. My daughter-in-law has an ice cream social tomorrow and my granddaughter and her husband are in from Germany. They are both vegan, so made this plus two more vegan recipes. Don’t know if they are your, but peanut butter swirl, and strawberry Sobae, my daughter-in-law makes the rest one that a old recipe from my mother-in-law vanilla without eggs. Can’t wait for them to try mine.
Demeter | Beaming Baker says
Wonderful! I just love having a taste before it’s even frozen. Hehe. 😉 Yep, those other recipes are mine too! I hope the ice cream social was a huge success! Enjoy. ❤️
Dena A. says
Yummy, yummy, yummy!!! Love it!
Demeter | Beaming Baker says
Woohoo! So happy you enjoy the ice cream Dena! 🙂