This amazing vegan ice cream recipe is deliciously rich ‘n creamy! The best homemade vegan ice cream—packed with coconut & chocolate chips, no churn.
What’s your favorite vegan ice cream flavor? I mean, of all time?
There’s this ice cream shop that I used to go to in Cambridge that had the BEST coconut chocolate chip ice cream. It was creamy, dreamy, packed full of coconut flavor and big chunks of chocolate.
The only problem was: every time I got that ice cream, my mom would watch on longingly because she couldn’t have any, and then rattle around the kitchen, pretending to be occupied and totally disinterested. Alas, all she wanted was a scoop of that delicious ice cream.
A few summers back, I realized it was high time that I make a healthy version of that ice cream and satisfy my mom’s everlasting love of coconut & chocolate, in one fell swoop. The result? Today’s delicious homemade vegan ice cream recipe!
How to Make Coconut Chocolate Chip Vegan Ice Cream
Today’s vegan ice cream is so easy to make, you won’t believe that it’s truly homemade vegan ice cream. See for yourself:
Blend
Add frozen bananas to a food processor and blend until crumbly.
Blend Some More
Add in the rest of your vegan ice cream ingredients (minus the vegan chocolate and coconut): coconut cream, maple syrup and vanilla.
Pulse
Pulse in coconut and vegan chocolate.
Enjoy
Enjoy the best homemade vegan ice cream! Or, chill your vegan ice cream in the freezer until it’s firm to your liking.
Vegan Ice Cream Recipes We Love: Almond Joy Vegan Paleo Ice Cream Recipe // 4 Ingredient Almond Butter Paleo Ice Cream (Keto, Vegan) // Coconut Milk Ice Cream – Keto Coconut Ice Cream
Just 6 Vegan ingredients for the Best Vegan Ice Cream Recipe
This healthy vegan ice cream is made with just 6 simple ingredients. Check it out:
Coconut Flakes
Coconut Cream
Bananas
Pure Maple Syrup
Pure Vanilla Extract
Paleo Vegan Chocolate
Storing and Freezing Your Homemade Vegan Ice Cream
Store your homemade vegan ice cream in a freezer-friendly container for 3-5 days. I truly love the texture and taste of this vegan ice cream on the first day, but it’s still good throughout the first 3 days, then okay ‘til day 5. 😉
is this homemade vegan ice cream recipe… paleo, non-dairy, healthy?
Is this coconut ice cream Paleo?
Yes! Just be sure to use paleo chocolate. I like chopping up this vegan + paleo chocolate bar and using it in place of these vegan chocolate chips.
Is it Non-Dairy or Dairy-Free?
Yes. This dairy free ice cream recipe is a great alternative to the usual dairy-rich ice cream you see. Some of the best non-dairy ice cream flavors are even store-bought!
Is it Healthy?
Relatively so. 😉 This vegan ice cream is made with healthy ingredients and refined sugar-free. As long as you don’t eat the entire batch in one sitting, you’re good.
Is it Vegan?
Yes! This healthy vegan ice cream recipe is made with non-dairy ingredients and without animal products. Woohoo! If you’re looking for a list of store-bought vegan ice cream, check here, here and here.
Rich ‘n creamy vegan ice cream that’s so easy to make, you won’t believe it!
Are you ready to get your homemade vegan ice cream on? 😉 <– I know, that totally sounded like I was inviting you to wear your vegan ice cream. Lol. What I meant was, are you ready to make the best homemade vegan ice cream ever?! Let’s do it! It’s always so wonderful sharing in these kitchen adventures with you. Can’t wait to hear what you think! ‘Til then…
Sending you all my love and maybe even a dove, xo Demeter ❤️
☀ Click below to Pin ☀
📸 Did you make this vegan ice cream recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸
Delicious Vegan Ice Cream Recipes (Healthy)
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- Vegan Vanilla Ice Cream
- Best Vegan Chocolate Ice Cream Recipe
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- Best Strawberry Vegan Ice Cream
Coconut Chocolate Chip Vegan Ice Cream Recipe – Homemade!
- Total Time: 10 minutes
- Yield: 8-10 servings 1x
- Diet: Vegan
Description
Coconut Chocolate Chip Vegan Ice Cream Recipe: this delicious vegan ice cream recipe is deliciously rich ‘n creamy! The best homemade vegan ice cream—packed with coconut & chocolate chips, no churn.
Ingredients
- 3 medium bananas, sliced and frozen
- ½ cup coconut cream*
- 1–2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- ½ cup unsweetened coconut shreds or flakes
- ¼ cup + 2 tablespoons chopped paleo chocolate or vegan chocolate chips
Instructions
- Add bananas to a food processor. Here is the food processor I use. Blend until crumbly.
- Add coconut cream, maple syrup and vanilla, blending until smooth. Scrape down the sides of the blender as needed.
- Add coconut & chocolate**, blending until just incorporated (2-4 pulses).
- 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!
Delicious Vegan Ice Cream Recipes
Notes
Here is the food processor I use to make this ice cream!
*You can use canned coconut cream, or 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. The translucent liquid is coconut juice.
**For delicate chocolate flakes: 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.
Storing Instructions: Keep in the freezer-friendly container, in the freezer for 3-5 days. Best on the first day, still good in the first 3 days. Okay through Day 5.
Nutrition Information is an estimate based on the best-selling, most common brands per ingredient. Also, it’s estimated based on 10 servings per recipe. 🙂
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: Chill
- Cuisine: American
Nutrition
- Serving Size: about 1/4 cup
- Calories: 123
- Sugar: 10g
- Sodium: 4mg
- Fat: 7g
- Saturated Fat: 6g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 1g
Keywords: vegan ice cream recipe, homemade vegan ice cream, vegan ice cream
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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!
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. .
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! 🙂
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.
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! 🙂
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
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!
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! 🙂
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! 🙂
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
Pamela (BrooklynFarmGirl) says
This ice cream looks so creamy and divine!
Demeter | Beaming Baker says
Thank you, Pamela! 🙂
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!
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. 🙂
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. 🙂
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! 🙂
Izzy Bruning says
Oh my goodness this looks incredible!!!
Izzy | Pinch of delight
Demeter | Beaming Baker says
Thanks Izzy! 🙂
Patrick@looneyforfood.com 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! 🙂
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
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!
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! 🙂