Coconut Chocolate Chip Vegan Ice Cream Recipe – Homemade!
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 ❤️
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📸 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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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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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!
★★★★
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!
OK, thanks so much Demeter, I’m definitely going to give it a go!
Amazing recipe. I just plain cacao powder instead of choc chips and it is delicious! Just waiting for it to set now. .
★★★★★
Ooh!! What a great idea, Vicki! 🙂 Enjoy. .
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
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! 🙂
Why does it only last for a week in the freezer?
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.
This is an amazing ice cream! Just perfect for the upcoming summer days!
Thank you, Agness! Hope you enjoy! 🙂
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.
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! 🙂
Beaming Baker I Love This Idea!!!!!! Plus thank you for responding to my nutrition question! Have a great evening!!!!
Wonderful! It’s my pleasure to help. Hope you just love it! xo
So I’m really picky and cauliflower is also not something I’d eat. This may not be a good recipe for me
What is the nutrition value in this? We count carbs. Thank you. Holly Stewart
Hi Holly! I just calculated and entered the nutritional information onto the blogpost (below the recipe). 🙂 It’s my pleasure. Enjoy!
I wonder if I could churn this in my table top ice cream maker?
Hi Phyllis! Are you looking to churn it after it’s blended? 🙂
Yes, just wondering if it would be creamier/have a better texture?
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! 🙂
Hi, this sounds go delish, I will be trying it this weekend, Can you tell me approximately how many servings this yields?
Oops, just saw it! 2 cups! Thanks
And I *just* saw this comment! Lol. My pleasure! 🙂
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! 🙂
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!.
★★★★★
Thanks so much, Ashika! 🙂 I hope you and your son just love this! 🙂 Happy ice cream-making! <3