There are three things in life no one should be denied: love, happiness and chocolate. As we become more mindful and try to balance our enjoyment of food with ethical choices, simple creativity and a little love for cooking make it easy to recreate favorites to suit our values and cravings.
This vegan chocolate ice cream delivers a deep chocolate flavor in every spoonful. It’s naturally sweet and made with simple, non-dairy, gluten-free ingredients for a guilt-free indulgence. This no-churn vegan chocolate “nice cream” takes just 8 minutes to prepare.
I’ve noticed a strong interest in my chocolate recipes — and who can blame you? Chocolate is irresistible. This recipe is one of the creamiest, most satisfying vegan chocolate nice creams I’ve tried. It’s rich, nutty, and perfect as a healthier treat to cool off in warm weather.
If you find yourself craving a melting chocolate cone dotted with sprinkles, remember you can easily make a homemade version that tastes indulgent and feels good to eat. If vanilla is more your thing, try the equally creamy 3-ingredient vanilla ice cream for a simple alternative.
Vegan Chocolate Nice Cream
Ingredients
- 7 oz organic creamed coconut (unsweetened)
- 1 cup coconut cream
- 2 tbsp 100% cocoa powder (Valrhona or similar)
- 2 tbsp organic agave (or your preferred liquid sweetener)
Instructions
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Combine all ingredients in a food processor or blender and pulse until smooth and uniform. Be careful not to over-blend; a few small lumps are fine.
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Pour the chocolate mixture into a chilled, freezer-safe container. Freeze for 5–6 hours or overnight until firm.
Nutrition
| Carbohydrates: 24 g
| Protein: 5 g
| Fat: 55 g
| Saturated Fat: 49 g
| Sodium: 22 mg
| Potassium: 507 mg
| Fiber: 2 g
| Sugar: 7 g
| Vitamin C: 4 mg
| Calcium: 23 mg
| Iron: 3 mg
Nutrition information is automatically calculated and should be used as an approximation.