You will be amazed at how rich and creamy and chocolatey this 4 Ingredient Vegan Chocolate Ice cream is AND how simple it is! Tastes JUST like dairy milk chocolate ice cream. NO bananas!
Today I make your dreams come true. Vegan Chocolate Ice Cream that is only 4 ingredients, ridiculously creamy, chocolatey, rich and requires no ice cream maker. Did I mention it's only 4 ingredients?! And NO. This is not the banana ice cream that is all over the internet that turns into a rock hard block of ice in the freezer. That is not true ice cream folks, I'm talking rich, creamy ice cream that will fool dairy lovers and that tastes just like dairy chocolate ice cream, yet it is dairy-free. YUP.
By the way...thank you so much for the overwhelming response to the above photo I shared on both this Facebookpost and Instagram as the teaser of the upcoming recipe!
VEGAN CHOCOLATE ICE CREAM
We are having a major chocolate party here. Chocolate ice cream made with sweet potatoes is where it's at, folks.
I am quite the ice cream creator here on this blog. I have 11ice cream recipes already!! So, this makes 12. Several of them involve chocolate. But you know what? Most of them are 8 ingredients and contain nuts or more specific ingredients that may require an extra trip to the store. The CRAZY thing about this 4 ingredient vegan chocolate ice cream is that it is now my go-to. I've made it countless times now because it's just soooo darn easy and so chocolatey. It's mind-blowing how simple it is.
It tastes like TRUE ICE CREAM and only takes a few minutes prep. So, do you want to know the secret to making rich, chocolatey, creamy ice cream without expensive ingredients?
All you will need to make this vegan chocolate ice cream (+salt) is:
You will start out by melting your chocolate chips and then adding them to the blender like everything else. Then freeze the mixture or add to your ice cream maker. That's it.
Can you taste the sweet potato?? Not at all. In fact, my hubby who hates sweet potato had no clue (and still doesn't!) that it was in there. It honestly just tastes like milk chocolate ice cream. Then key is just blending it up really well.
This vegan chocolate ice cream is dairy-free, oil-free and nut-free. I used light coconut milk instead of full-fat and that way, there is no coconut flavor whatsoever. There is enough fat in it from the cocoa butter from the chocolate chips, so it is plenty creamy. No need for the full-fat coconut milk.
I use Enjoy Life Chocolate Chips because they are dairy-free and I love the ingredients. The ingredients are so simple and have the best flavor. It is just sugar, chocolate liquor and cocoa butter. That's it folks. Plus, they are pretty much sold at every single grocery store.
It's been a long time since I used sweet potatoes in my ice cream, so I used one of my oldest recipes as the inspiration, my Chocolate Peppermint Sweet Potato Ice Cream. Using it again in a much simpler, straight-forward chocolate ice cream was the best decision ever.
I cannot WAIT to hear what you all think about this ice cream, so pretty please leave me feedback below after you make it!
Yields 4 cups
4 Ingredient Vegan Chocolate Ice Cream
The absolute most delicious Vegan Chocolate Ice Cream that you will make that rivals dairy ice cream. The combo of sweet potatoes, coconut milk and chocolate chips gives a rich, creamy, chocolatey ice cream that is reminiscent of milk chocolate ice cream we all grew up on...but so much healthier.
5 based on 2 review(s)
PLEASE READ THE INSTRUCTIONS!
3/4 cup (170g) cooked mashed and packed orange sweet potato
1 1/2 cups (283 g) mini dairy-free semi-sweet Enjoy Life chocolate chips (or use 1 whole 10 oz bag, there is no substitution, the chocolate chips have fat in them that makes the ice cream creamy)
1/2 tablespoon vanilla extract
1/4 teaspoon fine sea salt
NOTE: I have only tested this ice cream using the Enjoy Life mini chocolate chips so if you use another brand or different chocolate, it may alter the taste/texture. Make sure you are using a semi-sweet chip that contains cocoa butter. you use the correct weight (grams) amount to ensure accurate results. The lite coconut milk is key to this ice cream as it has the right amount of fat and creaminess for excellent texture, as well as NOT leaving any coconut taste, since it is the light. Do not use full-fat, as that will make it too creamy since the chocolate chips contain so much cocoa butter.
NOTE: regarding the glass ice cream cones: I've had many people ask about the ice cream cones I used in the photos. I purchased them at the store Anthropologie when I created this recipe, which they no longer sell them. I found some similar ones on Amazon though HERE ! The white ones from the video I purchased at Target.
Cook your sweet potato your preferred method. I chose to just microwave it for time purposes but you can bake it if you like. Bake it at 400 degrees with skin still on until very soft. Do not steam or boil it, as too much water will get into the potato. Let it cool a few minutes.
Once your potato is cooked and cooled a bit, peel the skin off and completely mash it really well with a fork. You don't want any chunks or skins. Pack it in the measuring cup (3/4 cup) really well and level off. Add it to a blender. Add the coconut milk, vanilla and salt. Don't blend yet.
Melt your chocolate chips your preferred method. I used the microwave and added them to a cereal bowl and microwaved in 15 second intervals, stirring in between, until about 90% melted. Then I stirred it until completely melted and smooth. You have to be careful about overheating chocolate or it will burn and be useless. Add the melted chocolate to the blender and be sure to scrape all that chocolate goodness out of the bowl.
Blend the ingredients on high for a minute or so until completely smooth. You don't want any bits remaining from the potato. Taste and if you want it sweeter, add sugar, I did not. I found it to be perfectly chocolatey.
Now, if you have an ice cream maker, then by all means use it, it will help make it creamier. But I tested 3 batches withOUT an ice cream maker and they were all delicious. You simply need to follow this method. Add your blended ice cream base to an ice cream storage container and place in the freezer. Set your timer for 30 minutes and stir the ice cream around really well, as the edges will start to firm up first. Add back to the freezer and do this every 30 minutes until it is solid or at your desired consistency. About 2 hours should do it, depending on your freezer temp. After that, if you let it freeze overnight, you may need to let it sit out at room temperature for about 15 minutes or so to soften a bit before eating. Again, this will depend on how cold you keep your freezer. I can control my temp so mine only needed a few minutes at room temp before eating. You can also pop it in the microwave for 15 seconds too if you like.
If you want an extra chocolate syrup dose, just melt some extra chocolate chips and drizzle on top and it will freeze immediately like a magic shell. YUM. Now, after you eat this ice cream, come back and leave me feedback telling me how much it rocked your world like it did ours!
Tip on freezing: Each time you let ice cream sit out and thaw, you encourage ice crystals to form. So, you can freeze the ice cream base in individual servings and just take out your serving each time you want some ice cream. Or, when removing the ice cream to thaw, the condensation that forms underneath the lid, make sure to wipe that each time so it doesn't refreeze and drop ice crystals into your ice cream.
If you make this recipe, please do not repost it in full on your site, please link to me instead giving proper credit. I work very hard to create my recipes and share them for free, so please be respectful and link properly. If you are inspired by this recipe, again, please give proper credit and do not simply post it on your site and ask before reprinting any of my recipes.
Hi! I'm Brandi, a wife and mom behind this blog who healed my husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not including salt, pepper or water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!