This is the best and easiest 4 Ingredient Vegan Chocolate Ice cream! It is so creamy, so decadent and rich and tastes JUST like dairy milk chocolate ice cream. NO bananas!
VEGAN CHOCOLATE ICE CREAM
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 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.
Can you taste the sweet potato?? Not at all. It honestly just tastes like milk chocolate ice cream.
INGREDIENTS NEEDED
This best vegan chocolate ice cream is SO easy, it’s even no churn! All you will need to make this 4 Ingredient Vegan Chocolate Ice Cream (+salt) is:
- Chocolate chips: 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.
- sweet potato
- coconut milk
- vanilla
HOW TO MAKE VEGAN CHOCOLATE ICE CREAM
Cook your sweet potato your preferred method. I chose to microwave because it is quickest. If you want to bake it, bake at 400°F 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.
Blend with the remaining ingredients.
Pour into a freezer-safe ice cream container and chill until firm enough to scoop.
This isn’t my first time making sweet potato ice cream. I’ve used it also in this 5 ingredient Sweet Potato Peanut Butter Ice Cream.
MORE VEGAN ICE CREAM RECIPES
- Vegan Mocha Ice Cream (this is my favorite ice cream ever!)
- Vegan Vanilla Cheesecake Ice Cream
- Vegan Blueberry Cheesecake Ice Cream
- Vegan Pumpkin Spice Latte Ice Cream
- Vegan Vanilla Birthday Cake Ice Cream (with a shocking ingredient!)
- Vegan Dark Chocolate Almond Ice Cream
- Vegan Java Crunch Ice Cream
- Raspberry Sorbet
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
4 Ingredient Vegan Chocolate Ice Cream
Ingredients
PLEASE READ THE INSTRUCTIONS!
- 3/4 cup (170g) cooked mashed and packed orange sweet potato
- 2 cups (480g) room temp lite canned coconut milk, shaken first (SEE NOTES below)
- 1 1/2 cups (283g) dairy-free semi-sweet chocolate chips (1 used 1 whole 10 oz Enjoy Life bag)
- 1/2 tablespoon (7g) vanilla extract
- 1/4 teaspoon fine salt
- I use this scale.
- I use this ice cream maker.
- I use this ice cream container.
Instructions
- 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 400F° with the 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) level off. Weigh for accuracy if possible.
- 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. 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 or chips, or the ice cream will not turn out smooth. 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. Otherwise, add the 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.
- 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.
Notes
- MILK: Since this is a vegan dairy-free ice cream, the milk is important so that it turns out really creamy. This is why I use the Thai Kitchen lite coconut milk. It leaves no coconut taste (like full-fat coconut milk) and is creamier than other milks with a different mouthfeel. The brand is important too, as many can be quite watery. The best brands that deliver the same results are the Thai Kitchen Lite, Sprouts Lite and the Whole Foods 365 Light. All work well.
- COCONUT-FREE OPTION: If you can't do coconut, my only other suggestion would be to try a high fat quality almond milk, which the only brand that doesn't fill with all fillers and is truly just almonds and water, is the Elmhurst brand or the Malk brand. They are more creamy than traditional almond milks. Please note this is not as creamy as the coconut version though and will harden more, so will need some thawing before serving.
Hey there, could canned sweet potato or pumpkin purée be used in place of the sweet potato?
I would not do pumpkin because it is more watery a lot and has less starch and will make the ice cream more icy. I have never tried canned sweet potato before, I would think it would be more watery as well, but you are welcome to try it.
I have been trying plant-based ice creams for the past twelve years (store bought, dairy store, and homemade) and never seemed to hit on a really great one…until now. This vegan chocolate ice cream checks all the boxes for me: chocolatey, creamy, healthy (love sweet potatoes!), easy, and just plain delicious! I gave some to my grandchildren and they loved it too. I used my Ninja Creami and it was just as creamy as any dairy store or grocery store name brand. Thank you for such a great recipe!! This will be my forever chocolate ice cream. 🙂
This thrills me to hear Pat, thank you so much!!
This is my all time favorite dessert, wow! Wonderful. Thank you.
So easy and so delicious!
You can eat it even before frozen 👏👏👏
Brandi, Can you make this with carob chips, or a combo with small amount of carob? Well, I made the recipe, which I’ve made before w/o the freezer, with 1/4 carob chips in i.c. maker; sure did not freeze
I have never used carob chips but I know they do not melt the same as real chocolate, so I don’t think they will work well here.
I finally found it! I had vegan chocolate gelato in Italy 7 years ago and have been searching for something similar ever since. I try vegan chocolate ice-cream everywhere I go. I just got back from another trip to Italy. This is the only ice-cream that tastes as amazing as what I had over there. Thank you, thank you! You did it again, Brandi! You’re the best chef! xo
Yayyy that really makes me happy to hear Sherri!!