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.
I must admit to being slightly uneasy about how this would turn out, but it is excellent! I doubled it to fill up our Kitchen Aid ice cream maker container. There is absolutely no hint of sweet potato taste at all. There is a light but welcome coconut taste — my youngest daughter says it tastes like Bounty candy bars. I used bulk dark chocolate chips from our local bio store and it is definitely very rich. Thanks again!
I love the flavor and was really good but mine came out a little bit gritty. Can you advise me on may what I did
That is odd, there is no nuts in it to make it gritty. What kind of blender did you use? Was the chocolate completely melted?
This is SO good!!! I’m on a no dairy, no gluten, no sugar diet, and this is SOOOOO good! I ran out of coconut milk and used 3/4 cup soy, and used totally different brands of everything you recommended because I’m living in Israel. It still came out SO DARN GOOD! You can’t taste the sweet potato at all. I can’t believe this is vegan, dairy and sugar free. Thank you!!!
I’m so thrilled to hear this!!
I’m tripping over how good this is and I’m not a vegan. This really does give regular chocolate ice cream a run for its money.
I’m so happy you loved it Justina!
Unfortunately coconut milk has just too much saturated fat! Any other tips for alternatives are much appreciated.
You can try another high fat creamy milk, but just keep in mind that the ice cream may turn out more icy.
You’ve been lied to. Dig deeper into what kind of fat coconut milk has.
Why melt the chips if you have a high powered blender? Does it make that much of a difference?
Because not everybody has a high powered blender and if it’s not mixed thoroughly, then there will be bits of chocolate throughout, as opposed to chocolate ice cream. And it’s going straight to the freezer cold, so it needs to be the chocolate ice cream base first.
Well what can I say, a truly delightful ice cream. I only had coconut whipping cream in stock but didn’t effect the recipe and it came out perfectly. My husband who wouldn’t normally try anything like this was amazed at the finished results, from texture to flavour, will definitely make again, probably on a weekly basis 😀
That is so amazing to hear, yay!!
What a magical recipe! It’s just like delicious chocolate ice cream, only better ’cause it’s good for you! So easy too. I substituted unsweetened soy milk and added a little maple syrup and love the way it turned out. Next time I might add a bit of agar agar to help it set up more since I’m not using coconut milk. I bet you could make a Rocky Road if there’s such a thing as vegan marshmallows? Thanks so much, Brandi!
Woohoo, so glad to hear! Yes, dandies brand is vegan!
Is this lite coconut milk from a can or from a carton?
Hi Muriel, it is listed canned in the ingredients.
DYNAMITE!!!! No need for sauce or toppings, this one is perfect on its own. Did use the ice cream machine for one batch and the other batch ( I doubled this recipe) I poured directly into popsicle molds. What a healthy spin!! Fiber in my ice cream??!! Who knew!! Thanks for this one.
Yay that is so fantastic to hear Suzi!!
I made this from the original recipe and loved it. A friend who loves chocolate ice cream liked this much better than the store bought stuff. He gets it every time he visits. I have made it often. Thanks for republishing it
Yay! SO glad your friend loves it better than store-bought!
It’s in the ice cream maker now. Why haven’t I tried this before now?? I tasted the mix and it’s divine. Brandi you didn’t again! We appreciate you soooo much!!
Brandi….I don’t mean to double post on comments but I cannot say enough good things about this recipe. I’m sharing with my friends. It is the most divine chocolate ice cream I’ve ever tasted. I bought a little ice cream maker just so I could try it. I will be making it over and over. Thank you so much for all your hard work and sharing the blessings with us. You are so wonderful!!
Don’t apologize!! I am so very happy to read the comments and hear how much you love the ice cream!! Yay! Thank you Shree!
I am getting ready to try this for my grandkids. I have a can of Native Forest unsweetened coconut milk in the pantry. Is it necessary to use “lite” coconut milk?
You can try it, it’s not as creamy as the Thai kitchen brand. If it’s full fat though, it will just taste more strong in coconut flavor and may take a lot longer to firm up.
Thank you Brandi! This was so delicious, and easy! It was very creamy, and not too rich. I used Elmhurst Brand Cashew Milk, in place of the Coconut Milk. Also, used Frontier non alcohol Vanilla flavoring, as I read that the alcohol in extracts can inhibit the mixture’s ability to freeze properly.
Sorry, I forgot to rate on my review.
This ice cream is amazing! It is so creamy and smooth! I used dairy-free dark chocolate chips instead of semi-sweet, so it’s not quite as sweet, but still delicious! And I love that, because of the sweet potato, it’s healthier. Thank you for a great recipe!
Yay, really happy to hear that Coby!!
This is so good. I have made it twice now. I used Malk both times for the milk and Lily’s stevia-sweetened dark chocolate chips. The first time I used my ice cream maker. It works perfectly when freshly made, but as expected, is basically hard as a rock after that. Still yummy though once it thaws out a little. The second time I poured it into my popsicle molds. Perfect little fudgesicles. I had some left over, so I put it in my ice cube tray and plan to try making it into a milkshake.
That is such a great idea Ashley, so glad you love it!
WOW!
Made this today, it taste just like chocolate ice cream. it is mooth , creamy and
heavenly.
I’ve been a vegan for 4 years. Giving up meat, not a big deal, didn’t really like it anyway, dairy was a little harder, but I muscled through, but I still missed ice cream. This is just perfect.
I have your cookbook, Vegan 8. Girlfriends are coming for the weekend, their eating vegan, just don’t know it yet. I’ve made several things from your cook book, Queso, Spinach Artichoke Dip and Blueberry Muffins. Haven’t tried the muffins yet, but the other 2 are great.
The ice cream will be dessert after the vegan lasagna I made for dinner.
Thanks for sharing your recipe.
Diane B
B/CS, Tx
Oh this is amazing to hear Diane, thank you so much for the lovely feedback!
My vegan sister and I love the taste and texture of this, but we learned the hard way that it has to go directly into the ice cream maker once blended (no chilling it in the refrigerator first, if you want it to be liquid enough to pour and churn)!
I made 1 1/2 times the recipe given, since the sweet potato I baked in the microwave produced almost twice the amount and weight of mashed sweet potato called for and I would have had to open the second can of coconut milk anyway to get 2 full cups. I used all of 1 can of thinner coconut milk from Aldi and all but 1/3 cup of the can of Thai Kitchen full-fat coconut milk, and used the food processor on ‘Puree’ because we don’t have a blender.
The delicious flavor and texture was one very pleasant surprise (no fibrous sweet potato blobs or blobs of melted chocolate chunks). But another surprise was that when I refrigerated the blended/pureed mixture overnight (as we’ve been doing with all our homemade ice cream, sherbet, and sorbet recipes) the formerly liquid mixture had pretty much set into a very, very thick custard before I tried to pour it into the spinning freezer insert of our machine. Since it was pretty much already the consistency of ice cream and too thick for the machine to churn properly, we ended up just scooping and packing the mixture directly into the insulated freezer containers. It would probably be less dense if we’d been able to add some air into the mixture in the ice cream maker, but we missed that opportunity, and licking the residue off the ice cream maker parts and mixing bowl proved to my sister and me that it was darn good stuff anyway.
When we make this again (and we WILL!), we’ll know to put it straight from the food processor into the ice cream maker!
My husband loved it – I made some mocha by adding instant coffee crystals ! My daughter and I thought it was too much/ too rich, too sweet, even
too chocolaty – I never thought I’d say that lol.
Added quite a bit of almond milk and mixed and refroze it, will put it in the Ninja Creami tomorrow and respin it and give another try. It was amazingly smooth and creamy!
Glad he loved it! Haha, you are definitely the first to say that lol!