Desserts | Vegan Recipes

Soft Serve Vegan Chocolate Ice Cream

This soft serve vegan ice cream is my new favorite. We have posted a lot of vegan ice cream recipes on this site and out of them all, this one wins hands down.

The texture is nearly indistinguishable from regular ice cream when you make it right. I mean it is probably the closest thing I have ever seen. It’s almost like you opened up your own vegan dairy queen in your home when you serve this delicious treat.

It only takes 25 minutes from the time you start until the time you are putting a spoonful of cold, delicious chocolate vegan ice cream in your mouth. If you really want to test it, make some for the kids but don’t mention it’s vegan. They won’t know the difference and it will definitely get the picky kid seal of approval! And you’ll be happy knowing they didn’t eat any unhealthy dairy products.

easy chocolate vegan ice cream
easy chocolate vegan ice cream

(Adapted from this recipe by Crazy Vegan Kitchen)



¾ C Cashews
1½ C Water
¼ tsp Xanthan Gum
½ tsp Instant Espresso
2 Tblspn Cocoa Powder
¼ tsp Salt
1 tsp Vanilla Extract
1 C Coconut Cream
½ C Coconut Milk

½ C Cane Sugar
6 oz Dark Chocolate (Vegan)

2 Tblsp Cornstarch


Combine Cashews, Xanthan Gum, Water, Cocoa Powder, Instant Espresso Salt, Vanilla Extract, Coconut Cream and Coconut Milk in a high speed blender.

Use the highest setting, blending until smooth

Remove one cup and pour the rest into a sauce pan

Add the Dark Chocolate and sugar to the saucepan. Melt over low heat stirring often

Take the cup of mixture you saved and  whisk in Cornstarch until it’s completely dissolved.

Now pour this mixture into the saucepan slowly while stirring nonstop.

Continue stirring with a whisker until everything reaches a soft boil. It will get thick. Keep whisking so no clumps or lumps form.

After everything comes to a soft boil, pour into mixing bowl.

Cover with cling wrap tightly so no film forms on top

Let cool to room temperature, then use ice cream maker to churn.

Place in airtight container and freeze. Once frozen, enjoy! Photo: John Hritz

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