Indulge in a rich and creamy Vegan Chocolate Ice Cream that’s completely dairy-free yet irresistibly delicious. This simple recipe uses ripe bananas for natural sweetness, cocoa powder for deep chocolate flavor, and coconut or almond milk for smooth creaminess. Perfect for a summer treat or anytime you crave a guilt-free dessert.
No ice cream maker? No problem! This recipe blends easily to create a soft-serve consistency, and freezing a bit longer gives a firmer, scoopable texture. Top with vegan chocolate chips, crushed nuts, or fresh berries for an extra touch of decadence.
- Prep Time: 10 minutes
- Freeze Time: 2 hours (or overnight for firmer texture)
- Total Time: 2 hours 10 minutes
- Servings: 4
Ingredients
- 3 ripe bananas, sliced and frozen
- 1/4 cup almond or coconut milk
- 1/4 cup unsweetened cocoa powder
- 2–3 tbsp maple syrup or agave (optional for extra sweetness)
- 1 tsp vanilla extract
- Optional toppings: vegan chocolate chips, chopped nuts, fresh berries
Instructions
- Prepare bananas: Slice and freeze ripe bananas for at least 2 hours.
- Blend the ice cream: Add frozen bananas, cocoa powder, almond/coconut milk, maple syrup, and vanilla extract to a blender or food processor. Blend until smooth and creamy.
- Adjust consistency: For firmer texture, transfer to a container and freeze 1–2 hours. Serve immediately for soft-serve style.
- Add toppings: Sprinkle with chocolate chips, nuts, or berries before serving.
- Serve: Enjoy a rich, chocolatey dessert that’s 100% vegan!
Tips & Variations
- Use very ripe bananas for maximum sweetness and creaminess.
- Swap cocoa powder for raw cacao for a more intense flavor.
- Try adding a pinch of cinnamon or a dash of espresso powder for depth.
- Leftovers can be stored in an airtight container in the freezer for up to 3 days.
