Healthy vegan chocolate ice cream


Only 5 ingredients are needed to make your very own healthy vegan chocolate ice cream that are free from dairy, gluten, refined sugar and additives. They are so creamy, chocolatey, fudgy and delicious, you won’t believe how easy they are! 

Healthy chocolate ice cream that is dairy free, gluten free and refined sugar free. They are prepared in only 10 minutes, and are so easy. 

These dairy free chocolate ice creams are fudgy, creamy, delicious and and kid-friendly (if there are no nut allergies these peanut butter chocolate ice cream pops are great too).

vegan chocolate ice cream


vegan chocolate ice cream

Healthy vegan chocolate ice cream

Vegan chocolate ice cream ingredient notes 

  • Coconut cream or coconut milk. The most important aspect to this recipe is Choosing a delicious coconut cream. I tried this recipe with many brands and Honest to Goodness had the best taste by far. I also tried using their coconut whipping cream with great success. 
  • Cashews. Soaked nuts add a fudge texture to these chocolate ice-creams and balance the coconut taste. You could use raw or roasted nuts.
  • Cocoa or cacao powder. I like to use raw cacao as the flavour is lighter in a no bake recipe. I love the loving earth cacao.
  • Pure maple syrup or your preferred sweetener. Maple syrup is the best choice in terms of flavour. I found brown rice syrup too strong. Honey is a great choice too if you are ok with a mild chocolate-honey flavour. I buy bulk, organic maple syrup here. 
  • Pure vanilla extract. Vanilla is to chocolate what salt is to avocado- don’t underestimate its place. Vanilla extract also helps to avoid ice crystals forming due to its alcohol content.
  • Salt. Because, flavour.
  • Ice cream moulds. I use these ones but other readers have recommended the Kuvings one that are available at supermarkets.

Healthy chocolate vegan ice-creams

Healthy vegan chocolate ice cream

Homemade chocolate ice cream is absolutely easy to nail- its fail proof really so long as you choose good-tasting ingredients. If you don’t have moulds yet, you might prefer this scoop-able chocolate tahini ice cream. If you want to buy moulds I love these ones from Silikomart.

Frequently asked questions

What moulds do I use?

I get asked this ALL the time- I buy mine from within Australia here. They’re great quality silicone and I have used and loved them for years. 

Healthy chocolate vegan ice-creamsMy ice cream is too hard, what can I do? 

It is normal for the ice creams to be hard straight from the freezer. For mini ice creams allow 5-10 mins to defrost and for a larger ice cream allow 10 minus in winter. They will be creamy and fudgy and perfect after that.

I don’t have canned coconut cream where I live. What can I use instead?

I wouldn’t recommend swapping out anything for this recipe, however if you have access to canned coconut milk use that instead.

Can I omit the maple syrup?

Yes and no. Sweetness is needed to balance out the cacao and makes the ice cream more creamy. I would substitute with pitted dates or banana at the least.

If you loved these vegan chocolate ice cream you might also love: 

Healthy chocolate vegan ice-creams

Healthy chocolate vegan ice-creamsWe hope you enjoy these healthy vegan chocolate ice cream pops as much as we do. If you try the recipe we welcome your feedback and reviews below.

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vegan chocolate ice cream

Healthy vegan chocolate ice cream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 11 reviews
  • Author: Jade Woodd
  • Prep Time: 5 minutes plus soaking time
  • Cook Time: 4 hours
  • Total Time: 0 hours
  • Yield: 4 large, 8 mini 1x
  • Category: Dessert
  • Method: Frozen
  • Cuisine: Australian
  • Diet: Vegan


This healthy vegan chocolate ice cream are made with just 5 ingredients and an optional chocolate coating. They’re one bowl, no churn, creamy, dairy free and family friendly.


  • 1/2 cup raw cashews
  • 200g coconut cream (see notes)
  • 2 tsp pure vanilla extract (see notes)
  • 1/3 cup cacao or cocoa powder
  • 3 Tsp pure maple syrup
  • 1/8 tsp salt

To make the optional chocolate coating.

  • 150g dark chocolate
  • 1 Tbsp coconut cream
  • 1 Tbsp buckwheat grouts, optional 


  1. Soak cashews in water for 4 hours then drain and rinse. NOTE; If you are in a rush or your blender/food processor is not high powered place cashews and 2 cups water in a saucepan. Bring to the boil and simmer for 5 minutes then turn off the heat and drain- you can use the cashews instantly if you follow the boiling method.
  2. Set aside your preferred moulds and ensure you have popsicle sticks handy. This recipe makes 4 large magnum style ice creams, or 8 mini ones. You can use any ice cream mould or, alternatively, dixie paper cups.
  3. Add drained cashews with all the remaining ingredients to your blender or food processor and blend on high for 1 minute or until completely smooth. Divide the mixture between your moulds and insert a popsicle stick. Freeze for 4 plus hours.

To make the optional chocolate coating.

  1. Finely chop the chocolate and place in a heat proof bowl with the coconut cream. Add 2cm water to a small saucepan and bring to the boil. Place heatproof bowl on top of the saucepan- it should sit on the rim and not touch the water. Reduce heat to low and gently melt until the chocolate is completely liquid and quite runny. Stir through buckwheat if using. Turn off heat and set aside.
  2. Remove ice creams from the freezer. Line a small tray with baking paper or a silicone mat. Remove the first ice cream from its mould and immediately coat with the chocolate. This is best done with a spoon, pouring chocolate over the surface and allowing the excess chocolate to drip back into the bowl. Place on the lined tray and repeat with remaining ice creams. The trick here is to move quickly. If the chocolate becomes too cold and thick return to the heat and melt again until it is thin and drippy, or you won’t have enough chocolate to coat the ice creams. Once all ice cream bars are coated transfer to the fridge for 10 minutes to set.

To store, place individually in a ziplock bag. Remove as much air from the bag as possible then seal. Alternatively you can store in an airtight container, however after 1 week you can expect ice crystals to form.

To serve. As these vegan chocolate ice creams are low in sugar they will freeze firmly. You must allow 5-10 minutes (depending on the ice cream size and ambient temperature of teh day) to soften, after which time you will have a creamy, fudgy ice cream.



  • I trialled many coconut cream brands. The best tasting I could find for this recipe was Honest to Goodness, or Natures Charm whipping cream. Ensure you use a coconut cream that tastes good straight from the can, as the flavour will shine through.
  • Vanilla extract is recommended for flavour but also plays a part in preventing ice crystals from forming due to the alcohol content. I advise to not omit it.
  1. I’m so excited to make these!
    Being as I don’t have a strong blender – could I use cashew butter / any nut butter as a sub?
    If so how much would I use instead of the 1/2 cup cashews?


    1. They are literally just stirred through the melted chocolate before coating. Did I miss that step? I’ll go fix it now!

    2. I just checked the recipe- it’s listed at step 1 of the second part of the method (under the optional chocolate coating section)



  2. Okay, I’ve tried a lot of raw treat creations over the years and these fit the “hell yes” box for me!
    Firstly they are simple, secondly delicious and for me most importantly my extremely fussy mini human (my son) loved them.

    Don’t have a good blender, neither do I… However the hot tip of boiling the cashews saved the day and my ninja blender too.

    We are them all and making batch number 2!

    1. Hi Jess. I’m so glad these were well received, especially my your little man! My girls are always so excited to make these too. Enjoy batch 2!

  3. I made these with the ayam coconut cream, cashew butter & buckwheat variation and the result was incredible!!
    the best home made ice creams I’ve ever made!

    The texture is on point- melt in your mouth & fudgy but doesn’t make a mess!

    I was so surprised by how quickly they came together – I simply blended the ingredients with an immersion blender!

    When I tried making the chocolate coating I think I did too much coconut cream as the chocolate formed a thick paste (ended up being perfect for chocolate bark). I ended up just doing pure chocolate melted.
    Can’t wait to make again 🙂

    1. Hi Sara,

      I’m so glad these were a success for you- it’s so nice to have a recipe that whips up in no time, isn’t it?

      With the chocolate, did you maybe add the coconut cream after melting the chocolate? It sounds like the chocolate seized a little, which is usually when a you add something cold to the melted chocolate?

  4. Fantastic and tasty recipe. Instead of using vanilla extract I added instead Frangellico for Hazelnut vibes. Next time I’ll use Cointreau for a dark, orange chocolate hit. I feel a lot better about indulging in ice cream making my own. I’m going to freeze them in ice cube trays for bite size chocolate treats.

    1. Love the addition of the frangilluco- that sounds incredible! I’m definitely going to play around with your ideas 🙂

  5. Honestly I was surprised at how absolutely AMAZING this recipe is.. it honestly tastes like chocolate icecream..and I haven’t even eaten it frozen yet .. I just licked the bowl????..

    This is going to be a repeat recipe for me.. THANKYOU for creating something so yummy AND not full of junk?

    1. This is the sweetest review Monique! Isn’t it the best having healthy homemade alternatives?

  6. This is an AMAZING recipe.. it’s honestly so much like a real chocolate icecream and I even fooled my kiddos.. SOOOOOOO GOOOOD.. thank you

    Will be making again

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