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vegan chocolate ice cream

5 ingredient vegan chocolate ice cream

  • Author: Jade Woodd
  • Prep Time: 5 minutes plus soaking time
  • Cook Time: 4 hours
  • Total Time: 5 minute
  • Yield: 4 large, 8 mini 1x
  • Category: Dessert
  • Method: Frozen
  • Cuisine: Australian
  • Diet: Vegan


These healthy vegan chocolate ice cream bars 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 or vegan white 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.

Keywords: Vegan ice cream, chocolate ice cream, healthy ice cream, dairy free