3-Ingredient Vegan Chocolate Ice Cream (No Churn!)
This 3-ingredient vegan chocolate ice cream is ridiculously simple and tastes absolutely incredible. No ice cream maker required, just a food processor and three pantry staples. The result? Smooth, creamy, intensely chocolatey ice cream that happens to be completely dairy-free.
Why This Recipe Works
Using coconut milk as the base creates a wonderfully creamy texture that mimics traditional ice cream beautifully. The clever freezing method (spreading the mixture flat in a ziplock bag) means it freezes quickly and breaks down easily in your food processor. Within 30 seconds, you’ve got silky smooth ice cream without any churning. I first saw this method used by Donna Hay.
I’ve been making coconut milk ice creams for years (my ginger miso ice cream and lime and coconut version are personal favourites), and this chocolate version might be the simplest yet.
How to Make No-Churn Vegan Chocolate Ice Cream
Step 1: Make the Chocolate Base Bring water, sugar, and cocoa powder to the boil in a small pot, stirring until the sugar dissolves completely. This creates a smooth chocolate syrup. Allow it to cool to room temperature.
Step 2: Mix & Freeze Stir in the coconut milk, then pour the entire mixture into a large ziplock bag. Lay it flat on a baking tray and seal. Freeze for at least 4 hours or overnight.
Step 3: Process into Ice Cream Break the frozen slab into chunks and tip into your food processor. Whizz for 30 seconds to 1 minute until smooth and creamy. If it’s very hard, let it sit for 5 minutes before processing.
Step 4: Final Freeze Transfer to a pre-frozen metal container (a small loaf tin works brilliantly) and freeze until firm, about 2-3 hours.
Cook’s Tips
On cocoa powder: This recipe lives or dies by your cocoa. Use really good quality cocoa powder—it makes all the difference. This isn’t the time for bargain brands.
Flavour variations: The base is lovely and clean, but flavour additions work brilliantly:
- Add 1 tsp vanilla extract
- Stir in orange zest (divine with chocolate)
- A pinch of espresso powder deepens the chocolate flavour
- For adults: a splash of Baileys, orange liqueur, or tequila (just 1-2 tbsp—too much affects freezing)
Texture notes: If you prefer soft-serve consistency, eat it straight from the food processor. For scoopable ice cream, freeze it again in your metal container.
Serving: Remove from the freezer 5-10 minutes before serving to let it soften slightly.
FAQs For Vegan Chocolate Ice Cream
Can I use light coconut milk? Full-fat coconut milk gives the creamiest results. Light versions will work but produce a more icy, sorbet-like texture.
Do I need a food processor? Yes, the food processor’s sharp blades quickly break down ice crystals without melting the mixture. A blender or hand mixer won’t achieve the same smooth texture.
How long does it keep? Store in an airtight container in the freezer for up to 2 weeks. The texture stays best within the first week.
Can I use a different plant milk? Coconut milk’s high fat content is key to the creamy texture. Other plant milks will produce icier results, but feel free to experiment.
Why is my ice cream icy rather than creamy? Process longer in the food processor, or let the frozen mixture soften for 5-10 minutes before blending. Also check you’re using full-fat coconut milk.
I made this recipe film in collaboration with a talented filmmaking duo who own Echo Ledge Productions: (Matthew Griffiths and Rafeeqah Galant).
3-Ingredient Chocolate Ice Cream {Vegan} No Churn Recipe
Ingredients
- 150 ml water
- ½ cup 100g sugar
- ½ cup 50g cocoa powder
- 400 ml coconut milk 1 tin, full-fat
Instructions
- Bring the water, sugar, and cocoa to the boil in a small pot until the sugar has dissolved. Allow the mix to cool to room temperature.
- Add the coconut milk and stir to combine thoroughly.
- Pour cooled mixture into a large ziplock bag. Place the bag on a tray, flatten it out, and seal. Freeze for at least 4 hours or overnight.
- Once frozen, remove from the bag and break into chunks. Place in the bowl of a food processor and whizz for 30 seconds to 1 minute until smooth and creamy.
- Scrape down the bowl with a spatula and transfer to a pre-frozen metal container. Smooth the surface and freeze until solid, about 2-3 hours.
- Remove from freezer 5-10 minutes before serving to soften slightly.
Notes
- A splash of alcohol (tequila, orange liqueur, or Baileys) can be added, but only 1-2 tablespoons maximum to avoid interfering with freezing.
- Pre-freezing your metal container helps prevent melting after processing.
- For soft-serve consistency, eat straight from the food processor.
- Use the best quality cocoa powder you can afford—it makes a significant difference.
Related Recipes
- My 12 Best Ice Cream Recipes
- Easy 5-Ingredient Chocolate Ice-Cream
- Ginger Miso Ice Cream
- Coconut and Lime Ice Cream
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Oh my word!!! Am trying that for the kiddo’s and hubby for a surprise tonight 🙂 I’ll be at a PTA meeting!! Thanks Sam as always…looks so easy 😉 and no ice cream maker – bliss!!!
This sounds so perfect !!! Got to give this one a bash 🙂 Thanks Sam 🙂
Great video! And love how easy this vegan ice cream is!
Sam I know this is for me — feet are still stuffed with pins, but the mouth is empty so will be able to instruct my helper on how to go about it. I can’t think of any better comfort treat. Also looks fantastic as always Sam
So lusciously creamy, I love coconut milk in ice cream!
Thanks Usha, Im glad I could do vegan recipe
This looks fabulously creamy and indulgent for something so simple, fantastic recipe (as always) 🙂
Thanks Hannah – yeah Coconut ice creams are really amazing. I do recommend adding a few flavour components like vanilla and orange to just give it that added dimension
This looks absolutely delicious! Thanks for sharing ?? I love the video too.
Thanks Rachel
I’ve made coconut milk ice creams a couple times before, but I never tried freezing it in a ziplock bag first. Definitely gonna give that a try when I make my next batch. Thanks for sharing!
Its a pleasure Giselle 🙂
Brilliant recipe!
Oh my! How I love a quick and delicious ice cream recipe, can’t wait to go to the supermarket and buy a few tins of coconut milk and try your recipe.
Chocolate and orange work so well together, I will follow your advice and add orange zest. 😉
Yummy recipe and gorgeous photos!
I hope you enjoy Gemma, please let me know.
Sam
Can this recipe use Stevia instead of sugar?
Hi Nic, I have no idea as I havent made it with stevia but Im sure it will be fine.
Do you think a vitamix could be used instead of a food processor?
HI Megan – I dont think a blender will work here
would condensed milk work? how about almond and rice milks? I have an array of vegan/non vegan friends coming for dinner and would love for all to have a serving!
Do u have the imperial measurements for liquids as well? What is 150/400 ml in cups….thnx
HI Hmh – I live in a country that is on the metric system (along with 98% of all the countries in the world). A quick google and you will be able to convert any recipe this way. I also have a conversion table on my website. Those particular measurements do not direclty translate to cup measurements. They would need to be more specific as neither are a full or a half cup.
HI Vicky – the recipe is 100% vegan already so why would you want to change the coconut milk to another milk?
BY the way Vicky – condensed milk is NOT vegan
This looks amazing, just what I’ve been looking for! I’d love to try it, but don’t have a food processor. Do you think I could use a hand mixer instead?
Hi Grace< I'm really not sure, I suspect not as the blades are required to break down the crystals quickly without it melting. I don't think a hand mixer will do the trick.
the ice cream was vey crystal like and not smooth as per video.
Hi Tom, Im sorry you didnt like the ice cream, perhaps process it for longer? Really not sure what went wrong Ive made it often (and others) and its very smooth.
Just made this and LOVE it! Tried to process it in my Vitamix first but it didn’t work so had to move it to my food processor. So easy, so delicious, so refreshing for me on a summer day when everyone else in the family is eating their Ben & Jerry’s! One question, my family doesn’t like the taste of coconut, so I too would be interested in trying a different vegan milk. Do you know if the recipe would work just as well? Thank you!
HI Jody, Ive never worked with vegan milks – so only know coconut milk which is incredibly creamy. but could be worth a try.
I decided to make this in the last minute for my lactose-intolerant chocoholic mom, so I used the ingredients I had lying around. I used generic cocoa from my grocery store and low-fat coconut milk, and I added 1/2 tsp vanilla. It tasted pretty great, but had a bit of an icy, sorbet-like texture. I’ll definitely try it again with full-fat coconut milk for a creamier taste, and maybe I’ll splurge for some better cocoa. Thanks for the recipe!
That video won me over! I’m making this tomorrow ?
This turned out fantastic! More sorbet-like, but still creamy and so delicious, thank you!
Great and thanks for letting me know, Its defs more sorbet like.
Hi there, can we use coconut cream instead of coconut milk…? Would it make a difference
HI Alicia you can definitely use coconut cream it will just be richer and creamier.
how much gr is a cup??? for people who use a scale, and who do not use american cups
HI, Aline – I don’t have the weights here as the cup measurements are so easy and they don’t have to be 100% precise. I never weigh liquids. Sorry if you don’t have a cup measure (I thought this would be a standard item in any kitchen).
thanks for your reply. no I am from Europe, and here we measure everything with scales.
Hi this looks great! Do I need to let the chocolate mix cool completely before adding the coconut milk or just a bit? And if I don’t have a Ziploc bag could I use a freezer bag with a knot in the end or perhaps an ice cream tub?
Ha Laura, room temp or just above is fine.
I don’t usually post comments but this recipe is AMAZING! So delicious and creamy – just as good, if not better, than the expensive commercial brands of chocolate ice-cream. A must try!
I’m so f=glad you enjoyed the recipe Janie