Vegan chocolate ice cream

Ice cream without an ice cream machine - ideal for everyday or special occasion, as low-effort as possible. I just say: Super creamy, ultra chocolaty, slightly nutty, a touch salty and of course sweet. What more could you want from a vegan chocolate ice cream?

The most important ingredient, of course, is chocolate. In the meantime, purely vegetable ones are available in almost every supermarket. Be it based on oats, coconut or soy. For a double and more intense chocolate flavor, cocoa is also added to the mixture. I always like to resort to baking cocoa. This often contains no added sugar. It is also more nutritious, as it contains many antioxidants as well as minerals.

For some creaminess, I resorted to vegan alternatives for yogurt and milk. Of course, you can use the products of your choice. I chose soy-based alternatives for the vegan chocolate ice cream because they are relatively tasteless. To sweeten the whole thing a little naturally join dates. These are generally my favorite snack, but also a wonderful ingredient to sweeten naturally. In addition, these also give the consistency a nice creaminess. My favorite kind is "Mazafati" or "Sukari Soft" because they are super soft and caramel. In any case, do not leave out the pinch of salt either! Sweet and salty is not for nothing one of my absolute favorite combinations.

When it comes to preparation, we make it nice and simple. Melt the chocolate, mix with the other ingredients and put in the freezer. So that the vegan chocolate ice cream is also nice and creamy, I recommend you to stir the whole thing once with a whisk after about 30 minutes. Then it's a matter of waiting - but it's worth it!

To serve, feel free to resort to the toppings of your choice. My suggestion would be more chocolate - of course - and crunchy almonds. If you feel like it and have time, you can also toast the almonds briefly in a pan for an even more intense flavor. Even more dessert recipes can be found here.




Amount for servings

Ice cream

  • 100 g vegan chocolate
  • 100 vegan yogurt alternative
  • 300 ml vegetable drink
  • 50 g dates, pitted
  • 1 tablespoon cocoa powder
  • 0.25 tsp salt


  • 30 g almonds
  • 50 g vegan chocolate (alternative: cocoa nibs)



  1. For the ice cream, melt the chocolate.
  2. Then put them in a blender with the other ingredients and blend until creamy. Alternatively, use a blender.
  3. Now put the mixture in a box and put it in the freezer.
  4. After 30 minutes, stir the mixture with a whisk. Then place in the freezer again for at least 1.5 hours.
  5. Before serving, let thaw briefly and arrange with chopped almonds and chocolate.

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