Vegan Chocolate Chunk Ice Cream

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

Rich, creamy vegan ice cream made with coconut milk and generous chunks of dark chocolate, a dairy-free dessert. This American vegan recipe, ready in about 20 minutes, layers full-fat coconut milk, maple syrup, and vanilla extract into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup maple syrup
• 1 tbsp vanilla extract
• 1/4 cup unsweetened cocoa powder
• 3/4 cup dark chocolate chunks
• 1/4 tsp sea salt

Instructions

1. Step 1: Chill 2 cans (13.5 oz each) of full-fat coconut milk in the refrigerator overnight to separate the cream.
2. Step 2: In a medium saucepan, whisk together the thick coconut cream from the cans, 1/2 cup maple syrup, 1/4 cup unsweetened cocoa powder, and 1/4 tsp sea salt over medium heat until smooth and warm but not boiling, about 5 minutes.
3. Step 3: Remove from heat and stir in 1 tbsp vanilla extract; let the mixture cool to room temperature.
4. Step 4: Chill the mixture in the refrigerator for at least 4 hours or overnight.
5. Step 5: Pour the chilled base into an ice cream maker and churn according to manufacturer’s instructions, about 20-25 minutes.
6. Step 6: During the last 5 minutes of churning, add 3/4 cup dark chocolate chunks to incorporate evenly.
7. Step 7: Transfer ice cream to a freezer-safe container and freeze for at least 2 hours to firm up before serving.