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-inspired vegan recipe, ready in about 20 minutes, layers full-fat coconut milk, maple syrup, 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 "Plan a meal with the AI" 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.