Vegan Chocolate Chocolate Chip Ice Cream (No-Churn)
Last Updated on September 11, 2024 by Annie
Vegan chocolate chocolate chip ice cream features a rich and creamy chocolate ice cream studded with chocolate chips in this decadent no churn ice cream recipe. This simple dairy-free chocolate chocolate chip ice cream is the indulgent ice cream recipe you are craving!
I think my obsession with no churn ice cream is reaching a fever pitch. After making an obscene amount of cookies and cream ice cream I have spent the better part of the last two weeks making this decadent chocolate ice cream filled with vegan chocolate chips.
When it comes to ice cream I truly believe that if you have a strong base, you don’t need to over do it with fillings and toppings. This rich no churn vegan chocolate ice cream is like a velvety frozen mousse studded with dark chocolate chip chunks. It’s indulgent but also quite simple to make.
Why We Love Chocolate Chocolate Chip Ice Cream
I mean it’s chocolate ice cream… with chocolate chips… what more could you want?!?! Some of the reasons this chocolate ice cream has become a staple in our home includes:
- No-Churn. I don’t have to get out my dusty ice cream maker. Simply whip and freeze for a creamy chocolate ice cream everyone will love.
- Rich chocolate flavor. The chocolate ice cream base has a velvety texture with rich chocolate notes you will truly savor.
- Ready to freeze in 5 minutes. This vegan chocolate ice cream whips up in about 5 minutes before freezing overnight.
Vegan Changes to Chocolate Chocolate Chip Ice Cream
Half of the ingredients in this recipe has been traded out for a vegan alternative. Here is how this chocolate ice cream recipe whips up deliciously dairy-free and vegan.
- Plant-Based Heavy Whipping Cream. In place of a traditional heavy whipping cream I have used a plant-based alternative.
- Sweetened Condensed Oat Milk. Instead of a dairy-filled sweetened condensed milk I used the oat milk alternative. You can also use sweetened condensed coconut milk if you prefer.
- Dairy-Free Chocolate Chips. Be sure to pick a vegan chocolate chip brand to add to the final bowl of chocolate ice cream. Some of the brands I have used and like include:
How to Make Vegan Chocolate Chocolate Chip Ice Cream
Ingredients You’ll Need
- Plant-based Heavy Whipping Cream– I used Country Crock’s Plant Based Cream for this particular recipe.
- Sweetened Condensed Oat Milk– Used to sweeten the chocolate ice cream without having to melt sugar into the base.
- Cocoa Powder– For a rich chocolate flavor.
- Vanilla– Helps bring out the chocolate flavor in the ice cream.
- Sea Salt– Just a pinch to balance out the sweetness of the chocolate ice cream.
- Dairy-free chocolate chips– I like to pulse them into crumbly bits.
Step-by-Step Directions for Double Chocolate Chip No Churn Ice Cream
- Make chocolate mixture: In a medium sized mixing bowl, stir together sweetened condensed oat milk, cocoa powder, vanilla, and sea salt. Set aside for later.
- Whip plant cream: In the base of a stand mixer fitted with a whisk attachment beat plant-based heavy whipping cream for about 2 minutes or until thick and fluffy.
- Add chocolate: Next pour the chocolate sweetened condensed oat milk mixture into the bowl of the stand mixer and beat an additional minute until all of the chocolate has been evenly mixed into the whipped cream.
- Add chocolate chips: Remove the bowl from the mixer and fold in the chocolate chips with a rubber spatula.
- Transfer to container: Next, pour the chocolate chocolate chip ice cream into a large container (one that can hold about 10 cups) and cover with plastic wrap.
- Freeze for at least 8 hours before scooping and serving.
Helpful Kitchen Tools
When it comes to making this no churn vegan chocolate ice cream, there are a few helpful kitchen tools you might need to get you started.
- Stand Mixer– Fitted with the whisk attachment, the stand mixer helps you whip up this chocolate ice cream hands free.
- Hand Mixer– Alternatively you can also make this recipe with a simple hand mixer.
- Small Rubber Spatula– Used to mix and fold to your hearts content.
Serving Suggestions
For this chocolate chip ice cream you truly can’t go wrong with a large spoon and your vat of ice cream. No judgement here. If you do want to dress it up a bit, here are some toppings I think would take this ice cream up a notch.
- Additional chopped vegan chocolate chips
- Rainbow sprinkles
- Crushed peanuts or pecans
- Magic shell- Melt chocolate chips with a little coconut oil, drizzle on top for a magic shell topping
- Cake cone
- Sugar Cone
- Dairy-free whipped topping
How to Store Chocolate Chocolate Chip Ice Cream
The best place to keep your vegan chocolate chocolate chip ice cream would be the freezer. It will keep fresh and creamy in a freezer safe container for up to 3 months.
This batch of ice cream yields close to 10 cups of volume so you want to make sure you have a container that will hold at least 10 cups. Alternatively you can divide the chocolate ice cream into a few smaller storage containers.
Vegan Frozen Dessert to Make Next
If you tried this vegan chocolate chocolate chip ice cream recipe please let me know in the comments below!
You can also share a picture of it with me on Instagram by tagging @mylifeafterdairy so I can see all of your life after dairy adventures!
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Vegan Chocolate Chocolate Chip Ice Cream
Decadent, creamy, and studded with chocolate chips, this vegan chocolate chocolate chip ice cream is a no churn recipe perfect for everyone!
Ingredients
- 2 cups Plant-based Heavy Cream
- 1 can Sweetened Condensed Oat Milk (11.5 ounces)
- ⅔ cup Cocoa Powder
- 1 teaspoon Vanilla
- ¼ teaspoon Sea Salt
- 1 cup Vegan Chocolate Chips
Instructions
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In a medium sized mixing bowl, stir together 1 can sweetened condensed oat milk, ⅔ cup cocoa powder, 1 teaspoon vanilla, and ¼ teaspoon sea salt. Set aside for later.
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In the base of a stand mixer fitted with a whisk attachment beat 2 cups plant-based heavy whipping cream for about 2 minutes or until thick and fluffy.
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Next pour the chocolate sweetened condensed oat milk mixture into the bowl of the stand mixer and beat an additional minute until all of the chocolate has been evenly mixed into the whipped cream.
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Remove the bowl from the mixer and fold in 1 cup chopped chocolate chips with a rubber spatula.
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Next, pour the chocolate chocolate chip ice cream into a large container (one that can hold about 10 cups) and cover with plastic wrap.
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Freeze for at least 8 hours before scooping and serving.
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