Dive into a world of winter indulgence with this Vegan Hot Chocolate Ice Cream. This simple recipe combines the cozy flavors of hot chocolate with the delicious creaminess of homemade ice cream. Whether you're curled up by the fireplace during the holiday season or chilling in the summer sun, this decadent dessert is a year-round celebration of the classic cocoa experience.
Chocolate ice cream is a flavor that never gets old. There are so many amazing ways to enjoy different flavors of chocolate ice cream. Some of my favorite chocolate ice cream flavors I have created are my chocolate sunflower ice cream and my vegan chocolate protein ice cream. In my opinion, when it comes to chocolate, enough is never enough!
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Jump to:
- Frozen Hot Chocolate Ice Cream Ingredients:
- How To Make Vegan Hot Chocolate Ice Cream:
- Substitutions:
- Hot Chocolate Ice Cream Variations:
- What You Will Need To Make This Homemade Ice Cream Recipe:
- How To Store This Vegan Hot Chocolate Ice Cream:
- Top Tip:
- Frequently Asked Questions:
- Related Vegan Ice Cream Recipes:
- Best Vegan Hot Chocolate Ice Cream
- More Chocolate Recipes:
Frozen Hot Chocolate Ice Cream Ingredients:
This hot chocolate ice cream recipe is great because it is made with health-promoting simple ingredients that you can pick up at your local grocery store or easily order online.
- Raw Cashews - Cashews lend a creamy texture to the ice cream, creating a luxurious mouthfeel. They also provide healthy fats, promoting satiety and supporting overall well-being.
- Medjool Dates - Dates add natural sweetness and a caramel-like flavor to the ice cream without the need for refined sugars. They are also a good source of fiber, aiding digestion.
- Full-Fat Coconut Milk - Coconut milk enhances the creaminess of the ice cream and contributes a rich coconut undertone. It works just like heavy cream would in traditional ice cream. The healthy fats in coconut milk provide sustained energy.
- Vanilla Extract - Vanilla extract adds depth and warmth to the flavor profile, elevating the overall taste of the hot chocolate ice cream.
- Tapioca Syrup - Tapioca syrup serves as an additional sweetener while contributing to the smooth and scoopable texture of the ice cream. Tapioca syrup is the best way to achieve traditional ice cream texture when making homemade vegan ice cream. Although tapioca syrup may look a lot like corn syrup, it is actually a very healthy and natural ingredient.
- Anima Mundi Mushroom Mocha Milk - This is the key ingredient to achieving the perfect hot chocolate mix flavor. This adaptogenic blend is packed full of immune-supporting, stress-relieving, and balancing mushrooms. I absolutely love the flavor of this hot chocolate powder. It's rich, creamy, and absolutely delicious! As always, you can use the code: "NATURALVEGAN15" for 15% off!
- Cacao Powder (optional) - For those who crave an extra chocolatey kick, cacao powder intensifies the chocolate flavor, creating a more robust hot chocolate experience.
- Vegan Candy Canes (optional) - Adding vegan candy canes introduces a festive element, providing a delightful crunch and bursts of peppermint flavor. If you're making this hot chocolate recipe during the holiday season, I definitely recommend adding these on top!
- Vegan Whipped Cream (optional) - Vegan whipped cream crowns the ice cream with a luscious and indulgent finish, making each bite a celebration of the classic hot chocolate experience.
See the recipe card for quantities.
How To Make Vegan Hot Chocolate Ice Cream:
This homemade hot chocolate ice cream recipe is great because it is easy to throw together, and it is a great way to indulge in delicious holiday flavors.
- Prepare the Cashews:
- Soak the raw cashews and Medjool dates together in a large bowl full of water for at least 4 hours or overnight (overnight is best, especially if you are not using a high-speed blender). Drain all but ½ cup of the water out before making the ice cream base.
- Make the Base:
- In a high-speed blender, combine the soaked cashews, soaked Medjool dates, coconut milk, vanilla extract, the remaining ½ cup of water, Anima Mundi Mushroom Mocha Milk, tapioca syrup, and cacao powder (if using). Blend until smooth and creamy. There should be no lumps, and it should resemble a melted chocolate milkshake.
- Churn the Ice Cream:
- Pour the ice cream base into an ice cream maker and churn according to the manufacturer's instructions (usually 20-30 minutes, depending on the machine).
- Optional Additions:
- In the last few minutes of churning, add crushed vegan candy canes for a festive touch.
- Freeze:
- Transfer the churned ice cream to a lidded container and freeze for at least 4 hours or until firm. You can also pour the mixture into a loaf pan and cover tightly with foil.
- Serve and Enjoy:
- Scoop the vegan hot chocolate ice cream into bowls or cones.
- Optionally, top with vegan whipped cream and crushed candy canes for the perfect finishing touch.
Hint: If you're not using a quality ice cream machine, you can chill the ice cream mixture before adding it to the machine to ensure it freezes properly.
Substitutions:
There are plenty of delicious substitutions that can be made to this easy recipe if needed. Here are some of the common ones:
- Milk - You can replace the coconut milk with oat milk or almond milk for a lower-calorie option.
- No Churn Ice Cream - You can make this ice cream recipe no-churn if you don't have an ice cream maker by using a machine like a Ninja Creami Machine or freezing the ice cream mixture in ice cube trays and then blending in a high-speed blender.
If you have any questions about a particular substitution not listed, leave a comment, and I'll get back to you as quickly as possible!
Hot Chocolate Ice Cream Variations:
This homemade ice cream recipe is great because it's the perfect base recipe. There are so many delicious and fun ways to mix it up and create new fun variations. Here are some of my favorites.
- Vegan Mini Marshmallows - If you love adding vegan mini marshmallows to your favorite winter drink, consider adding additional marshmallows to this hot chocolate ice cream recipe.
- Chocolate Syrup - If you're a chocolate lover like me, make sure to add some extra chocolate on top of this ice cream. You can use a vegan hot fudge sauce, chocolate curls, or your favorite chocolate syrup on top for extra chocolatey goodness.
- Hot Chocolate Floats - The only thing better than hot chocolate ice cream is hot chocolate ice cream in hot chocolate! Add a scoop of this delicious recipe on top of actual hot chocolate for the perfect rich and creamy drink.
If you're looking for more chocolate mushroom ice cream goodness, make sure to check out my Mushroom Ice Cream recipe!
What You Will Need To Make This Homemade Ice Cream Recipe:
Making homemade ice cream recipes like this hot chocolate ice cream may seem intimidating at first, but I can assure you that it's actually quite easy to make and definitely worth it. Here's what you need to make this dragon fruit ice cream recipe.
- High-Speed Blender - Any blender will work for this recipe. However, I strongly recommend using a high-speed blender such as a Vitamix. They are expensive, but in my opinion, they are worth investing in if you use a blender often; it is a night and day difference.
- Ice Cream Maker - I recently upgraded my ice cream machine and couldn't recommend it enough. It makes ice cream in 25 minutes (compared to my previous one which would take 40+ minutes). The ice cream comes out smooth and creamy and looks much prettier.
- Ice Cream Containers - Any airtight container will work. If you make homemade vegan ice cream often, I recommend purchasing reusable ice cream pints.
As always, you can find all my go-to equipment on my Amazon storefront or my affiliate page.
How To Store This Vegan Hot Chocolate Ice Cream:
Making homemade ice cream is the best. It actually ends up being cheaper than store-bought, and it's made with clean and simple ingredients. However, how you store the ice cream is key. if stored incorrectly, the ice cream can get freezer burn. I recommend storing this frozen hot chocolate ice cream in an airtight container. This will ensure that the ice cream will will stay fresh the entire holiday season. If stored properly, this ice cream will stay fresh for up to 2 months.
Top Tip:
Make sure to churn the ice cream until it sticks to the paddle. If you don't churn the ice cream for long enough, it will freeze very hard
Frequently Asked Questions:
If you don't have tapioca syrup, you can use agave syrup, maple syrup, or even simple syrup as a sweetener. Keep in mind that each substitute may slightly alter the flavor and texture.
If you have a nut allergy, you can substitute the cashews with sunflower seeds or coconut cream for a creamy base without compromising the flavor.
Related Vegan Ice Cream Recipes:
Are you a fellow ice cream lover? Make sure to check out some of the other homemade ice cream recipes on my website!
If you try this Vegan Hot Chocolate Ice Cream Recipe, I’d really love to hear your thoughts in the comments below. I’d also really appreciate a recipe card rating! Make sure to share it on social media and tag @theallnaturalvegan to be featured! Thank you for supporting The All Natural Vegan!
Best Vegan Hot Chocolate Ice Cream
Equipment
Ingredients
- 1 cup raw cashews
- 1 cup medjool dates
- ½ cup water reserved from the soaked dates and cashews
- 1 can full-fat coconut milk
- 3 tablespoon Anima Mundi Mushroom Mocha Milk "NATURALVEGAN15" for a discount!
- 1 teaspoon vanilla extract
- 1 tablespoon tapioca syrup
- 3 tablespoon cacao powder optional
- crushed candy canes
- vegan whipped topping
Instructions
Prepare the Cashews:
- Soak the raw cashews and Medjool dates together in a large bowl full of water for at least 4 hours or overnight (overnight is best, especially if you are not using a high-speed blender). Drain all but ½ cup of the water out before making the ice cream base.
Make the Base:
- In a high-speed blender, combine the soaked cashews, soaked Medjool dates, coconut milk, vanilla extract, the remaining ½ cup of water, Anima Mundi Mushroom Mocha Milk, tapioca syrup, and cacao powder (if using). Blend until smooth and creamy. There should be no lumps, and it should resemble a melted chocolate milkshake.
Churn the Ice Cream:
- Pour the ice cream base into an ice cream maker and churn according to the manufacturer's instructions (usually 20-30 minutes, depending on the machine).
Optional Additions:
- In the last few minutes of churning, add crushed vegan candy canes for a festive touch.
Freeze:
- Transfer the churned ice cream to a lidded container and freeze for at least 4 hours or until firm. You can also pour the mixture into a loaf pan and cover tightly with foil.
Serve and Enjoy:
- Scoop the vegan hot chocolate ice cream into bowls or cones.
- Optionally, top with vegan whipped cream and crushed candy canes for the perfect finishing touch.
More Chocolate Recipes:
Looking for more chocolatey goodness? Make sure to check out some of the other delicious chocolate recipes on my website!
Erin
This Vegan Hot Chocolate Ice Cream recipe is so good! Love the flavors and your photos are gorgeous as always!