Vegan Chocolate Ice Cream (Ninja Creami)

Jump to:

• Why You'll Love This Recipe
• The Ingredients
• Recipe Add-Ins
• How to Make Vegan Chocolate Ice Cream in a Ninja Creami
• FAQs
• Pro Recipe Tips
• Serving Suggestions
• Storage Instructions
• More Vegan Dessert Recipes
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• Vegan Chocolate Ice Cream (Ninja Creami)

Why You'll Love This Recipe

After a few months of sweet and fruity 'Creami' creations like vegan mango ice cream and vegan peach ice cream, it's time to return to the classics with this plant-based Ninja Creami chocolate ice cream. It's ultra creamy, scoopable, and made with just 5 ingredients, minimal prep, and with no heating/custard making required.

While most Ninja Creami chocolate ice creams use dairy-based cream cheese, heavy cream, or milk, this recipe uses soaked, blended cashews (nut-free option in FAQs) for a rich, creamy base with a subtle flavor that perfectly complements bold cocoa. The result? A decadent, customizable chocolate treat, endlessly customizable with mix-ins!

For more frozen treats, try my Ninja Creami vegan mint chocolate chip ice cream or Ninja Creami vegan pumpkin ice cream!

The Ingredients

Please refer to the recipe card for the full list of ingredients and quantities.

• Plant-based milk: Note that higher fat options yield the smoothest, creamiest, aka best vegan chocolate ice cream.

For extra creamy Ninja Creami ice cream, add ¼ teaspoon xanthan gum, which prevents ice crystal formation.

Recipe Add-Ins

• Salt/instant coffee: Just a little of either/both enhances cocoa flavor.
• Other flavorings: Cherry, coconut, orange, almond, peppermint, and hazelnut would all pair deliciously in this vegan chocolate ice cream recipe.
• Vegan protein: Add a scoop of plain, chocolate, or mocha protein powder.
• Mix-ins: Add vegan chocolate chips, crushed cookies (Oreos/ Biscoff), brownie or cookie dough, candy, nuts, berry compote, peanut butter, etc.

How to Make Vegan Chocolate Ice Cream in a Ninja Creami

Step 3: Let it sit at room temperature for 10 minutes, then remove the lid, insert it into the Ninja Creami, and process using the 'Ice Cream' setting. If you want to add mix-ins (OPTIONAL), create a well in the center, add them to it, and press 'MIX-INS'. Serve immediately for soft-serve consistency, or return it to the freezer briefly for firmer Ninja Creami dairy-free chocolate ice cream. Enjoy!

If crumbly, add 1 tablespoon plant-based milk/cream and 'RE-SPIN' until creamy. Repeat if needed.

FAQs

Pro Recipe Tips

• Blend thoroughly: It'll take time to blend the cashews into a smooth cream. Pause to scrape the sides if/as needed.
• When freezing the mixture: Don't exceed the fill line, and freeze the container on a flat surface.
• Freeze the mix without the lid: To avoid a 'hump' in the vegan ice cream, which can affect blending and damage the blade.
• Re-spin if needed: Crumbly vegan ice cream after the first spin is fairly normal. Simply hit 'RE-SPIN' with an extra tablespoon of plant-based milk/cream. Repeat if needed.
• When adding mix-ins: Create a well in the center. If they're only placed on top, they won't mix throughout the batch.

Serving Suggestions

Enjoy homemade vegan chocolate ice cream alone or with:

• Toppings: i.e., Vegan chocolate chips/chunks, chopped candy bars, vegan chocolate, strawberry, raspberry, or caramel sauce, crushed pretzels, cookies (like vegan smores cookies), and/or nuts, coconut flakes, etc.
• Over dessert: Brownies, pie (like vegan pecan pie), vegan pancakes (like vegan pumpkin pancakes), waffles, etc.
• In a recipe: i.e., to make a vegan chocolate milkshake, plant-based ice cream sandwiches, vegan ice cream sundae, etc.

Storage Instructions

Level the surface before returning it to the freezer, and store it for 3-4 weeks. Any longer, and it gets icier.

When serving, let it sit on your counter for 5-10 minutes and re-process using the 'ICE CREAM' setting to get it nice and creamy again.