My 5-ingredient Ninja Creami vegan chocolate ice cream is creamy, scoopable, indulgent, and perfect with your favorite mix-ins!
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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
- Easy Vegan Ice Cream Cake (Oreo| No Bake)
- Peanut Butter Cup Cookies (Vegan)
- Ninja Creami Banana Ice Cream
- 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! Serve a scoop with my vegan peppermint brownies for an extra chocolatey dessert.
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 1: Soak the cashews in cold water overnight, hot water for 1-2 hours, OR boil them for 15-20 minutes to soften. Drain. Blend the soaked cashews, plant-based milk, sugar, cocoa powder, and vanilla in a high-speed blender until completely smooth.
Step 2: Pour it into a Ninja Creami pint container, and freeze upright for 24 hours.
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
Only a very subtle aftertaste. Soaking raw cashews helps neutralize their flavor.
When it comes to vegan ice cream recipes, two 'bases' have never let me down. If cashews aren't your thing, try sweetened condensed coconut milk and vegan whipping cream, like I do for Ninja Creami mango ice cream.
Sure. However, when using sugar alternatives, use the 'LITE ICE CREAM' program, which is designed for low-sugar and/or low-fat recipes.
You could use a regular ice cream machine. I haven't tried using a no-churn method, though it may work.
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.
More Vegan Dessert Recipes
If you tried this vegan chocolate ice cream (Ninja Creami) recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Vegan Chocolate Ice Cream (Ninja Creami)
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Equipment
Ingredients
- 1 cup raw cashews (soaked in hot water for 15-30 minutes if not using a high-speed blender)
- 1 ½ cups plant-based milk
- ⅓ cup granulated sugar
- ⅓ cup cocoa powder
- 2 teaspoons vanilla extract
Instructions
- In a high-speed blender, combine the soaked and drained cashews, plant-based milk, sugar, cocoa powder, and vanilla extract. Blend until completely smooth and creamy, about 3-5 minutes.
- Pour the mixture into a Ninja Creami pint container and freeze for 24 hours, until solid.
- Before processing, let the pint sit at room temperature for 10 minutes.
- Insert the container into the Ninja Creami and process using the Ice Cream setting.
- If the texture is crumbly, hit the Re-Spin button until smooth and creamy.
- Serve immediately for soft-serve consistency, or return to the freezer for a firmer texture.
Notes
- 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.
Andrea says
So easy and creamy!
Ang says
Thank you for this recipe, we've made it multiple times now. It's quick and it's awesome, cashew base makes it very creamy.
Toni Okamoto says
Thank you so much, Ang! I'm so happy it's become a regular at your house.
Donna Wetherell says
Can I use date syrup rather than the granulated syrup?
yes, I will use the Ninja Creami.
Toni Okamoto says
Hi Donna! I haven't tested date syrup in this one. It should still taste great, but a liquid sweetener can change the texture a bit. If you try it, start with the same ⅓ cup, and re-spin with a splash of plant-based milk if it comes out crumbly. Let me know how it goes!