Vegan Chocolate Ice Cream (Ninja Creami)

5 from 1 vote

My 5-ingredient Ninja Creami vegan chocolate ice cream is creamy, scoopable, indulgent, and perfect with your favorite mix-ins!

Prep Time10

Freeze Time1

Total Time1 10

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: pint

Calories: 1206kcal

Author: Toni

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

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.

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.