Vegan Chocolate Ice Cream (paleo, nut-free, dairy-free)

Vegan chocolate ice cream that’s also paleo, nut-free and no-churn! Made with coconut cream but does not taste at all coconutty and the result is insanely rich and decadent. With a video.

I’m not usually a fan of dairy-free ice creams. They’re always too icy for my liking.

Vegan chocolate ice cream that's also paleo, nut-free and no-churn! Made with coconut cream but does not taste at all coconutty and the result is insanely rich and decadent.

I tried out a few different paleo ice cream recipes before realizing that I already had the perfect one. When I made this vegan chocolate cream pie, I froze some of the leftovers and remember the filling being ice cream-like.

This ice cream? Definitely not icy. I used coconut cream (which is the top layer of cream you get when you refrigerate cans of coconut milk) instead of coconut milk or other dairy-free alternatives, like almond or soy milks, that make for icy ice cream.

I really think one small scoop (not the huge one in the pictures!) is enough. And this is coming from someone who can easily eat a huge bowl of regular ice cream.

The first two times I made this, I was so enthusiastic about it I might’ve eaten 2/3 of the batch in one day. Then I felt terrible for the next two days.

Coincidence? Maybe. But I still recommend not going overboard with this ice cream!

If you want to lighten it up (and make it slightly icy), you can add some of the coconut water that’s left after you extract the coconut cream, or you can add some almond milk or whatever liquid you’d like. The more liquid you add, the less rich and icier it’ll be.

I do love my rich chocolaty desserts! If you do, too, try my paleo chocolate fudge. It’s also vegan and so easy to make!

And if you want to make ice cream cookie sandwiches, my vegan paleo double chocolate cookies would be awesome with this ice cream!

After freezing overnight, this vegan chocolate ice cream is pretty hard straight from the freezer but still scoopable (or okay, I actually stabbed at it with a fork and extracted what I wanted) when I used a plastic container.

When I used the metal loaf pan you see in the video, it needed to defrost for about 15 minutes before I could scoop it.

But no matter what you store it in, it’s best to defrost a bit first because when it’s a bit soft, it’s really like gelato. Super creamy and decadent gelato. Check out the very end of the video below to see what I mean!

I used raw cacao powder in this vegan chocolate ice cream. If you use Dutch-process or another type of cocoa powder, you may find that you need more or less sugar.

I used 2/3 cup but with that amount, it’s about as sweet as regular ice cream. If you’re used to eating very little sugar, go with 1/2 cup and add more after tasting.

This is one of those paleo desserts that non-paleo and non-vegan folks will love, too. It honestly tastes like regular SUPER decadent chocolate ice cream.

There was no coconut taste, at least with the brand I used.

By the way, the yield is just a guess. This recipe doesn’t yield much, but like I said, you’re not going to sit down and polish off a bowl in a sitting.

One scoop + lots of berries is the way to go! The sprinkles are definitely not paleo but gosh they look nice. :) I just had to use them in my paleo cupcakes recipe, too!

For something a little lighter, try this chocolate frozen yogurt or this 4-ingredient healthy strawberry yogurt!

Vegan chocolate ice cream that's also paleo, nut-free and no-churn! Made with coconut cream but does not taste at all coconutty and the result is insanely rich and decadent.

Vegan Chocolate Ice Cream (paleo, dairy-free, nut-free)

Rated 5.0 by 3 readers
Vegan Chocolate Ice Cream (paleo, nut-free, dairy-free)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 8 scoops


  • 1 1/2 cups (360 grams) warmed coconut cream from 1 1/2 14-ounce (400-gram) cans full-fat canned coconut milk, chilled overnight
  • 1/2 cup (105 grams) pitted dates
  • 1/2-2/3 cup (100-133 grams) coconut sugar (I have a sweet-tooth and use 2/3 cup sugar)
  • 3/4 cup + 1 1/2 tablespoons (98 grams) cocoa powder (I used raw cacao powder)
  • 2 1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt


  1. In the bowl of a food processor or a high-speed blender, add all the filling ingredients (starting off with 1/2 cup coconut sugar and adding more to taste), in the order listed, and blend for about 30-60 seconds (or a few minutes in a food processor) or until totally smooth and no lumps of dates remain. If you use a food processor, it could be that there are some little bits of dates left.
  2. Pour into a freezer-safe container and freeze for 4-8 hours, depending on how hard you want the ice cream.

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36 comments on “Vegan Chocolate Ice Cream (paleo, nut-free, dairy-free)” — Add one!

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  • Scarlet says
    December 14, 2020 @ 7:51 pm

    I can’t have dates do to high sugar. Is there a way not to add them.

    • Erin replies to Scarlet
      December 17, 2020 @ 2:37 pm

      Unfortunately not as it’s half the sweetener and it’s needed for the correct texture of the ice cream. I’d suggest looking for a recipe that’s already date-free.

  • Emma says
    July 29, 2019 @ 6:17 pm

    How is a recipe with coconut in, nut-free?

    • Erin replies to Emma
      July 29, 2019 @ 6:38 pm

      Because coconut is not a nut. You can read about it here or Google “is coconut a nut.” :)

  • Eman says
    June 19, 2019 @ 12:20 pm

    This is gorgeous and I’m making it again today! Do you have a similar recipe for vanilla? Im assuming the dates would change its colour?

    • Erin replies to Eman
      June 23, 2019 @ 8:31 pm

      I’m so sorry for just now seeing your question! I don’t have one but I’m working on it. :) It’ll be cashew-based, though. And it’ll be beige because of the dates. But it will be yummy! I just need some more time to perfect it.

      • Holly Sale
        replies to Erin
        March 9, 2020 @ 1:22 am

        We need a vanilla version from you Erin! You are so good at making vegan ice cream taste BETTER than regular ice cream. Your peanut butter ice cream and your chocolate ice cream are the best tasting and creamiest ice cream my family has ever had! I came to the website to make this chocolate one again but we sure hope the vanilla version is coming soon. Cheers!

        • Erin replies to Holly Sale
          March 13, 2020 @ 5:59 am

          Hi Holly! Nice to hear from you. Things are so chaotic right now! I am a huge mess. What a nice thing to hear that you think that my two ice creams are better than normal ice cream. I think so, too, but sometimes I give them to others and they’re like, “Wow, this is way too rich!” So I’m happy you agree with me. :D I’ve been working on vanilla ice cream for years but the problem is that there’s no way to cover up the coconut taste. Almond milk is too thin for my liking but even that has a strong taste. Maybe I should try a mix of the two and see what happens. Thanks as always for your comment!

        • Holly
          replies to Holly Sale
          March 13, 2020 @ 3:22 pm

          I love cashews if I’m trying to avoid coconut flavor..have you ever made ice cream with soaked cashews??
          Sorry things are so hectic for you…I hope things slow down a bit soon!

        • Erin replies to Holly
          March 14, 2020 @ 8:29 am

          I’ve used cashews but don’t remember if I soaked them. I think I might have actually used roasted because the taste is so much better. So maybe soaked, raw is the way to try! And thanks! Unfortunately, things got worse and they announced all schools, daycares, etc. will be closed for 5 weeks. It might be time for a little blogging break! I’ll still try to post once a week. Maybe people want distractions? :)

  • Joanne
    April 28, 2019 @ 12:35 am

    The taste of this is great! Rich, creamy, delicious! Thanks for sharing your recipe. We found that using the refrigerator rather than the freezer provided sufficient firmness without needing to let it defrost before serving. Thank you, also, for providing both cup and weight measurements. As an American who had the gift of living in Austria, I have become a great fan of cooking by weight.

    • Erin replies to Joanne
      May 4, 2019 @ 8:32 pm

      You’re welcome for the recipe! I’m really glad that you enjoyed it. :) Do you mean that you refrigerated it and it got firm enough (like regular ice cream?!) Interesting! I’ll have to try that. Thanks for the tip! And I’m an American living in Germany. That’s when I started cooking by weight. ;) Thanks for your comment!

  • C says
    December 18, 2018 @ 7:57 pm

    What is the purpose of the dates and what would you recommend for substitutions?


    • Erin replies to C
      December 18, 2018 @ 8:16 pm

      To sweeten the ice cream and provide fudginess. Prunes might work! It’s the only thing I can think of that would give you sweetness and the same texture.

  • Katherine says
    June 23, 2017 @ 12:45 am

    This looks delicious! So chocolaty!

  • Kim Beaulieu says
    June 21, 2017 @ 6:44 am

    This looks scrumptious. I’m a sucker for ice cream and this one is sheer perfection. I’m so weird about hard chocolate ice cream. I love putting it in a bowl and mixing it with a spoon till it’s soft ice cream. I only do it with chocolate, no idea why. Ha

    • Erin replies to Kim Beaulieu
      July 1, 2017 @ 10:22 pm

      Then you’d love this one… as long as you don’t freeze it too long! :)

  • Krista says
    June 21, 2017 @ 12:30 am

    Bring on the ice cream! This looks so good!

  • Michelle Goth says
    June 20, 2017 @ 9:55 pm

    I would love to take a crack at this. It looks delicious and much healthier.

  • Alyssa @ Everyday Mavent says
    June 20, 2017 @ 8:22 pm

    This looks so decadent and rich!

  • Ashlyn @ Belle of the Kitchen says
    June 20, 2017 @ 8:14 pm

    My hubby is lactose intolerant and ice cream is one thing he desperately misses. I will totally have to make this for him!

  • Patricia @ Grab a Plate says
    June 20, 2017 @ 6:04 am

    I love baking with dates, but wouldn’t have thought to use them in ice cream! Brilliant! This looks so tasty!

  • Dee says
    June 20, 2017 @ 5:21 am

    I’ve been wanting to try using coconut cream instead of dairy, and I think I finally have all the incentive I need! Love this!

    • Erin replies to Dee
      June 21, 2017 @ 9:15 pm

      Yay! Hope you’ll enjoy it. :)

  • Amanda | The Chunky Chef says
    June 20, 2017 @ 3:18 am

    Love that this ice cream is vegan! I’m a sucker for a great ice cream cone :)

  • Stephanie says
    June 19, 2017 @ 9:07 pm

    Ohhh this looks so rich and creamy!!

  • Kristen says
    June 19, 2017 @ 5:15 am

    Where do you buy the coconut cream?

    • Erin replies to Kristen
      June 19, 2017 @ 6:47 am

      I used 1 1/2 cups (360 grams) warmed coconut cream from 1 1/2 14-ounce (400-gram) cans full-fat canned coconut milk, chilled overnight. So I didn’t buy coconut cream. As for the coconut milk brand, I can’t help as I live in Germany. I’ve heard that Trader Joe’s has coconut cream, though!


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