Vegan Chocolate Ice Cream

Enjoy a bowl of delicious vegan chocolate ice cream any day of the year with this simple recipe!
Course Dessert
Cuisine American
Keyword Vegan Chocolate Ice Cream
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings or 1 pie crust
Calories 331kcal
Author Marly



  • Melt the chocolate chips using your preferred method. I put the chocolate chips in a microwave-safe bowl and zapped them on high for 1 minute and then stirred them until all the chips were melted. Set aside to cool temporarily.
  • Put the tofu in a food processor and pulse until smooth. Add the vanilla, soy milk, corn syrup, and alcohol (vodka does not freeze!). Pulse until smooth. Next add the melted (and cooled) chocolate chips. Alternate pulsing and stirring the mixture until all the chocolate is well combined with the tofu mixture.
  • Refrigerate the chocolate mixture for an hour. This is a dangerous step because the mixture is a lot like chocolate pudding and difficult to stay out of, but I know you can do it! Next, follow the instructions on your ice cream maker.


Calories: 331kcal | Carbohydrates: 35g | Protein: 6g | Fat: 15g | Saturated Fat: 13g | Sodium: 71mg | Potassium: 402mg | Fiber: 1g | Sugar: 25g | Vitamin A: 115IU | Vitamin C: 2.3mg | Calcium: 192mg | Iron: 1.1mg