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A creamy 2 ingredient chocolate ice cream for the chocolate lover! Dairy-free and no ice cream maker required!

I actually really love vegan chocolate ice cream. I also think I am lactose intolerant (so I would always look for dairy-free food) and have been for quite a while, so eating any vegan foods really helps.

A little background about myself, I’ve been a vegetarian for 11 years now, by choice too. My husband has been vegetarian all his life and is now leaning on a vegan diet, so he really enjoys any vegan desserts I make. I was actually working on a recipe for chocolate truffles and instead, I messed up and accidentally came up with this recipe! (I’m so glad I messed up, lol). My family loved this ice cream and didn’t believe me it was vegan.

How to Make Chocolate Ice Cream:

In a saucepan, add the coconut milk and bring to a light boil. This step is critical as you do not want your coconut milk to boil too much as it would turn into coconut oil:

While waiting for the coconut milk to boil lightly, place your vegan chocolate chips in a large mixing bowl and pour in the coconut milk has been boiled lightly:

Mix for about three to four minutes, stirring constantly to get rid of chocolate lumps. It is important to get that smooth and shiny chocolate liquid to achieve a smooth ice cream texture.

Baking Tip: You can also run the mixture through a sifter to make sure that chocolate lumps won’t be included.

After diligently stirring the mixture, it should look like this: dark-colored chocolate that is shiny and smooth:

Now it’s ready to be frozen! Freeze it 3-4 hours but for best results, freeze it overnight:

I was so excited to scoop it out because it looked very creamy and smooth. So when I took my first bite, I was right! 🙂 You guys gotta give it and let me know how you liked it.