If you loved dipping salty fries into a Wendy's chocolate Frosty, you're going to love this... except we've leveled it up. This Ninja Creami Vegan Chocolate Ice Cream isn't chocolate-flavored soft serve, it's a real chocolate ganache base turned into ice cream for a dessert that's richer and more intense than any drive-thru version. No cashews or tofu required, and it's completely dairy free, nut free, and genuinely one of the richest desserts in the whole Ninja Creami lineup.
I've been making this recipe since I got my Ninja Creami machine a few years ago, so it was about time I shared it here. This indulgent chocolate ice cream is made with simple ingredients right at home, but tastes like something you could only get at a restaurant. It also thoroughly reminds me of the thick and chocolate-y Wendy's Frosty - it's the perfect dairy-free ice cream to dip your salty french fries in!
Why You'll Love This Ninja Creami Vegan Chocolate Ice Cream
- Allergy friendly: despite this ice cream being super indulgent, it is still allergy friendly! It's completely gluten free, dairy free and vegan, soy free, corn free, and paleo friendly.
- Real ganache base: dark chocolate is melted into warm coconut milk for a traditional ganache base that makes this ice cream extra rich. This is what makes it taste like actual chocolate ice cream instead of a chocolate-flavored protein shake.
- No cashews, no soaking: most vegan Ninja Creami chocolate recipes rely on soaked cashews for creaminess. This one skips the overnight soak entirely and is nut free.
- No tofu: just because we are making vegan ice cream, doesn't mean it has to have tofu. For all of you with soy allergies or intolerances, this one is for you!
- Optional protein boost: add a scoop of protein powder if you want it, but it's not required to get a rich, creamy result.
Why a Ganache Base Makes This Chocolate Ice Cream So Rich
Melting chocolate into warm liquid creates a smoother, richer emulsion than mixing cocoa powder into cold milk. A ganache base carries fat and flavor evenly through the whole pint for a deep chocolate flavor. It is a technique used in high-end chocolate ice cream, we're just making it dairy free! So for the best rich vegan chocolate ice cream at home, this is the technique to use.
Ingredients for Ninja Creami Vegan Chocolate Ice Cream
- Dark chocolate chips: stick to dark chocolate for an intense chocolate flavor and guaranteed vegan option. I love using Enjoy Life chocolate chips or the HU chocolate brand for a completely refined sugar free option.
- Full fat coconut milk: full fat milk results in the proper emulsion with the chocolate and also provides a super creamy ice cream texture.
- Dairy free milk: you'll need a little extra dairy free milk of choice to top off the pint. Any dairy free milk you like will work here!
- Cocoa powder: this adds a bit extra chocolate flavor and depth of flavor along with the chocolate chips.
- Maple syrup: we need a little extra sweetness to balance the dark chocolate. Be sure to use pure maple syrup.
- Vanilla extract, salt
- Protein powder: this is optional, but gives you a protein boost. I like to use the Sprout Living Pea Protein (Use code LEMONSNLYME20 for 20% off) which makes the ice cream super thick and creamy! See substitutions below for other options.
How to Make Ninja Creami Vegan Chocolate Ice Cream
- Heat the coconut milk in the microwave for 30-60 seconds until warm to the touch. Add chocolate chips then cover and let sit for 1 minute until the chocolate is melted. Mix until chocolate is fully incorporated.
- Add the remaining ingredients and whisk together.
- Pour the ice cream base into a Ninja Creami pint container. Add extra milk to reach the max fill line.
- Freeze on a level surface for 12-24 hours.
- Before spinning, microwave the base for 40 seconds or run the outside under hot water for a minute.
- Spin the ice cream mixture on the lite ice cream setting.
- If chalky after the first spin, re-spin until you have a smooth and creamy texture. If adding mix-ins, skip the re-spin function and use the mix-in button.
Substitutions and Variations
- Coconut milk: another great option is full fat cashew milk or full-fat dairy milk. You truly do need a high fat milk for this recipe. The ice cream won't be as creamy otherwise.
- Maple syrup: coconut sugar also works.
- Protein powder: you can use your favorite plain or vanilla protein powder or opt for a chocolate protein powder for extra chocolate flavor. In that case, you may want to decrease or eliminate the amount of cocoa powder added.
- Add-ins: extra chocolate chips, peanut butter swirl, gluten free oreo cookies, coconut shreds. You could even add a tiny splash (start with ⅛th a tsp) of peppermint extract and serve with some fresh mint for a mint chocolate ice cream.
Ninja Creami Tips for the Richest Chocolate Ice Cream
- Don't let the coconut milk boil when melting the chocolate or let water touch the chocolate, it can seize and you'll have to start over.
- Use full fat coconut milk, not light! This is key for the best texture.
- Heat the base before spinning. I always suggest microwaving the frozen ice cream base for 30 seconds or running the outside under hot water for a minute or two to soften the ice cream base some for best results. This helps with ice crystals and the number of times you have to re-spin for a creamy texture.
- Don't overspin! It can be tempting to keep re-spinning your ice cream for an even smoother texture, but eventually it will be more like soft serve ice cream or even a milkshake. If you are new to the Ninja Creami ice cream machine, it might take a few tries before you learn just how many times to spin your ice cream mixture for the perfect scoopable texture. If adding mix-ins, no need to re-spin as the ice cream will get mixed again with the mix-in function.
- Protein powder improves texture. The official Ninja Creami book recommends adding a tablespoon of cream cheese (or vegan cream cheese in this case) for the best outcome and many people online opt for pudding mix as a low calorie option. I don't find that you need either, but a scoop of protein works great if you decide to add it for making the texture extra creamy.
How to Store Leftover Ninja Creami Chocolate Ice Cream
The ice cream base can be made and frozen up to 2 months in advance. Just note that longer freezing can lead to more ice crystals, so the pre-spin microwave step becomes even more important.
If you don't finish your homemade vegan chocolate ice cream, smooth over the top of the pint and re-freeze any leftovers. You can re-spin the ice cream when ready to eat the rest, following the same directions as above. If you added mix-ins, these will get blended into the ice cream, so you may need to add more for the texture contrast!
FAQ
Yes, it is vegan as written as long as you use a plant-based chocolate.
Yes! Unlike most vegan Ninja Creami chocolate recipes that rely on soaked cashews for creaminess, this one uses a coconut milk and chocolate ganache base.
You want to use the Lite ice cream setting for dairy free ice creams to obtain the best, creamiest result.
Of course! The protein powder is optional.
Melted chocolate provides a super rich base and flavor. Cocoa powder alone can taste a bit gritty or lack depth of flavor.
Full fat coconut milk is the best option here due to its fat content, which is needed for the ganache base. You can use another dairy-free milk (almond milk, oat milk, etc), but the ice cream won't be as rich.
I have not tried making this in a traditional ice cream maker, but it should still work! Double the recipe and then let the mixture cool completely to room temperature before adding to your ice cream maker and following the directions.
More Dairy Free Classic Ice Cream Flavors
Ninja Creami Vanilla Ice Cream
Ninja Creami Strawberry Ice Cream
If you try this Vegan Ninja Creami Chocolate Ice Cream recipe, please leave a rating and review. I love hearing your feedback!
Vegan Ninja Creami Chocolate Ice Cream
Equipment
Ingredients
- 1 cup full fat coconut milk
- ⅓ cup dark chocolate chips*
- 2 tablespoon maple syrup
- 2 tablespoon cocoa powder or use chocolate protein powder
- 1 scoop protein powder
- ½-1 cup dairy free milk
Instructions
- Heat the coconut milk in the microwave for 30-60 seconds until warm to the touch. Add chocolate chips then cover and let sit for 1 minute until the chocolate is melted. Mix until chocolate is fully incorporated.
- Add the remaining ingredients and whisk together.
- Pour the ice cream base into a Ninja Creami pint container. Add extra dairy free milk to reach the max fill line.
- Freeze on a level surface for 12-24 hours.
- Before spinning, microwave the base for 40 seconds or run the outside under hot water for a minute.
- Spin the ice cream mixture on the lite ice cream setting.
- If chalky after the first spin, re-spin until you have a smooth and creamy texture. If adding mix-ins, skip the re-spin function and use the mix-in button.
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