Dave’s Mexican Chocolate Vegan Ice Cream Recipe

This is adapted from the vegan ice cream base at the Vivacious Vegan.


  • 1 cup of sugar
  • 1 3/4 cup coconut milk (1 can)
  • 3/4 cup plain unsweetened soy milk
  • 1/2 cup plain soy creamer (if you don’t have this on hand, you can replace this with soy milk–it just won’t we quite as thick and rich)
  • 2 t pure vanilla (The non-alcoholic kind is preferable as it doesn’t inhibit
    freezing, but can be somewhat hard to find.)
  • 3 T oil (I use canola–it’s among the healthier oils, and we keep
    it in stock for things like vegan chocolate chip cookies and
    waffles.) If you’re not replacing the soy creamer with soy milk, you can experiment with reducing or eliminating this–but it does make it a little richer!
  • a tiny pinch of salt (I used 1/8 tsp)
  • 1/2 cup cocoa powder
  • just under 1/8 t cayenne pepper
  • 1 t cinnamon


1. Blend the above in a blender for a few minutes so it gets really creamy.

  • If all of your ingredients were cold before blending, you can proceed to step 2.
  • If all of your ingredients were room temperature before blending, put the mixture into the freezer for at least 30 minutes or the refrigerator for at least 90 minutes to bring the temperature down. (It may take much longer than this.)

2. Put the mixture in your ice cream maker and freeze according to the directions.
3. You can enjoy this as “soft serve” when the ice cream maker is finished or freeze it in your freezer until it gets a harder consistency.


  1. Alyssa says:

    Thanks for the totally yum recipe. My sister and I enjoyed it immensely. I used the soymilk instead of soy creamer because I was all out and it turned out wonderfully. Thanks!!!

  2. WaffleAdmin says:

    I’m so glad to hear you liked it! Once you’re addicted to this stuff, there’s no turning back…

  3. Fajer says:

    can i replace something for the coconut milk i really don’t like the flavour of coconut but i really want to make this

  4. WaffleAdmin says:

    You can replace the coconut milk with an equal amount of soymilk or soy creamer. The soymilk will have less fat and creaminess than the coconut milk, so you can optionally add an additional T of oil if you go that route. If you happen to have xanthan gum around, 1/8 t will add to the creaminess as well. (Additional amounts of xanthan gum may make it clumpy.) I’ll also add that I can’t really even taste the coconut when I make this, but it may be different if you’re very sensitive to that flavor.

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