Homemade Vegan Chocolate Ice Cream is so creamy and delicious. It’s easy to make with a Ninja Creami machine, too. I made this mainly with silken tofu, just a touch of brown sugar, and a bit of cocoa powder. It really does rival any commercial plant-based ice cream while also having a lot less sugar and no preservatives.
Look below for a link to an amazing course on using this incredible machine!
If you like this recipe and want even more delicious, delectable, and healthy recipes for this amazing appliance, please check out this course by my friend and vegan creator extraordinaire …
The Ninja Creami Experience with Kathy Hester
Homemade Vegan Chocolate Ice Cream using Soft Tofu
The base of this recipe gets a lot of its creaminess from silken tofu. One of the very first vegetarian/vegan recipes I ever tried was one I found in a PETA brochure about 30 years ago. The recipe was for a chocolate cream pie that used just silken tofu, sugar, and cocoa powder in a graham cracker crust. It was delicious and became a favorite. I must have made it once a week for months.
This ice cream is basically the filling from that super delicious chocolate cream pie made into a frozen treat.
Why I Like the Ninja Creami
I really like this appliance. (And here’s an affiliate link to get one of your own.) The Ninja Creami takes frozen fruit or yogurt or, in this case, tofu and spins it into a super creamy pint of ice cream. It’s really amazing. I made a batch today that was made of fruit, fruit juice, and vegan yogurt. Technically, it was about 90% water and was a solid block of ice coming out of the freezer. Yet in just a few minutes, the Creami spun it into what could easily be mistaken for regular ice cream made with loads of fat and sugar. It’s like magic.
Firm Homemade Chocolate Vegan Ice Cream in the Creami
Vegan soft serve made in the Vitamix or a food processor is delicious and I love it. But those appliances can only make ice cream that’s so thick. The Creami has a super powerful blade that basically shaves tiny layers and that’s what makes this so creamy.
How Does the Ninja Creami Work?
Check out this video by Kathy where she explains some of the basics of the Creami.
Ingredients in Vegan Chocolate Ice Cream
Tofu: This chocolate ice cream recipe starts with silken tofu. It’s creamy but has no real flavor so it takes on the flavor of whatever you add to it. It’s also high in protein and low in fat.
Cocoa Powder: I used cocoa power here. It’s full of antioxidants and all the health benefits of dark chocolate.
Sugar: I added just a little bit of brown sugar for some sweetness. If you only have white sugar that’s fine, too. And if you’d rather stay away from regular sugar, just swap it out for coconut sugar, dates, or agave.
Almond Milk: A little bit of plant-based milk adds some volume. I like almond milk although I’m also a fan of coconut milk. Use your favorite milk, they all work basically the same.
Stevia: This plant-based sweetener can add a bit more sweetness if that’s what you like. I do, so I usually add some stevia to ice creams and smoothies. It lets me cut down on sugar.
Homemade Vegan Chocolate Ice Cream
Homemade Vegan Chocolate Ice Cream is so creamy and delicious. It's easy to make with a Ninja Creami machine, too. I made this mainly with silken tofu, just a touch of brown sugar, and a bit of cocoa powder. It really does rival any commercial plant-based ice cream while also having a lot less sugar and no preservatives.
Puree all ingredients in a high-speed blender until very smooth and creamy.
Pour the mixture into the Creami pint and freeze for at least 24 hours.
Once completely frozen, process in the Creami machine according to the appliance instructions. Also watch the video in this post for how to use the Creami.
Scoop and enjoy!
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.