Homemade Vegan Chocolate And Nut Ice Cream



Ice cream is my absolute soft spot. There is not a lot that can ruin a day with a good ice cream, am I right?


I have tried nice cream, which is basically frozen bananas made into ice cream – loved it. But in coming up with this recipe my starting point was definitely not healthy. I was in a hunt for a really nice, ice-cream-like consistency and boy did I hit it right with this one!


This homemade chocolate and nuts ice cream is delicious, has a perfect, and soft ice-cream like consistency ready to just melt in your mouth, is chocolaty, nutty, and just absolutely everything one could ask from a sweet ice cream! I can just imagine myself having this once the summer arrives, so excited for that!




In all it’s simplicity, this recipe takes vegan cream cheese, and whipped cream, dark chocolate, nuts of your choice, some agave, or maple syrup for extra sweetness, and vanilla extract for lovely taste. Oh yes, did I mention this is a super easy, and quick recipe already? Because it certainly is.


This delicious, homemade chocolate and nuts ice cream will only require 15 minutes of your time in prepping, and an overnight freeze. So it seems to be a 6-ingredient, quick, and easy – pretty much easy to the point of  you just can not find a physical way to make this into a disaster even if your cooking skills a disastrous- recipe. What’t not to love!




The prepping process starts with melting the dark chocolate. I always melt my chocolate in a water-bath because I just find that to be the quickest, and most successful way of doing it. the method is really simple, you just put a sauce pan filled with water on a stove, and melt the chocolate in a heat-resistant bowl or a pan on top of the water filled sauce pan. After this the next step is whisking the whipped cream, and adding the vanilla extract, and the syrup to go with it. Then you need to mix the cream cheese with the melted dark chocolate, and follow this step with mixing everything together nice, and smooth in a bowl, and yes, now you have chocolate ice cream ready to be froze, and enjoyed!


This recipe is not just a simple chocolate ice cream thought. Adding the nuts to the chocolate ice cream mix gives this recipe a tasty, and very welcome twist. So just chop any nuts of your choice, and mix them into the chocolate ice cream mix, and you are good to go! I went with a variation of multiple nuts for this ice cream. I used a mix of walnuts, pecan nuts, cashew nuts, peanuts, and pistachio nuts.




Remember to take to ice cream out of the freezer to room temperature for about 15-20 minutes before you want to have some. This makes taking the ice cream a lot easier, specially if you want to try to make some sort of ice cream balls.



Chocolate And Nut Ice Cream

6 servings, no ice cream machine / general-purpose machine needed


  • 1 cup (2 1/2 dl) vegan whipped cream
  • 200 grams of vegan cream cheese
  • 1 tsp vanilla extract
  • 1 to 2 tbsp agave or maple syrup
  • 200 grams of dark chocolate
  • 100 grams of nuts of your choice ( I used a mix of walnuts, pecan nuts, cashew nuts, peanuts, and pistachio nuts)


  1. Melt the dark chocolate.
  2. Put the whipped cream, vanilla extract, and the agave or maple syrup into a bowl and whisk the whipped cream.
  3. When the chocolate has fully melted, mix in the cream cheese. Mix together until the consistency is smooth, and everything is nicely mixed together.
  4.  Mix the melted chocolate, and cream cheese mixture with the whipped cream mixture.
  5. Chop the nuts into smaller pieces.
  6. Mix the nuts into the ice cream mixture.
  7. Freeze overnight with a foil on top.
  8. When you take the ice cream out of the freezer, let it sit in room temperature for 15-20 minutes to make taking a piece easier.


Looking for a healthier twist on ice cream, give my Healthy Orange Nice Cream With Chia Gel a look!

If you liked this recipe, my Vegan Salted Caramel And Chocolate No-Bake Cheesecake, and Vegan Mint And Chocolate No-Bake Cheesecake are the ones for you!


Hope you enjoy this quick, and simple homemade vegan chocolate and nut ice cream! Be sure to leave a comment or tag me on social media if you try this out! 


You can find me @ emilylainpelto on Instagram, Twitter, and Pinterest. I am also on bloglovin’, so give me a follow there to never miss a new post!


    1. emilylainpelto

      I used an unseasoned cream cheese from Violife, and whipped cream from Alpro. I shop at a Prisma near me, but I think you should be able to find those at any bigger grocery stores!

  1. It needs to go through this process because it s too hard when you first freeze it. After blending it the second time, it may be a little too runny so popping it back in the freezer for that short period ensures that it has that ice cream consistency. ?? I hope that makes sense! When you re not using dairy in ice cream or an ice cream maker, it can turn out a little hard so I tried to find the best balance of creaminess and consistency for this recipe. Thanks, Masha

    1. emilylainpelto

      I am not sure I am answering your question with this, but yes I know the consistency can be an issue when not using dairy, or an ice cream machine, and that is why I choose to use vegan cream cheese as a big part of the recipe! I find that cream cheese makes the consistency nice, and not granular!

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