Smart Sweet: Vegan Chocolate Chip Ice Cream

Vegan ice cream is music to my ears, and it’s super easy, delicious and a great chocolate fix! This is my favourite dairy free chocolate recipe. I used organic brown rice malt syrup in this recipe because rice syrup has a lower sugar content than honey or maple syrup so it doesn’t make it overly sweet and has a very mild flavour but maple syrup and honey will also work nicely. If you miss chocolate ice cream at all you won’t miss it anymore.



  • 1 can of coconut milk (BPA free)
  • 4 tbsp cacao powder
  • 4 tbsp brown rice syrup
  • 1 tsp vanilla extract
  • 2 tbsp of cacao nibs


  1. Combine ingredients coconut milk, cacao powder, rice syrup and vanilla extract into a blender. Blend until smooth.
  2. Stir in the cacao nibs to the chocolate mixture.
  3. Add the chocolate mixture to an ice cream maker. Let it run for 20-25mins. If you do not eat this immediately transfer to a container and freeze.
  4. If you do not have an ice cream maker pour the chocolate mixture into a tin or container then freeze until firm.
  5. Thaw for about 5 – 10 minutes before serving to soften it up a little, if desired.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4


  • Cacao powder – cocoa powder or omit for vanilla choc chip
  • Rice Syrup – maple syrup, honey, stevia
  • Cacao nibs – unsweetened dark chocolate chips, carob pieces

Calories: 340

Fat: 24g

Trans Fat: 20g

Cholesterol: 0mg

Sodium: 60mg

Carbohydrates: 28g

Fiber: 5g

Sugars: 11g

Protein: 6g