Homemade Vegan Chocolate Soft Serve

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Rich creamy dairy-free chocolate soft serve made right in the blender with just 6 healthy ingredients. The best sprinkle-topped summer treat!


I’ve made a lot of creamy things. Chocolate things. Frozen sprinkle-topped summer sweet things. But this just might be the ultimate – it’s easy, it’s swirl-able, it’s ridiculously rich and chocolatey, it feels like the ice cream shop came to you. I simply adore this stuff.

Why Everyone Will Love This Chocolate Soft Serve

Do not let those rainbow sprinkles sway you, this recipe is for all ages. If you want to adult it up a little maybe opt for mini chocolate chips on top instead of sprinkles and maybe don’t get as much of it on your face while devouring, but still MAKE THIS ONE. In case swirly sprinkle close-ups aren’t enough to persuade you…

  • It’s no-churn, made in the blender
  • With just 6 ingredients (very adaptable to what you have too!)
  • So EASY
  • The texture tastes like a hybrid of nice cream and gelato. Very creamy, very spoonable, very hard to stop eating
  • Dairy-free, paleo-friendly, nut-free if you need it to be
  • Just so. freaking. good.

How To Make Homemade Dairy-Free Soft Serve

It’s easy. But does require a little day-before-you-want-the-best-chocolate-soft-serve prep.

Blender Chocolate Soft Serve Method

Step 1: Shake up a can of coconut milk (full fat or light depending on how rich you want it) and pour into an ice cube tray. Freeze overnight. Mini muffin pans work too if you don’t own an ice cube tray!

Step 2: Blend all the other ingredients with the coconut milk ice cubes. This is where you have to be a little patient and make good use of your blender’s tamper, similar to making banana ice cream.

Step 3: Okay so now you have some options. 1) spoon that good good stuff right out of the blender into bowls and DIG IN ALREADY. Or 2) transfer to a plastic bag with a pretty star tip, wait 30 minutes or so for it to thicken in the freezer, then pipe and swirl and make that presentation all insta-worthy. Fun fact: it tastes equally as amazing no matter which option you choose.

Blender Chocolate Soft Serve Ingredients

It’s a short and sweet list, but lemme break it down so I can point out all the little opportunities to swap and sub and make it your own…

  • Coconut milk. I’ve made it with light and full-fat canned coconut milk, both work very well. Full fat is obviously richer (quite rich!) so I prefer light, but it does take a little more patience during the blending process. I haven’t tested with almond milk or any carton variety, but I imagine it will work and just be a bit less creamy.
  • SunButter. This is the secret that allows us to use a lighter fat milk and still end up with a VERY dreamy soft serve consistency. It also slows down the melting and obviously does wonderful things for the flavor. I used the Organic one here, so no added sugar or salt. I chose not to use Chocolate SunButter in this recipe but I imagine very good things would happen if you did…
  • Maple syrup. Or whatever liquid sweetener you love/have.
  • Cocoa powder. I used one half cup because I like if very chocolatey, but reduce to a quarter cup if you want it less rich.
  • Salt and vanilla. Must haves of course.
  • Toppings! Sprinkles, chocolate chips, berries, nuts, caramel sauce, cookie crumbles, coconut sprinkles, granola, etc.

More Homemade Vegan Ice Cream Recipes You’ll Love

  • Blueberry Frozen Yogurt
  • Chocolate Hazelnut Frosty
  • Watermelon Mint Ice Cream
  • Churned Vegan Chocolate Ice Cream
  • No-Churn Pistachio Ice Cream


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Homemade Vegan Chocolate Soft Serve

5 from 5 reviews

  • Author: Natalie
  • Prep Time: 8 hours
  • Chilling Time: 30 minutes
  • Total Time: 8 hours 30 minutes
  • Yield: 4 servings 1x
  • Category: ice cream
  • Method: frozen
  • Cuisine: american
  • Diet: Vegan

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Rich creamy dairy-free chocolate soft serve made right in the blender with just 6 healthy ingredients. The best sprinkle-topped summer treat!



  • 1 15oz can coconut milk*
  • 1 cup Organic SunButter
  • 1/4 cup maple syrup
  • 1/2 cup cocoa powder
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • Toppings of choice


  1. Pour coconut milk into an ice cream tray and freeze overnight (shake before opening).
  2. Blend all ingredients in a high speed blender until smooth. You will need to use the tamper and stop to scrape down the sides frequently, try to avoid adding extra liquid.
  3. Spoon into bowls as is. Or transfer to a piping bag, freeze for 30 mins or so, then swirl into bowls or cones for that “froyo” effect.
  4. Top and enjoy!


*You can use lower fat milks (almond, oat, soy, etc) but it won’t be quite as rich, light coconut is my favorite here.


  • Serving Size: 1/4 batch
  • Calories: 539
  • Sugar: 20g
  • Sodium: 297mg
  • Fat: 43g
  • Saturated Fat: 9g
  • Carbohydrates: 36g
  • Fiber: 6g
  • Protein: 13g

Keywords: vegan, dairy free, sunbutter, nut free, blender, easy, summer, paleo, diy, frozen yogurt, ice cream

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