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Chunky Chocolate and Toasted Walnut Nice Cream

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  • Author: The Plant-Powered Dietitian
  • Prep Time: 15 minutes
  • Total Time: 3 hours (not including time for freezing ice cream container)
  • Yield: 10 servings 1x
  • Diet: Vegan


Home-made vegan ice cream has never been so easy—and delicious—as in this ultimate recipe for a chunky dark chocolate and toasted walnut ice cream featuring coconut milk.



Basic Nice Cream:

  • 1 13.5-ounce can coconut milk (do not use coconut milk beverage, or light coconut milk)
  • 1 13.5-ounce can coconut cream
  • ¼ cup agave syrup
  • 1 teaspoon vanilla



  1. Combine coconut milk, coconut cream, agave syrup and vanilla in a medium pan, and heat over medium setting, stirring frequently until mixture starts bubbling.
  2. Remove from heat and mix with an immersion blender (or pour into a blender container) for 1-2 minutes until very creamy and well combined.
  3. Transfer mixture to a container, cover, and chill in the refrigerator until it completely cools down (about 2 hours). Fold in the dark chocolate chunks and walnuts with a spoon.
  4. Churn in an ice cream maker, following manufacturer’s directions, until thick and creamy (depending on ice cream maker, about 5-15 minutes).
  5. Place in a container in the freezer until it achieves desired firmness to scoop (about 1-2 hours).
  6. Scoop into dishes and serve.
  7. Makes about 5 cups (about 10 ½-cup servings).
  • Category: Dessert
  • Cuisine: American


  • Serving Size: 1/2 cup
  • Calories: 291
  • Sugar: 10 g
  • Sodium: 28 mg
  • Fat: 28 g
  • Saturated Fat: 18 g
  • Carbohydrates: 16 g
  • Fiber: 3 g
  • Protein: 3 g

Keywords: vegan ice cream, nice cream, easy vegan ice cream, best vegan ice cream