Smoky Vegan Chocolate Chipotle Ice Cream

Indulge in the bold, smoky flavor of this vegan chocolate-chipotle ice cream, where rich dark chocolate meets a subtle kick of chipotle.

This plant-based dessert is naturally creamy, fiber-rich, and low in saturated fat, offering a healthier sweet treat.

Quick to prep and freezer-friendly, it’s perfect for everyday enjoyment or make-ahead indulgence without compromising taste or texture.

Vegan Chocolate Chipotle Ice Cream

Karina Kari
A creamy, plant-based chocolate ice cream with a hint of smoky chipotle heat.
Naturally dairy-free, rich in fiber, and low in saturated fat, it’s a perfect everyday dessert or freezer-friendly treat.
Quick to prepare and surprisingly indulgent, this vegan frozen delight balances bold flavors with creamy texture for a satisfying, guilt-free sweet experience.
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Chilling and Freezing Time 6 hours
Total Time 7 hours 45 minutes
Course Dessert
Cuisine plant-Based, vegan
Servings 8

Equipment

  • 1 heavy skillet (for toasting chiles)
  • 1 small heatproof bowl (for soaking chiles)
  • 1 mini food processor or blender
  • 1 medium saucepan
  • 1 whisk
  • 1 Ice Cream Maker with Freezer Bowl
  • 1 airtight container (for storing ice cream)

Ingredients
  

  • 6 medium dried chipotle chiles ≈1 1/4 oz
  • 1 cup hot water
  • 14 oz vegan dark chocolate 70% cacao, chopped (≈2 1/2 cups)
  • 1 ½ cups unsweetened oat milk or rice milk
  • ¾ cup organic granulated sugar
  • ½ cup + 2 tbsp unsweetened cocoa powder ≈2 oz
  • ¾ tsp kosher salt
  • ½ cup plain coconut yogurt

Instructions
 

  • Toasting the Chipotle Chiles: Start by placing the dried chipotle chiles in a dry, heavy skillet over medium heat.
    Toast them gently, turning occasionally, until they release their smoky aroma and become slightly darker, about 1–2 minutes.
    Keep a close eye—they can burn quickly.
    Once fragrant, remove the chiles from heat and set aside.
    Carefully trim off the stems, seeds, and inner ribs, as these can make the mixture overly spicy.
  • Soaking the Chiles: Place the cleaned chiles into a small heatproof bowl and pour in 1 cup of hot water.
    Let them soak for approximately 30 minutes, or until they become soft and pliable.
    This step helps release the smoky, rich flavor while making the chiles easier to blend into a smooth paste.
    Reserve the soaking liquid for later use to help adjust the paste consistency if needed.
  • Making the Chipotle Paste: Transfer the softened chiles to a mini food processor or blender.
    Blend until a smooth, thick paste forms, stopping occasionally to scrape down the sides for even texture.
    If the paste is too thick, add 2–3 tablespoons of the reserved soaking liquid gradually to achieve a smooth consistency.
    This paste will infuse your ice cream with a subtle smoky heat.
    Set aside two tablespoons for the ice cream base and reserve any remaining paste in the freezer for future recipes—it freezes well up to one month.
  • Preparing the Chocolate Base: In a medium saucepan, combine the chopped dark chocolate, oat or rice milk, sugar, unsweetened cocoa powder, and kosher salt.
    Place over medium heat and whisk continuously for about 3 minutes, or until the chocolate has fully melted and the mixture is smooth, silky, and well combined.
    Constant whisking ensures that the chocolate does not stick to the pan or form lumps, giving your ice cream a creamy, even texture.
  • Cooling the Chocolate Mixture: Remove the saucepan from the heat and allow the chocolate mixture to cool to room temperature.
    This usually takes around 1 hour.
    Cooling is important because adding yogurt to a hot mixture can cause separation or curdling, which would affect the final creaminess of the ice cream.
  • Incorporating Yogurt and Chipotle Paste: Once the chocolate mixture has cooled, whisk in the plain coconut yogurt until fully incorporated.
    Then, add 2 tablespoons of the prepared chipotle paste (or adjust to taste).
    Stir thoroughly to distribute the smoky, spicy flavor evenly throughout the chocolate base.
    Taste and adjust the spice level if desired, keeping in mind that freezing will slightly mute the flavors.
  • Chilling the Ice Cream Base: Cover the chocolate-chipotle mixture with plastic wrap or a lid and refrigerate for at least 3 hours, or up to 12 hours.
    Chilling ensures the mixture is cold enough for the ice cream maker and improves the final texture, making the ice cream creamy and smooth instead of icy.
  • Churning the Ice Cream: Prepare your ice cream maker according to the manufacturer’s instructions, ensuring the freezer bowl is fully frozen if required.
    Spoon the chilled chocolate mixture into the machine and churn until it reaches a soft-serve consistency, which usually takes 20–30 minutes depending on your machine.
    This process aerates the ice cream, giving it lightness while incorporating the chipotle flavor uniformly.
  • Freezing Until Firm: Transfer the churned ice cream into an airtight container and cover tightly.
    Place it in the freezer for about 3 hours, or until firm enough to scoop.
    Freezing allows the flavors to meld and the texture to set perfectly, creating a rich, indulgent ice cream that’s still creamy and easy to serve.
  • Serving and Enjoying: When ready to serve, allow the ice cream to sit at room temperature for 5 minutes to soften slightly for easier scooping.
    Scoop into bowls or cones and enjoy the unique combination of dark chocolate and smoky chipotle heat.
    Store any leftovers in an airtight container in the freezer for up to 1 week to maintain freshness and flavor.

Notes

  • Lightly toast chipotle chiles to release their smoky aroma, but avoid burning for bitter flavor.
  • Soak chiles in hot water for 30 minutes to soften and make blending easier.
  • Use high-quality dark chocolate for the best flavor and creamy texture.
  • Full-fat coconut yogurt ensures smooth, rich consistency without dairy.
  • Chill the chocolate mixture thoroughly before adding yogurt to prevent curdling.
  • Adjust chipotle quantity to taste; start with less and add more gradually.
  • Reserve extra chipotle paste in the freezer for future recipes.
  • Whisk continuously while melting chocolate to avoid lumps or sticking.
  • Allow ice cream to soften slightly at room temperature before scooping for easier serving.
  • Store ice cream in an airtight container to prevent ice crystals and preserve flavor.

Chef’s Secrets: Techniques For Perfect Texture

The secret to a velvety, creamy texture lies in temperature control and gentle blending.

Slowly melt the chocolate over medium heat with continuous whisking to prevent scorching.

Cooling the mixture to room temperature before adding yogurt avoids curdling and ensures uniform creaminess.

When making the chipotle paste, use just enough soaking liquid to achieve a smooth, spreadable consistency without watering down the flavor.

Churning the ice cream in a well-frozen ice cream maker bowl helps incorporate air, creating a light yet indulgent consistency that holds up well in the freezer.

Serving Suggestions: Creative Flavor Pairings

This smoky chocolate-chipotle ice cream pairs beautifully with simple toppings like crushed cacao nibs, toasted coconut flakes, or a drizzle of agave syrup.

For a dessert twist, serve alongside warm fruit compotes such as roasted pineapple, spiced cherries, or grilled mango.

You can also pair it with plant-based cookies, brownies, or vegan chocolate sauce for a decadent treat.

For gatherings, consider scooping into small dessert cups and garnishing with fresh berries or a sprinkle of cinnamon for an elegant presentation.

Storage Tips: Keeping Ice Cream Perfect

Store your ice cream in an airtight container in the freezer to preserve flavor and texture for up to one week.

Press a piece of parchment or plastic wrap directly on the surface before sealing to prevent ice crystals.

If frozen too hard, allow the ice cream to sit at room temperature for 5–10 minutes before scooping.

Leftover chipotle paste can be frozen in a small airtight container or ice cube tray for up to a month—perfect for future batches or incorporating into sauces, soups, or chili.

Frequently Asked Questions

1. Can I use a different plant-based milk?

Yes! Unsweetened oat or rice milk works best for creamy texture, but almond, soy, or cashew milk can also be used. Adjust sweetness slightly, as some plant milks are naturally sweeter or thinner.

2. How spicy will this ice cream be?

The chipotle adds a subtle smoky heat. Two tablespoons yield a mild warmth, but you can add more for a spicier kick. Start with less and adjust to taste.

3. Can I make this ice cream without an ice cream maker?

Yes, use a no-churn method by whisking the chilled mixture well, freezing in a shallow container, and stirring every 30–40 minutes for the first 2–3 hours to maintain creaminess.

4. How do I prevent the ice cream from becoming icy?

Thoroughly chilling the base before churning, using high-quality chocolate, and adding a small amount of fat from coconut yogurt helps keep it smooth. Avoid refreezing melted ice cream.

5. Can I prepare the chipotle paste in advance?

Absolutely! The paste can be made up to 6 days in the refrigerator or frozen for up to 1 month. Thaw completely before adding to the ice cream mixture.