Chocolate Chocolate Chip Blizzards

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Tall glass filled with our super creamy vegan Chocolate Chocolate Chip BlizzardTo blizzard or not to blizzard, that is not the question.
The question is: Which flavor blizzard to make?

Last week I put out a little SOS vote on Instagram asking what flavor I should make: chocolate or banana cream pie.

A ton of you banana lovers spoke up, but you couldn’t drown out the cries of the chocolate lovers. So, chocolate it was! But not to worry because I also made a banana version that’s coming soon as well! Everybody wins.

Homemade Vegan Chocolate Soft Serve for making homemade blizzards

First, chocolate.

This recipe is simple to make and requires just 7 ingredients. It’s slightly adapted from my Vegan Chocolate Brownie Ice Cream, which was before my cashew-in-dairy-free-desserts discovery. Thus, I did a little ingredient switcheroo, added some mini chocolate chips and I had a blizzard on my hands!

Close up shot of a vegan Chocolate Blizzard topped with mini chocolate chips

The ingredients you’ll need are:

Cashews
Coconut milk
Vanilla extract
Cocoa or cacao powder
Agave nectar
Cane sugar
& Mini chocolate chips (or another mix-in of choice)

Using a mini wooden spoon to stir a vegan Double Chocolate Blizzard

The result? Dreamy, creamy, chocolatey bliss. You’re going to love this blizzard! It’s

Creamy
Thick
Mega chocolaty
Perfectly sweet
Spoonable
Studded with chocolate chips
Seriously satisfying
& Perfect for sharing

This recipe makes enough for two generous (or four small) blizzards, so modify the ingredient amounts as you see fit! And if you just aren’t a blizzard fan (BOOOOO), you could just freeze it into ice cream for a more traditional, scoopable ice cream.

Winning idea: It would be perfect for a blizzard party! Call all your friends, prepare this delicious chocolate blizzard base, then provide a lineup of mix-ins: Bananas, chocolate chips, M&Ms, peanut butter cups, cooconut whip, oreos, etc. You get the idea! Then everyone can mix in their favorite toppings and finally be happy. This summer heat beckons for cooling off with cold treats. Do it!

Top down shot of a tall glass of our Chocolate Chocolate Chip Blizzard recipe

If you try this blizzard, be sure to snap a pic and tag it #minimalistbaker on Instagram! I’d love to see what flavor combos you dream up. Cheers!

Glass of our vegan Chocolate Blizzard recipe

Chocolate Chocolate Chip Blizzards

Creamy, rich chocolate chocolate chip blizzards that are vegan, gluten free and require just 7 ingredients. Super thick like the real thing, and customizable with mix-ins! No ice cream maker? No worries - see my tips below on how to do without.
Author Minimalist Baker
Print
Side view of a glass of our Vegan Chocolate Chocolate Chip Blizzard recipe topped with more chocolate chips
4.75 from 8 votes
Prep Time 2 hours
Total Time 2 hours
Servings 4 (blizzards)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 Week
Does it keep? Store in freezer.

Ingredients

  • 1 1/4 cups raw cashews (soaked overnight then drained // or soaked for at least 6 hours)
  • 1 14-ounce can light (or full-fat) coconut milk
  • 1 tsp vanilla extract
  • 1/4 cup agave nectar or maple syrup
  • 1-4 Tbsp organic cane sugar, or sub sucanat or coconut sugar (depending on preferred sweetness)
  • 2/3 cup unsweetened cocoa or cacao powder
  • 1/3 cup mini dairy-free bittersweet chocolate chips (such as Enjoy Life)
  • 1-2 tsp extra fine ground coffee or instant espresso (optional)

Instructions

  • The night before, place your ice cream churning bowl in the freezer to properly chill. Also, make sure you soak your cashews overnight OR the next day for at least 6 hours. Be sure to drain before adding to blender.
  • Add all ice cream ingredients EXCEPT chocolate chips to blender and blend until creamy and smooth, scraping down sides as needed. Use the “liquify” or "puree" setting if you have it. You want it to be completely creamy and blended.
  • I started with lesser measurement of sugar (1 Tbsp as original recipe is written) and went up from there. If you like it less sweet and more intensely chocolatey, the agave (or maple syrup) should get you there.
  • Chill mixture in the freezer for 1.5-2 hours, or in the fridge overnight. If you don't have an ice cream maker, see notes.
  • Add chilled mixture to ice cream maker and churn according to manufacturer’s instructions - about 45 minutes. It should look like soft serve.
  • Once the chocolate ice cream is thick like soft serve, add in the chocolate chips and churn for another 1-2 minutes to incorporate.
  • For a true blizzard experience, spoon directly into 4 small serving glasses (as original recipe is written // adjust if altering batch size), top with coconut whipped cream and cocoa powder or chocolate shavings.
  • Alternatively, transfer mixture to a freezer safe container, cover and freezer until firm - about 4-6 hours.
  • Set out for 15-20 minutes before serving to soften. Will keep for up to 1 week, though best when fresh.

Notes

*If you don't have an ice cream maker, pour blended batter into an ice cube tray, freeze, and then blend into a thick shake with a little more coconut milk or almond milk.
*Adapted from my Vegan Chocolate Brownie Ice Cream

Nutrition (1 of 4 servings)

Serving: 1 blizzards Calories: 495 Carbohydrates: 56 g Protein: 11 g Fat: 30 g Saturated Fat: 12.6 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 46 mg Potassium: 0 mg Fiber: 6.5 g Sugar: 31 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 0 mg Iron: 0 mg

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

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  1. Kristine Thompson says

    I’m confused. Aside from bananas the mix ins you list, i.e.; M&Ms, chocolate chips Oreos & ect.. are not vegan

  2. Cierra says

    I am making this as I type this. I followed your recipe almost exactly, but was craving a dairy free version of chocolate Ben and Jerry’s “Cherry Garcia . So I added 1 tsp of almond extract, 1/2 cup of frozen chopped cherries and will throw in some dark chocolate chips. I also used coconut lite milk, with 1/4 cup unsweetened vanilla almond milk with the cashews.
    Yum!

  3. Sue n gb says

    We made these last night….wonderful! Ice cube tray method worked great and I forgot to soak my cashews overnight, so I improvised and microwaved them in a bowl of water for a few minutes. Turned out nice and creamy! I have been trying many of your recipies…all keepers for me, your website is on my favorites bar:).

  4. Mickey Phillips says

    Super delicious! I just made this as both my husband and I are lactose intolerant and it was perfect! Instead of adding cane sugar I just used a few drops of liquid stevia. I didn’t make it very sweet because I wanted it to have a really rich chocolate flavor.

    We currently don’t have an ice cream maker (yet!) but I just poured the mixture in a shallow container and stuck it in the freezer for a few hours, it was fine. It scooped well and had the exact texture of ice cream.

    We will be making the other vegan ice cream recipes you have!

    • Rachel says

      Thanks, Mickey, I was just going to ask if it was okay to use a container instead of ice cube trays to freeze it!

  5. Matt pope says

    Do you know of any cashew substitutes? I would love to try this recipe but i’m allergic to cashews :( thanks, Matt

  6. Kate @ ¡Hola! Jalapeño says

    Those photos are stunning and look way, way, way better than any DQ blizzard I’ve ever seen!

  7. Cari says

    I just made this and it was AMAZING! Never would guess that it wasn’t the full fat dairy stuff. IMO it tastes much better. Super creamy and chocolatey. Tastes like Chocolate Truffle from the chain creamery. Thank you so much for sharing!

  8. Marta says

    This looks great and can’t wait to try it! I can’t eat cashews though – do you think it would work if I substituted 2 large bananas?

  9. Sarah says

    I made these with walnuts instead of cashews and soy milk instead of coconut milk. They totally taste like Rocky Road ice cream without the marshmallow! I’m going to stir in some marshmallow fluff! :)

  10. Kate says

    Just found this website via BuzzFeed. I can’t wait to try it. I can’t mix dairy with sugar and have been craving thick shakes for ages. I will have to substitute the coconut milk as I’m allergic. Sounds like heaven

  11. Mariana says

    This looks amazing! Can’t wait to try it. I’m planning to buy an ice cream maker soon, this is on my list of recipes to try as soon as I get it :)

    I have a question, in general about all recipes using coconut milk… I’m not a fan of using canned stuff, do you think it would work with homemade coconut milk? could I replace with other homemade nut milk (say, almond milk)?

    Thanks!

    • Dana @ Minimalist Baker says

      Yes, it will work. I just suggest coconut milk because you can get full fat which makes it super creamy. But with the cashews, it should lend enough creaminess to substitute other non-dairy milks. Hope that helps!

  12. Kathryn says

    I’ve used the no-ice-cream-maker technique to do a very similar recipe before. I just make vegan hot fudge and use it cold as the liquid to add to ice cubes of frozen soymilk. It keeps it really thick and rich. My fiancee was craving shamrock shakes for St. Patrick’s day so we made mint simple syrup with mint from the garden and used that. They came out amazing! Have also done maple walnut.

  13. Becky says

    I just made this and it is delicious! This is my second go at cashew-based ice cream. I hated it the first time I made a (mint chip) version. I’ve learned that it makes all the difference to 1) blend it WELL (I only used a Cuisinart the first time) and 2) STRAIN it before putting it in the ice cream maker. Otherwise you end with small cashew chunks and the effect is less than creamy; almost chewy, yuck.

    • Dana @ Minimalist Baker says

      Yes! Blend super well. My blender blends it so thoroughly that I don’t need to strain. Otherwise, that’s a great tip!

  14. cheyenne says

    this looks SO good! never had a blizzard, i’m definitely going to give it a try.
    thanks for sharing!
    xo, cheyenne

  15. David H says

    You may have already posted this somewhere, but what is the purpose of adding the cashews and also for soaking them?

    Thanks for another great recipe!

    • Lulu says

      The purpose pf the cashews soaked is to add cream! Soaking the cashews softens them so they will blend to a creamy consistency. Traditional ice-cream calls for whole milk and cream, so while the coconut milk takes the place of the dairy milk, the cashews take the place of the cream. This batter is so delicious cooled, I’m not sure I can wait for the ice-cream maker! I also put two servings into popsicle molds to make fudgsicles. Can’t wait!

    • Dana @ Minimalist Baker says

      It makes your desserts super creamy and thick like full-fat dairy! Soaking them makes them creamy and blendable :D

  16. Ceara @ Ceara's Kitchen says

    I NEED this chocolate vegan blizzard in my life!! OMG! Yummy!!! I can’t even imagine how fantastic this would taste with peanut butter swirled in!

  17. Pattizia says

    Looks delish! Can’t wait to try it this weekend- it’s been 90+ degrees all week. Better than any store bought!

  18. Tiffers says

    This sounds amazing! Except…I cannot have coconut milk without breaking out in a rash all over. Is there an alternative?

    • Dana @ Minimalist Baker says

      Use any other dairy-free milk. For extra creaminess, add a little olive oil OR arrowroot powder or cornstarch for thickening. Hope that helps!

  19. Liz says

    Thank you for including instructions on how to do it without an ice cream maker as well! Although if I save up enough, I’m tempted to buy one eventuallly. . .

  20. Shannon at www.strippedchic.com says

    I need this in my life! Quite like the idea of adding coffee to it too! Refreshing and delicious!

  21. Karen @ Lushious Eats says

    This truly does look like the perfect blizzard. Yum! Plus, your picture perfect photography is making me HUNGRY ;)

  22. Sonja @ practical-stewardship.com says

    Beauty in a glass. This makes me crave the Reece’s PB Cup Blizzards of my childhood, but now that I am d-f, no more authentic. Gotta make this cashew version! Do you think I could throw in a little spinach while blending-do you think the spinach would hold up in the ice cream maker?

  23. Millie | Add A Little says

    Yum yum yum!! I wish the weather would get a bit warmer in London so I could make this and not freeze to death ahha

  24. jenna @ just j.faye says

    These look amazing. As I was read through this post I was thinking about how much I need these in my life and made a mental note to pick up some cashews at the grocery store on the way home from work. Then I was sad, because the recipes calls for an ice cream maker and I don’t have one. But then I read your note about freezing in an ice cube tray and I got super excited again. Eesh. Roller coaster of emotions! I’m going to have to make these.

  25. Maryea {happy healthy mama} says

    Too funny–I was just describing Blizzards to my 5 year old as she spotted a DQ and asked what they serve. I kind of felt obligated to let her try one, but now I can just make a more real-food version at home. :) Thanks!