Vegan Frozen Hot Chocolate

Vegan Frozen Hot Chocolate is the ultimate chilly-day-meets-sunny-weather treat. It’s rich, creamy, chocolatey, and ice-cold—just like a milkshake but with all the cozy vibes of hot cocoa. I love blending this up when I’m craving something sweet but refreshing, especially during warmer months. It’s dairy-free, easy to make, and hits the perfect balance between indulgent and light.

Why You’ll Love This Recipe

I love how simple and satisfying this drink is. It gives me all the flavor of a classic hot chocolate, but in a frosty, refreshing form. I can whip it up in minutes with just a few pantry staples, and it’s fully plant-based. It’s a fun twist on traditional hot chocolate that I can enjoy all year long, whether I’m lounging in the sun or looking for a cozy but cold treat.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons unsweetened cocoa powder

• 2 tablespoons dairy-free chocolate chips or chopped vegan chocolate

• 2 tablespoons maple syrup (or sweetener of choice)

• 1 teaspoon vanilla extract

• 1 cup unsweetened almond milk (or any plant-based milk)

• 2 cups ice cubes

• Pinch of salt

Optional Toppings:

• Coconut whipped cream

• Shaved vegan chocolate or cocoa nibs

directions

1. I start by melting the dairy-free chocolate chips with half of the almond milk in a small saucepan or microwave-safe bowl until smooth.

2. I whisk in the cocoa powder, maple syrup, vanilla extract, and a pinch of salt until fully combined.

3. I let the mixture cool for a few minutes so it doesn’t melt the ice when blending.

4. In a blender, I combine the chocolate mixture with the remaining almond milk and the ice cubes.

5. I blend until thick and frosty—almost like a slushie or milkshake.

6. I pour it into a tall glass and top with coconut whipped cream and shaved chocolate, if I’m feeling fancy.

Servings and timing

• Prep time: 5 minutes

• Cook time (melting): 2–3 minutes

• Total time: ~10 minutes

• Yields: 1 large or 2 small servings

Variations

Sometimes I add a pinch of cinnamon or a dash of espresso powder for a mocha twist. If I want a richer version, I use canned coconut milk for extra creaminess. For a minty vibe, I add a drop or two of peppermint extract. And when I’m in the mood for protein, I blend in a scoop of vegan chocolate protein powder to make it a post-workout treat.

storage/reheating

This drink is best enjoyed immediately while it’s icy and fresh. If I have leftovers, I store it in the freezer and blend again with a splash of milk to bring it back to life. I don’t recommend reheating—it’s meant to stay frozen!

FAQs

Can I make this without melting the chocolate first?

Yes, I’ve blended everything together without melting and it still works, but melting the chocolate first gives it a smoother, richer flavor.

What’s the best plant-based milk to use?

I usually use almond milk, but oat, soy, or coconut milk work great too. The creamier the milk, the richer the drink.

Is this recipe gluten-free?

Yes, as long as all ingredients (like chocolate chips) are certified gluten-free, this recipe is naturally gluten-free.

Can I use a sweetened milk?

Sure, I just reduce the amount of maple syrup so the drink doesn’t become overly sweet.

How do I make this extra thick?

For a thicker texture, I reduce the milk slightly or add a few more ice cubes. Sometimes I even toss in a frozen banana for a creamier consistency.

Conclusion

Vegan Frozen Hot Chocolate is one of those treats that feels fancy but is so easy to make. I love how it delivers all the cozy flavors of hot cocoa in a cool, refreshing way. Whether I’m blending it up for dessert, a snack, or a midday pick-me-up, this icy chocolate drink never disappoints.