A no-churn vegan chocolate ice cream recipe that does not require an ice cream machine! Rich, creamy, and satisfying, this dairy free ice cream with coconut milk, cocoa, and maple syrup is made in a food processor.
Remember those Chocolate Cashew Cookie Dough Balls I shared a few days ago?
You may recall my off-handed comment about my favourite way to enjoy them: ” crumbling them over coconut ice cream for dessert (surprise!).”
Well, my friends, today you are going to learn just how easy it is to make creamy, luxurious coconut ice cream without an ice cream machine. And no, this recipe does not feature a single banana.
Dreams really do come true.
They say necessity is the mother of invention, and in this case, it is. I’m trying to save money, and ten dollar pints of Coconut Bliss just don’t qualify as enough of a necessity to purchase often.
What’s a dairy-free ice cream loving person to do?
You could make banana soft serve, but to be perfectly honest, I’m not a big fan. The banana flavour comes through too much, in my opinion.
I couldn’t help but wonder if I’d be able to use my food processor to make a coconut-based ice cream.
After doing a bit of research, I found out that it could be done.
While you don’t need an ice cream machine to make my recipe, you do need a blender and a food processor. From there, it comes together in six easy steps.
Step 1: Blend together full-fat coconut milk, cocoa powder, maple syrup, cane sugar, vanilla extract, and a little fine sea salt.
Step 2: Pour into silicone ice cube molds (I found these ones for large ice cubes at Whole Foods Market).
Step 3: Freeze until firm, about 3-4 hours.
Step 4: Pop out into a food processor and blend until smooth (it will take on a soft serve texture)
Step 5: Transfer to a container (I used a loaf pan).
Step 6: Cover (I used Abeego plastic-free food wrap) and freeze for 4 hours, or until firm enough to scoop.
If the ice cream becomes too hard, simply leave it on the counter to soften for 5-10 minutes. It should be soft enough to scoop after that!
Because this no-churn vegan chocolate ice cream does not contain any gums or stabilizers, it melts more quickly than store-bought ice creams. But it’s just as creamy and delicious as the coconut ice creams we all know and love. Plus, it’s much easier on the wallet.
For serving, I would recommend chopping up a couple of my cashew chocolate cookie dough balls on top, or making a vegan caramel sauce. Cherries and strawberries are a nice touch, too! Of course, it’s also delicious on its own. I’m just “extra,” as my friend Victoria says. 😉
No-Churn Vegan Chocolate Ice Cream
A vegan chocolate ice cream recipe that does not require an ice cream machine! Rich, creamy, and satisfying, this dairy free ice cream with coconut milk, cocoa, and maple syrup is made in a food processor.
- Prep Time: 5 minutes (not including the freezing time)
- Total Time: 5 minutes (not including the freezing time)
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: Vegan
Ingredients
- 2 cans (398 mL each) full fat coconut milk
- 1/4 cup pure maple syrup
- 1/4 cup raw cane sugar
- 1/3 cup cocoa powder
- 1/4 tsp fine sea salt
- 1 tsp pure vanilla extract
Instructions
- Pour the coconut milk, maple syrup, cane sugar, cocoa powder, salt, and vanilla into a blender. Blend for 10 seconds and no longer, as over-blending could affect the texture of the ice cream.
- Pour into two silicone ice cube molds. I found large ones at Whole Foods Market, but small ones will work, too.
- Freeze until firm, at least 3-4 hours.
- Pop out into the bowl of a food processor fitted with the ‘S’ blade. Blend until smooth.
- Transfer to a rectangular airtight container or 9×5-inch loaf pan. Cover and freeze for at least 4 more hours, or until frozen but still scoop-able.
- Serve with berries and cashew chocolate cookie dough balls, chopped small, or other desired toppings.
Notes
Keep any leftovers covered in the freezer. Simply remove from the freezer 10 minutes before serving to allow it to soften. Because it is free from stabilizers, this ice cream melts more quickly than store-bought ice creams. Just a heads-up!
Keywords: no churn ice cream, vegan ice cream, homemade coconut ice cream, coconut milk ice cream
Pin this to your boards for later:
I hope you get a chance to try out this recipe soon! If you do, let me know by leaving a comment and rating below.
Connect with UpBeet Kitchen on social media:
Instagram: @upbeet.kitchen
Pinterest: @upbeetkitchen2
Facebook: @holisticallie
Jasmine
As a vegan I am always searching for ice cream recipes to satisfy my needs. This was perfect. I loved the flavour and texture. Thank you for this recipe!!
★★★★★
Allison
Thank you so much for your kind words, Jasmine! Glad you enjoyed the ice cream.