No Churn Vegan Ice Cream
A creamy, chocolatey, and naturally sweetened vegan ice cream made with wholesome ingredients like coconut milk, bananas, cashews, and dates. This no-churn recipe is simple to make, dairy-free, and perfect for a refreshing treat!
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 6 hours 15 minutes (includes freezing time)
- Yield: 6 1x
- Category: Dessert
- Cuisine: Vegan
Ingredients
Scale
- 2 cans (400ml each) full-fat coconut milk, chilled overnight (use only the thick cream)
- 2 ripe bananas
- 1 cup cashews, soaked for 1 hour if not using a high-speed blender
- 20 small dates, pitted
- 6 tablespoons cacao or cocoa powder
Optional Additions:
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Prepare Ingredients: Scoop out the thick cream from the chilled coconut milk cans and set aside. Discard or save the leftover coconut water for smoothies. If needed, soak cashews in boiling water for an hour to soften.
- Blend the Base: In a high-speed blender, combine the coconut cream, bananas, cashews, dates, cacao powder, and optional vanilla extract and salt. Blend on high until completely smooth and creamy. Scrape down the sides as needed to ensure everything is well incorporated.
- Freeze the Mixture: Line a freezer-safe container with parchment paper. Pour the blended mixture into the container and smooth out the top with a spatula. Cover tightly with plastic wrap or a lid to prevent ice crystals from forming.
- Freeze and Serve: Freeze for at least 6 hours for soft serve or overnight for a firmer texture. Before serving, let the ice cream sit at room temperature for about 20–30 minutes to soften slightly. Use a warmed ice cream scoop for easy serving.
Notes
Serving Suggestions:
- Serve in bowls or cones topped with fresh fruit, nuts, or a drizzle of vegan chocolate sauce.
- Pair with vegan brownies or cookies for an indulgent dessert.
Tips & Tricks:
- Use only full-fat coconut milk for the creamiest texture; light versions won’t work as well.
- Taste the mixture before freezing—add more dates for sweetness or more cacao powder for a richer chocolate flavor.
Storage & Reheating:
- Store in an airtight container in the freezer for up to 2 weeks. Press plastic wrap directly onto the surface to prevent freezer burn.
- Allow ice cream to thaw on the counter for 20–30 minutes before scooping if frozen solid.
Find it online: https://icecreamin.com/no-churn-vegan-ice-cream/