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This no churn vegan ice cream is rich and chocolatey! Made with cashews, coconut milk, cocoa, dates and banana, it's a surprisingly healthy ice cream you can feel good about eating.
This vegan ice cream is bomb, if I do say so myself.
But I'll get it out the way at the start: this is not a one-for-one identical swap for dairy ice cream.
More traditional-style ice creams exist and there are some great ones out there (like this vegan vanilla ice cream), but this homemade vegan ice cream recipe is made from whole food simple ingredients - cashews, coconut milk, dates, cocoa and banana - so naturally, the flavour is fuller and a little richer. Personally, I love it.
The texture is luxurious and creamy and it's perfectly scoopable into cones (just be sure to let it thaw on the counter for 30 minutes first as it freezes hard!).
This healthy vegan ice cream with coconut milk is the antidote to all the white sugar-filled, processed ice creams out there.
It's a decadent dessert for when you want a vegan treat that'll leave you feeling satisfied AND like you've put good food into your body (just like my healthy ice cream sandwiches).
Serve it topped with chocolate ganache, cherry compote and vegan whipped cream. You won't regret it!
How to make vegan ice cream without a machine
The key to making vegan ice cream without an ice cream machine is to create a base that is really thick and naturally has a low water content.
The reason for this is that water (from fruit, low fat coconut milk etc.) crystallizes into ice when frozen. If you're using an ice cream maker, it prevents ice chips from forming by churning the ice cream as it freezes.
If you don't have an ice cream maker, you can't do this so you need to create the thickest creamy ice cream mixture possible by blending natural fats (full fat coconut milk or cream, cashews etc.) and ingredients that are low in water (e.g. dates and cocoa powder).
Then, as your ice cream naturally freezes, there won't be enough water to make it all icy!
Main ingredients
Canned coconut milk - Provides a creamy base for dairy-free ice cream. It's SO important to use full fat coconut milk or coconut cream for this vegan ice cream recipe, as the fat content is higher than in light coconut milk so it helps the ice cream stay ice-crystal-free. Buy the best you can afford in the grocery store: I've found Whole Foods 365 is creamy without a strong coconut taste!
Ripe bananas - These add a creamy texture and mild flavour to the ice cream. Bananas are low in water so don't make the ice cream too icy!
Cashews - Healthy fats for creaminess! I use raw cashews and blend them. If you don't have a high power blender, I recommend soaking cashews in boiling water for 30-60 minutes first to soften them.
Dates - Dates are a healthy sugar substitute and are so low in water that they don't freeze icy, which is perfect for this ice cream! I use the small dates you'd use for baking, but most types - like medjool - work. (Just reduce the amount you use as medjools are so big.)
Cocoa powder - You can use cocoa or cacao powder. This gives a really rich chocolatey flavour.
Step by step
Scrape out only the thick, creamy part of the coconut milk from the can and add to a high-speed blender. (Use leftover coconut water for whatever other purpose you like.) Add in all other ingredients.
Blend on high power until completely smooth. You may need to stop and scrape the sides down once or twice.
Pour into a parchment-lined freezer container and cover with plastic wrap. Freeze for 6+ hours for a mousse-like, soft serve ice cream, or overnight for firm.
If freezing overnight, be sure to let ice cream sit out on countertop for 30 minutes before serving, as it freezes hard. Use an ice cream scoop warmed in hot water to scoop it. Enjoy!
Check out my step-by-step guide to making this vegan ice cream without a machine.
Add-ins
This healthy vegan ice cream tastes great with roasted nuts or dark chocolate chips added right before you freeze it.
You can also try adding freeze-dried berries or fruit before freezing (I would avoid adding fresh fruit, as it will turn icy as it freezes).
If you want an extra deep flavour, try adding vanilla extract or the seeds from vanilla beans when blending.
Storage
Store in an airtight container in the freezer. Ice crystals will start forming in about 2 weeks, so it's best to eat the ice cream within this time.
Essential tips
Chill your container first - Placing your ice cream container in the freezer 30 minutes before you need it helps the ice cream freeze a little faster.
Pick your style: mousse or firm - The beauty of this ice cream is that you have two options: you can either freeze it for 6 hours and enjoy a delicious frozen mousse-like gelato, or you can let it freeze fully and have a firmer, more traditional ice cream. The choice is yours!
Let ice cream sit on counter before serving - This ice cream freezes HARD. Whilst it is totally scoopable, you need to let it thaw first at room temperature on the counter. 30 minutes should do it.
Heat your ice cream scoop! Place it in a mug of hot water before using. Trust me, this is the best tip and will make scooping that ice cream waaaay easier.
FAQs
Typically vegan ice cream is made of plant-based milk to add creaminess, sweetener (usually cane sugar or sometimes maple syrup) and flavourings. The main difference between vegan and traditional ice cream is that traditional uses dairy milk or cream, and/or egg yolks.
Using vegan milk with the highest fat content is best for making ice cream. This will give it a creamier flavour that more closely mimics dairy milk. Coconut milk ice cream is my favourite.
You can thicken vegan ice cream by using high quality plant-based fats, such as coconut milk, cashew milk and cocoa butter. These will create a creamy vegan ice cream but will also thicken it.
More summer desserts
5 Ingredient No-Churn Vegan Ice Cream (Chocolate Banana)
Special Equipment
- High speed blender (like a Vitamix)
Ingredients
- 2 400ml/13.5fl oz can of full-fat coconut milk (refrigerated overnight so it separates, see note)
- 2 bananas
- 1 cup cashews (optionally soak for 1 hour in boiling water to soften first if your blender isn't really high powered)
- 20 small dates
- 6 tablespoon cacao/cocoa powder
Optional
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Optionally place a freezer-safe container in the freezer for 30 minutes to chill before making ice cream (helps it freeze faster).
- Scrape out only the thick, creamy part of the coconut milk from the can and add to blender. (Use leftover coconut water for whatever other purpose you like.) Add all other ingredients.
- Blend on high power until completely smooth. You may need to stop and scrape the sides down once or twice.
- Pour into parchment-lined freezer container and cover with plastic wrap. Freeze for 6+ hours for a mousse-like, soft serve consistency, or overnight for firm.
- If freezing overnight, be sure to let ice cream sit out on countertop for 30 minutes before serving, as it freezes hard. Use an ice cream scoop warmed in hot water.
Notes
Nutritional information per serving
If you’ve tried this vegan chocolate ice cream, please leave a comment or tip for others below. I'd love to know how you’ve made it your own!
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