5 Ingredient No-Churn Vegan Ice Cream (Chocolate Banana)

A white bowl of no churn vegan ice cream sits on a white marble countertop.

5 from 18 votes

5 Ingredient No-Churn Vegan Ice Cream (Chocolate Banana)

This no churn vegan ice cream is rich and chocolatey! Made with cashews, coconut milk, cocoa, dates and banana, it's the perfect ice cream that you can feel good about eating.

Prep Time15

Total Time15

Course: Dessert

Cuisine: vegan

Diet: Gluten Free

Servings: people

Calories: 277kcal

Author: Elizabeth Emery

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

Coconut milk - It's REALLY important to use full fat coconut milk, as the fat content is much higher than in light coconut milk and it helps the ice cream avoid ice crystals.

Cashews - If you don't have a high powered blender, I recommend soaking your cashews in boiling water for 30-60 minutes to soften them before blending.

Dates - I use the small, cheap dates you'd use for baking, but most types - like medjool - work. (Just be sure to reduce the amount you use as they're so big.)

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.

Let ice cream sit on counter before serving - This ice cream freezes HARD. Whilst it is totally scoopable, you need to let it thaw slightly first on the counter for 30 minutes.

Nutrition