Ultra-Creamy No-Churn Vegan Chocolate Ice Cream
A rich, creamy, and naturally sweetened vegan chocolate ice cream made with just 5 ingredients and no churning required.
- Prep30 min
- Total8h
- DifficultyEasy
- Servings12
This outrageously creamy vegan chocolate ice cream proves you don't need dairy or an ice cream maker to enjoy a luscious frozen treat. The base uses coconut cream (or full-fat coconut milk) whipped to a silky texture, sweetened with a date paste that adds natural sweetness and body.
Cocoa powder, a shot of espresso, and a hint of cinnamon deepen the chocolate flavor to an intense and satisfying level. Let it freeze for a couple of hours if you prefer a mousse-like texture, or overnight for a firmer scoop – just let it soften for 20 minutes before serving.
Ingredients
Converted amounts are rounded.
Method
- Place a large mixing bowl in the freezer to chill for 10 minutes.
- Meanwhile, add the pitted dates to a food processor and process until small bits remain. Add hot water a little at a time, processing until a thick paste forms. Set aside.
- Without tipping the cans, scoop out the thick coconut cream from the cans of coconut cream or full-fat coconut milk, reserving the clear liquid for another use. Transfer the cream to the chilled bowl.
- Using an electric mixer, whip the coconut cream until creamy and smooth. Add the cocoa powder, vanilla extract, almond milk, and half of the date paste. Whip again until fully incorporated.
- Taste the mixture and adjust flavors as needed – you may want to add more date paste for sweetness or more cocoa powder for a deeper chocolate taste.
- Transfer the mixture to a parchment-lined freezer-safe container. Cover loosely with plastic wrap, then tightly with aluminum foil to prevent freezer burn.
- For a mousse-like texture, freeze for just a couple of hours. For a firmer ice cream, freeze overnight.
- Before scooping, let the ice cream sit at room temperature for at least 20 minutes. Dip a scoop in hot water for clean scoops.
- Store in the freezer for up to one week; best when fresh.
💡 Tips
- If your dates are hard, soak them in warm water for 10 minutes before processing.
- For a super smooth texture, sift the cocoa powder before adding.
- Freeze in a shallow container for faster freezing and easier scooping.
Inspired by a recipe from Minimalist Baker