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Coconut Milk Ice Cream Chocolate Vegan No Churn

Vegan Ice Cream Recipe - No Churn

This coconut milk ice cream recipe is our favorite vegan ice cream - homemade or store bought! No bananas, no churn, and so delicious!
Prep Time 5 minutes
Freezing Time 3 hours
Servings 6 servings
Calories 77kcal

Ingredients

  • 1 13 oz can coconut milk
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 2 Tbsp cocoa powder (can sub cacao powder)
  • 1/2 cup plant milk (I usually use oat or soy milk)

Instructions

  • Whisk the coconut milk, sugar, cocoa powder and vanilla extract together completely, then pour into silicone muffin molds.
  • Place the mold in the freezer and freeze for at least 3 hours.
  • Remove the silicone mold from the freezer and add all the frozen ice cream pieces to a blender or food processor. Add in the plant milk.
  • Blend until you have smooth ice cream, using a tamper or scraper to push the frozen chunks into the blade. It will be like soft-serve ice cream if you serve it now.
  • For scoopable ice cream, put the ice cream into a freezer-safe container and freeze for another 2-3 hours.

Notes

  • The vanilla extract is important in this recipe - it helps prevent the ice cream from forming into a solid block of ice. 

Nutrition

Calories: 77kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 28mg | Fiber: 1g | Sugar: 18g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg