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