No Churn Vegan Chocolate Ice Cream
Indulge in the velvety richness of homemade chocolate ice cream without the need for an ice cream maker with this irresistible No Churn Vegan Chocolate Ice Cream recipe.
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Escape the summer heat with a frozen delight that satisfies your cravings and aligns with your dietary preferences. If you’re a fan of creamy chocolate goodness but follow a vegan lifestyle, we have the perfect solution for you. Get ready to indulge in a luscious and velvety treat with this No Churn Vegan Chocolate Ice Cream recipe. Say goodbye to the need for an ice cream maker or complicated ingredients—this recipe is simple, dairy-free, and sure to impress both vegans and non-vegans alike.
Prepare your taste buds for a frozen chocolate sensation that will have you coming back for seconds. Get ready to whip up a batch of homemade vegan chocolate ice cream that is irresistibly rich, smooth, and guaranteed to cool you down on even the hottest summer days.
What is no churn ice cream?
No churn ice cream is a homemade ice cream that doesn’t require an ice cream maker or any special equipment. Traditional ice cream recipes typically involve churning the mixture in an ice cream maker to incorporate air and create a smooth texture. However, with no churn ice cream, the same creamy and velvety results can be achieved using a simplified method.
The base of no churn ice cream usually consists of just a few key ingredients: heavy cream or coconut cream (for vegan variations), sweetened condensed milk, and flavorings of your choice. These ingredients are combined and whipped together until they reach a thick and creamy consistency. The mixture is then poured into a container and frozen until it solidifies into ice cream.
No Churn Vegan Chocolate Ice Cream
Making no churn vegan chocolate ice cream is a breeze! Here’s a simple step-by-step recipe to guide you:
Ingredients:
2 cans of coconut cream, chilled
1/2 cup cocoa powder
10 pitted Medjool dates
1/2 cup almond milk
1 tsp pure vanilla extract
Place the cans of coconut milk in the refrigerator overnight or for at least 8 hours. Chilling the coconut milk will allow the cream to separate from the liquid.
Add the pitted dates to a food processor with 1/2 cup of water. Process for 30 seconds. It’s ok if some chunks of dates remain.
Once chilled, carefully open the cans of coconut milk. Scoop out the solidified coconut cream into a mixing bowl, leaving behind the liquid (you can save the liquid for other recipes like smoothies).
Add the cocoa powder, date and water mixture, almond milk and vanilla extract to the bowl with the coconut cream.
Using an electric mixer or a whisk, beat the mixture on medium-high speed until smooth and creamy. This will incorporate air and help create a light and fluffy texture. If you can’t get the mixture complete smooth with an electric mixer, transfer it to a high powered blender.
If desired, fold in vegan chocolate chips, crushed nuts, or any other mix-ins you prefer.
Transfer the mixture to a lidded freezer-safe container, smoothing the top with a spatula.
Cover the container and place it in the freezer for at least 4-6 hours, or until firm. It’s best to give it a stir after the first couple of hours to prevent ice crystals from forming. Once fully frozen and firm, your no-churn vegan chocolate ice cream is ready to be enjoyed! Scoop it into bowls or cones, and savor the creamy chocolaty goodness.
No Churn Vegan Chocolate Ice Cream
Ingredients
- 2 cans coconut cream, chilled
- 1/2 cup cocoa powder
- 10 pitted Medjool dates
- 1/2 cup almond milk
- 1 tsp pure vanilla extract
Instructions
- Place the cans of coconut milk in the refrigerator overnight or for at least 8 hours. Chilling the coconut milk will allow the cream to separate from the liquid.
- Add the pitted dates to a food processor with 1/2 cup of water. Process for 30 seconds. It's ok if some chunks of dates remain.
- Once chilled, carefully open the cans of coconut milk. Scoop out the solidified coconut cream into a mixing bowl, leaving behind the liquid (you can save the liquid for other recipes like smoothies).
- Add the cocoa powder, date and water mixture, almond milk and vanilla extract to the bowl with the coconut cream.
- Using an electric mixer or a whisk, beat the mixture on medium-high speed until smooth and creamy. This will incorporate air and help create a light and fluffy texture. If you can't get the mixture complete smooth with an electric mixer, transfer it to a high powered blender.
- If desired, fold in vegan chocolate chips, crushed nuts, or any other mix-ins you prefer.Transfer the mixture to a lidded freezer-safe container, smoothing the top with a spatula.
- Cover the container and place it in the freezer for at least 4-6 hours, or until firm. It's best to give it a stir after the first couple of hours to prevent ice crystals from forming. Once fully frozen and firm, your no-churn vegan chocolate ice cream is ready to be enjoyed!
With just a handful of ingredients and a little bit of patience, you can create a dreamy, dairy-free dessert that will satisfy all your chocolate cravings. This no-churn vegan chocolate ice cream is a testament to the versatility and deliciousness of plant-based treats. Whether you follow a vegan lifestyle, have dietary restrictions, or simply want to try something new, this recipe proves that you don’t need fancy equipment to enjoy homemade ice cream.
So, gather your ingredients, embrace the simplicity of the no-churn method, and treat yourself to a bowl of rich, creamy, and decadent No Churn Vegan Chocolate Ice Cream. Indulge guilt-free and savor each spoonful of this delightful frozen delight that proves that vegan desserts can be just as satisfying and delicious. Enjoy the creamy chocolate goodness, and let your taste buds celebrate the joy of dairy-free indulgence.
Looking for more easy vegan dessert recipes like this No Churn Vegan Chocolate Ice Cream?
Easy and Amazing Vegan Chocolate Pie
No Bake Mini Vegan Cheesecakes
Did you try this recipe? I’d love to see the results! If you enjoyed making this No Churn Vegan Chocolate Ice Cream, I’d love to see yours on Instagram, just tag me @10IngredientVegan. Happy baking!
