Hooray, the days of forgetting to freeze your ice cream maker bowl 8-10 hours ahead of time are no longer! Don’t have an ice cream maker? This recipe is for you. Do you have an ice cream maker but are unable to plan 8-10 hours in advance and then realize as you’re making ice cream you didn’t freeze the bowl? This recipe is for you. Don’t feel bad if you fall into the latter category, that’s totally me.
Don’t get me wrong, I love my ice cream maker but I also love the ease of this no churn chocolate ice cream. It’s actually triple chocolate ice cream, because I drizzled in layers of chocolate peanut butter and cacao nibs. The beauty of ice cream is that you can add in whatever you want, so don’t feel like you’re married to the idea of triple chocolate.
Other things I would recommend layering into this perfect summer dessert:
- Sprinkles (duh)
- Cookie dough chunks
- Coconut flakes
- Fresh fruit (or jam!)
This ice cream is wonderful because it’s just a few ingredients, naturally sweetened, dairy free, and customizable. Hope you enjoy!
Vegan Chocolate No Churn Ice Cream
Author: Dana Zychowski
Active Time: 15 minutes
Total Time: 24 hours
Servings: 8-10 servings
Recipe Type: Dessert
- 3 cans full fat coconut milk, chilled overnight in the fridge
- 3/4 cup raw cacao powder, or cocoa powder
- 6-8 TBSP maple syrup or agave
- 1 TBSP vanilla bean paste, or vanilla extract
- 1/3 cup chocolate peanut butter (optional)
- 1/4 cup cacao nibs (optional)
Remove your coconut milk from the fridge and scoop out all the solid coconut milk on the top. Place the solid coconut milk in a stand mixer bowl, or a medium sized bowl if using a hand mixer. Reserve about a 1/4 cup of the remaining liquid and set aside.
With the mixer on high, mix the coconut milk until it turns creamy and begins to fluff up. Add the remaining ingredients, and the reserved 1/4 cup of coconut milk and mix on high again. For a sweeter ice cream, add all 8 TBSP of maple syrup. I recommend starting with 6 TBSP and working your way up, depending on your personal taste.
Transfer 1/3 of the mixture to a parchment lined container. Drizzle about a third of the peanut butter and cacao nibs over the ice cream. Repeat this twice more. Feel free to use different add ins, or remove all together. Cover tightly with foil and freeze until firm, I recommend 8-10 hours.
Allow the ice cream to sit out for 10-15 minutes before serving. Enjoy fresh or within two weeks.