Recipe

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!

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Ingredient batch: 2× original. Base yield: 6 servings.

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Vegan Ice Cream Recipe - No Churn
Yield
12 servings
Prep
5 minutes
Freezing Time
180 minutes

Ingredients

Base draft — original amounts

The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 6 servings.

  • 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

  1. Whisk the coconut milk, sugar, cocoa powder and vanilla extract together completely, then pour into silicone muffin molds .
  2. Place the mold in the freezer and freeze for at least 3 hours.
  3. 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.
  4. 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.
  5. 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.

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https://adfreecook.com/coconut-milk-ice-cream-chocolate/