No-Churn Vegan Chocolate Ice Cream (No Coconut Milk)

Name: No-Churn Vegan Chocolate Ice Cream (No Coconut Milk)
Prep time: 10 min
Total time: 160 min
Ingredients: 1 1/2 Cup Non Dairy Milk; 1 Cup Almond Butter (or other nut butter); 1/4 Cup Cocoa Powder; 1/4 Cup Maple Syrup; 1/4 Cup Applesauce; 1/2 Teaspoon Espresso Powder; 1/4 Cup Vegan Chocolate Chips

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This no-churn vegan chocolate ice cream is a rich and decadent dessert. Made without bananas and without coconut milk, this ice cream is simply full of flavor!

A bowl of no churn vegan chocolate ice cream.

Bring on ALL the chocolate with this chocolate chocolate chip ice cream. With a creamy chocolate base and chocolate chips there's plenty of chocolate to go around.

I think my favorite part about this ice cream is how easy it is.

Like, you do some mixing, freeze, a bit more mixing, and then eat.

You don't need an ice cream maker. You don't need a blender or a food processor. All you need is a bowl and a spoon.

Literally anyone can make this ice cream. And, let me tell you, everyone is going to want to make it.

no-churn vegan chocolate ice cream without coconut milk

Why I love this No-Churn Vegan Chocolate Ice Cream

It's no-churn. No need for an ice cream maker. If you do have an ice cream maker, feel free to put this mixture in your machine. But an ice cream maker is not necessary for this ice cream to turn out creamy and delicious!

It's vegan and dairy-free. All my recipes are vegan-friendly, of course, but I have to celebrate what a treat it is to eat ice cream that is actually healthy. This ice cream is mostly whole food ingredients, except the chocolate chips. For a completely plant-based ice cream, choose an unsweetened chocolate.

It's banana-free. I LOVE bananas, but sometimes you don't want your ice cream tasting like banana. This Chocolate Ice Cream is much more decadent than banana ice cream - with lots of fat to create rich flavor.

It has no coconut milk. Allergic to coconuts? No problemo! There's no coconut to be found in this ice cream.

Ingredient Notes & Substitutions

Non Dairy Milk: I used oat milk in this recipe. I would recommend using either soy milk or oat milk, since they tend to be creamier than almond or coconut milk.
Nut Butter: any neutral nut butter will work here, like almond, cashew, or mixed nut butter. I tried using pecan butter in this recipe and it was fairly strong, so definitely choose a neutral flavored butter.
Maple Syrup: This recipe gets sweetness from the maple syrup. If you prefer a fruit-sweetened version, sub the maple syrup with 6 pitted medjool dates and use a blender to combine all the ingredients.
Applesauce: I use applesauce in this recipe for texture. Applesauce isn't as liquid as milk and it's also not as solid as nut butter. If there's too much non-dairy milk in a recipe that isn't churned, the texture can become icy instead of smooth. But if there's too much nut butter, the ice cream will be really dense. The density isn't necessarily a problem, except it's a lot denser than regular ice cream. So, applesauce helps lighten the texture, and you can't taste it at all. But if you don't want to use applesauce you can use an additional ¼ cup of non-dairy milk and ¼ cup of nut butter.
Espresso Powder: this is technically optional, but espresso powder greatly enhances the flavor of chocolate. It's a beautiful addition.
Vegan Chocolate Chips: My favorite vegan chocolate brand is Enjoy Life - it is certified GF and allergen-free. Depending on your sugar palate you could also use 100% unsweetened chocolate which you can find in the baking aisle.

no-churn vegan chocolate ice cream ingredients

How to make No-Churn Vegan Chocolate Ice Cream

Step 1. Add the non-dairy milk, almond butter, cocoa powder, maple syrup, and applesauce to a bowl or blender. Mix or blend until smooth.

Step 2. Transfer to a freezer-safe container. Freeze for 30 minutes or until the mixture is semi-solid.

Step 3. Stir in the chocolate chips. Then freeze for an additional 2-3 hours, or overnight.

Step 4. When ready to eat, let the ice cream thaw several minutes before scooping. Top with extra chocolate chips and enjoy!

FAQ & Expert Tips

Do I need a blender?

No. I recommend using a blender because it will result in a smoother ice cream.

But if you don't have a blender or food processor you can use a whisk to combine all the ingredients. Whisk well to ensure all the ingredients are thoroughly mixed.

Can I make this ice cream fruit-sweetened?

Yes! My no-churn vegan vanilla ice cream is totally date sweetened and it's one of my most popular recipes!

You will need a blender if you choose the date-sweetened option. Simply replace the maple syrup with 6 pitted medjool dates. Bend until smooth - this may take a bit longer than the maple syrup version. And the proceed with the recipe as written.

How do I make this ice cream nut-free?

You can sub the nut butter for 1 cup of coconut cream. Or you can use a seed butter like sunflower seed butter.

Both of these subs may change the flavor slightly so I don't recommend subbing unless you have a nut allergy.

Get the right scooping consistency

This ice cream IS scoopable, just like regular ice cream. But it will be pretty solid if you take it out of the freezer and try to scoop immediately.

To get the perfect consistency, thaw for 5-10 minutes at room temperature. You'll know it's the perfect consistency when the edges of the container start to get melty.

Storing No-Churn Vegan Ice Cream

Store this ice cream in the freezer.

You can store it in the container you made it in. Be sure to add some type of lid or plastic wrap to avoid the ice cream picking up any other flavors in your freezer.

I typically transfer the ice cream to a freezer safe zip top bag, which keeps it sealed and saves space.

Recipe Prayer

Thank you God for this ice cream. Help us to enjoy our dessert and honor You with our bodies.

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