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–+ servings
A bowl of no churn vegan chocolate ice cream.

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

Print Recipe
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!
Course Dessert
Cuisine American
Prep Time 10 minutes
2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 6
Calories 351
Author Elizabeth

Equipment

Ingredients

  • 1 ½ Cup Non Dairy Milk
  • 1 Cup Almond Butter or other nut butter
  • ¼ Cup Cocoa Powder
  • ¼ Cup Maple Syrup
  • ¼ Cup Applesauce
  • ½ Teaspoon Espresso Powder
  • ¼ Cup Vegan Chocolate Chips

Instructions

  • Add the non-dairy milk, almond butter, cocoa powder, maple syrup, and applesauce to a bowl or blender. Mix or blend until smooth.
  • Transfer to a freezer-safe container. Freeze for 30 minutes or until the mixture is semi-solid.
  • Stir in the chocolate chips. Then freeze for an additional 2-3 hours, or overnight.
  • When ready to eat, let the ice cream thaw several minutes before scooping. Top with extra chocolate chips and enjoy!

Nutrition

Calories: 351kcal | Carbohydrates: 25g | Protein: 10g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Sodium: 86mg | Potassium: 407mg | Fiber: 6g | Sugar: 14g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 249mg | Iron: 3mg