Oh my goodness, let me tell you about the absolute joy of making no churn vegan chocolate ice cream! Seriously, this recipe is a game changer. It’s so simple that you don’t even need an ice cream maker—just a few basic ingredients and a little patience while it freezes. I love how rich and creamy this ice cream turns out, thanks to the full-fat coconut milk. The combination of cocoa powder and dark chocolate chips creates a decadent chocolate flavor that will satisfy any sweet tooth. Trust me, once you try this delightful dessert, you’ll be making it on repeat for family and friends. It’s the perfect treat for hot days or just when you need a little indulgence!
Ingredients List
Here’s what you’ll need to whip up this no churn vegan chocolate ice cream. I like to keep it simple and straightforward, so here’s the full list with all the necessary measurements:
- 2 cups full-fat coconut milk
- 1 cup almond milk
- 3/4 cup unsweetened cocoa powder
- 3/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/2 cup dark chocolate chips
Make sure to grab these ingredients before you start, as they’re the key to creating that creamy, delicious ice cream you’ll love! I promise, it’s worth every scoop!
How to Prepare No Churn Vegan Chocolate Ice Cream
Now let’s dive into the fun part—making this scrumptious no churn vegan chocolate ice cream! You’re going to love how easy it is. Just follow these steps, and you’ll have a delightful treat ready to freeze and enjoy.
Step-by-Step Instructions
- Start by grabbing a mixing bowl, and pour in the 2 cups of full-fat coconut milk and 1 cup of almond milk. This combo is what gives this ice cream its creamy texture!
- Add in the 3/4 cup of unsweetened cocoa powder, 3/4 cup of pure maple syrup, and 1 teaspoon of pure vanilla extract. These ingredients bring the rich chocolate flavor and sweetness.
- Now, take a whisk and mix everything together until it’s smooth and fully combined. You want to make sure there are no lumps of cocoa powder lurking around—trust me, whisking is key!
- Once it’s nice and smooth, gently fold in the 1/2 cup of dark chocolate chips with a spatula. This step is super important because you want those chocolatey bites throughout your ice cream!
- Pour the mixture into a freezer-safe container. I usually use a loaf pan or something similar, but anything works as long as it can be covered.
- Now comes the hardest part: freezing! Pop it in the freezer for at least 4 hours or until it’s solid. You can even make it the day before for a delicious treat the next day!
- When you’re ready to indulge, take it out and let it sit for a few minutes before scooping. This little wait helps soften it just enough for easy serving!
And there you have it—simple, creamy, no churn vegan chocolate ice cream ready to satisfy your cravings!
Why You’ll Love This Recipe
This no churn vegan chocolate ice cream is sure to become a favorite in your dessert lineup! Here’s why I can’t get enough of it:
- Super easy to make: With just a few ingredients and no ice cream maker required, you can whip this up in no time!
- Creamy texture: Thanks to the full-fat coconut milk, this ice cream is incredibly rich and smooth—just like a good scoop should be!
- Decadent chocolate flavor: The combination of cocoa powder and dark chocolate chips delivers a deep, satisfying chocolate taste that’ll make any chocolate lover swoon.
- Vegan-friendly: Made with plant-based ingredients, this ice cream is perfect for anyone following a vegan diet or looking to cut back on dairy.
- Customizable: You can easily adapt this recipe to your taste preferences by adding different mix-ins or adjusting the sweetness!
- Perfect for any occasion: Whether it’s a hot summer day or a cozy night in, this ice cream is a delightful treat that fits any mood.
Trust me, once you make this, you’ll be hooked and want to share it with everyone you know!
Tips for Success
To make sure your no churn vegan chocolate ice cream turns out absolutely perfect every time, I’ve got some handy tips to share. These little nuggets of wisdom make all the difference, trust me!
- Selecting coconut milk: Always go for full-fat coconut milk for that rich and creamy texture. The light versions just won’t give you the same indulgent mouthfeel. Check the label to make sure it’s free of additives for the best flavor!
- Adjusting sweetness: Don’t hesitate to tweak the sweetness to match your taste buds! If you prefer a less sweet ice cream, start with a little less maple syrup, and then taste the mixture before freezing. You can always add a bit more if needed!
- Achieving the right consistency: If your ice cream seems too hard after freezing, just let it sit at room temperature for a few minutes before scooping. This way, it softens nicely without melting away! Use a warm scoop or spoon to make serving even easier.
- Mix-ins and flavorings: Feel free to experiment with different mix-ins! Nuts, fruits, or even a swirl of peanut butter can elevate your ice cream game. Just make sure to fold them in gently to keep that creamy texture intact!
- Storage tips: Store your ice cream in an airtight container to prevent freezer burn. If you’re worried about it getting icy, place a piece of parchment paper directly on the surface before sealing the container. This little trick helps maintain its creamy goodness!
With these tips up your sleeve, you’ll be well on your way to making the most delicious no churn vegan chocolate ice cream ever! Happy scooping!
Variations
If you’re feeling adventurous and want to switch things up with your no churn vegan chocolate ice cream, I’ve got some delicious variations you can try! Each tweak can bring a whole new flavor profile to your creamy treat, and I can’t wait for you to explore them!
- Different plant-based milks: While almond milk works wonderfully, you can experiment with other plant-based milks like oat milk, cashew milk, or even soy milk! Each one brings its own unique creaminess and flavor, so feel free to play around!
- Alternative sweeteners: Maple syrup isn’t the only option! You could use agave nectar, coconut sugar, or date syrup for a different sweetness. Just remember to adjust the quantity based on the sweetness level you prefer.
- Nutty goodness: Add some chopped nuts like walnuts, pecans, or hazelnuts for a delightful crunch. They not only enhance the flavor but also add some texture that perfectly complements the creaminess!
- Fruity twists: Toss in some fresh or frozen fruits like raspberries, strawberries, or bananas to add a fruity zing. Just make sure to fold them in gently to maintain that smooth ice cream consistency!
- Mint chocolate chip: For a refreshing twist, add a few drops of peppermint extract to the base before freezing and mix in some dairy-free chocolate chips. It’s like a summer breeze in a scoop!
- Espresso kick: If you’re a coffee lover, consider adding a couple of tablespoons of instant espresso powder to the mixture. The coffee and chocolate flavor combo is simply divine!
These variations let you get creative and make this recipe your own! I can’t wait to hear which combinations you fall in love with. Happy experimenting!
Storage & Reheating Instructions
Now that you’ve created this fabulous no churn vegan chocolate ice cream, let’s talk about how to store it and keep it fresh for those sweet cravings later on!
To store your ice cream, make sure to transfer it to an airtight container right after it’s frozen solid. This is key to preventing freezer burn and keeping it deliciously creamy. I like to use a container that has a tight-fitting lid—this helps keep those pesky ice crystals away!
If you have any leftovers (though I doubt it!), you can keep your ice cream in the freezer for up to two weeks. Just be sure to give it a quick stir every couple of days if you can—this helps maintain that lovely texture. If you notice it getting icy, don’t worry! Just place a piece of parchment paper directly on the surface before sealing the container to keep it nice and smooth.
When you’re ready to indulge again, you might find it a bit hard to scoop straight from the freezer. No worries! Just let it sit at room temperature for about 5-10 minutes to soften up a bit. This little wait makes all the difference in getting that perfect scoop! If you’re in a rush, you can also run your scoop under warm water for a few seconds before diving in. Trust me, it’ll make serving a breeze!
With these storage tips, you can savor your homemade no churn vegan chocolate ice cream whenever the mood strikes. Enjoy every last scoop!
Nutritional Information
Here’s the estimated nutritional breakdown for each serving of this delightful no churn vegan chocolate ice cream. Keep in mind that these values can vary based on the specific brands and types of ingredients you use, but this will give you a good idea:
- Serving Size: 1/2 cup
- Calories: 220
- Total Fat: 15g
- Saturated Fat: 12g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 50mg
- Total Carbohydrates: 24g
- Dietary Fiber: 3g
- Total Sugars: 10g
- Protein: 3g
This ice cream is not only delicious but also packed with a decent amount of fiber and protein, making it a guilt-free treat! Enjoy your scoop knowing you’re indulging in a tasty dessert that aligns with your plant-based lifestyle.
FAQ Section
Can I use light coconut milk instead of full-fat?
I don’t recommend it! Full-fat coconut milk is key for that creamy, indulgent texture you want in this no churn vegan chocolate ice cream. Light versions just won’t cut it, trust me!
What if I don’t have almond milk?
No problem! You can swap it for any other plant-based milk you have on hand, like oat milk, soy milk, or even cashew milk. Each will bring its own unique flavor and creaminess to the mix!
How long can I store this ice cream?
You can keep your no churn vegan chocolate ice cream in the freezer for up to two weeks. Just make sure it’s in an airtight container to keep it fresh and creamy!
Can I make this ice cream without chocolate chips?
Absolutely! If you want a simpler chocolate flavor, you can skip the chocolate chips. However, I highly recommend keeping them for that extra burst of chocolatey goodness. But if you prefer a plain chocolate base, it’ll still taste amazing!
Can I add other flavors or mix-ins?
Yes, yes, yes! Feel free to get creative with your no churn vegan chocolate ice cream. You can add things like chopped nuts, fresh fruits, or even a swirl of peanut butter. Just remember to fold them in gently to maintain that silky texture!
No Churn Vegan Chocolate Ice Cream: 7 Indulgent Secrets
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Freezing
- Cuisine: Vegan
- Diet: Vegan
Description
A simple recipe for creamy vegan chocolate ice cream without the need for an ice cream maker.
Ingredients
- 2 cups coconut milk
- 1 cup almond milk
- 3/4 cup cocoa powder
- 3/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips
Instructions
- In a mixing bowl, combine coconut milk, almond milk, cocoa powder, maple syrup, and vanilla extract.
- Whisk until smooth and fully combined.
- Fold in dark chocolate chips.
- Pour the mixture into a freezer-safe container.
- Freeze for at least 4 hours or until solid.
- Remove from the freezer and let it sit for a few minutes before serving.
Notes
- Make sure to use full-fat coconut milk for creaminess.
- Adjust sweetness to your preference.
- Store leftovers in an airtight container in the freezer.
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 10g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan chocolate ice cream, no churn ice cream, dairy-free dessert