No Churn Vegan Ice Cream Recipe

This is so yummy and super easy! Not to mention a great cool treat for our 114 degree days here in the desert.

The flavors and add ins are endless. For the ice cream pictured I chose toasted coconut, almonds, and my vegan caramel sauce.

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Ingredients:

  • 2 14 ounce cans of coconut cream ( not milk )
  • 2 1/2 cups pitted dates
  • 1/2 cup Almond milk
  • 1 tsp Vanilla or other flavoring ( coffee, cocoa, ect )
  • Add ins of choice: nuts, coconut, fruit, VEGAN chocolate chips just a few ideas

First you want to make sure you are using coconut cream not milk. Also that it is quality coconut cream. I made this mistake. I bought store brand coconut cream and let’s just say it was not the same thing.

Refrigerate the cans of coconut cream over night. This will allow all of the cream to separate andΒ  come to the top. This way you can scoop the cream from the can leaving the unwanted liquid. ( you only want the cream )

Use a large metal bowl and a metal pan such as a loaf pan preferably. Place both in the freezer to chill.

Soak the dates in warm water for 10 to 20 minutes. Drain the water from the dates into another container and set aside. Place the dates in a blender and add the water drained from the dates a small amount at a time until you have a paste. Put the date paste aside.

Scoop the coconut cream from the cans into the chilled bowl. Using an electric mixer whip until creamy. Add half of the date paste and whip until smooth.Β  Add more date paste if you want it sweeter. If using cocoa, ( for chocolate ice cream add about 1/2 cup cocoa) cinnamon, coffee, or something similar add that now. Add the almond milk and vanilla. Whip to combine.

Gently stir in add ins such as nuts,coconut, and fruit. Do not add caramel or other sauces at this point.

Line the chilled loaf pan with parchment paper. Spoon the ice cream mixture into the pan and smooth out. If your using a sauce. Layer ice cream and sauce. Using a spatula or butter knife gently swirl.

Cover with plastic wrap and then foil. Freeze over night. Remove from the freezer a few minutes before serving.

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15 thoughts on “No Churn Vegan Ice Cream Recipe

  1. 114 degrees, yikes! This sounds yummy, I like the sound of the caramel sauce, big fan of caramel. It’s a lot more straightforward than I imagined it would be to make, I can’t believe I’ve never tried making ice-cream before. Great option for the vegans out there! xx

    Liked by 1 person

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