No-Churn Vegan Chocolate Ice Cream

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Baking pan filled with a batch of our No-Churn Vegan Chocolate Ice Cream recipe

Up until last year, I didn’t own an ice cream maker. (And the only reason I have one now is that I won one in a giveaway.)

But, I would always envy people who had one. “Ugh, those people with their ice cream makers. So fancy and cool, making their ice cream all the time. Ugh.”

In their defense, it’s totally worth it. Since winning mine I’ve been putting it to extensive use: exhibits A, B, C, D, and E.

But, fear not. I hear the cries of the people, of you who are weary of one more appliance; the cost, the space, the time it takes to pull it out of that dusty corner cabinet, etc. And I answer with this:

Let not your lack of ice cream maker stand in the way of enjoying delicious, creamy, full-fat ice cream at home. Behold: No Churn Chocolate Ice Cream with all the richness, flavor and creaminess of the real thing, no ice cream maker required.

Open cans of coconut milk for making Coconut Whipped Cream
Bowl of our freshly made Coconut Whipped Cream

Here’s the deal. If you make coconut whipped cream and sweeten it with dates, good things happen. Such good things, in fact, that it makes the perfect base for creamy, dreamy ice cream, no churning required.

The magic happens with the full-fat coconut cream, the vigorous whipping, and the mysterious date and its amazing ability to resist freezing (a fact I discovered when making 5-Ingredient Caramel Peanut Butter Truffles). The result is an amazingly versatile ice cream base with tons of air incorporated sans churning.

Throw in some cocoa powder and BAM: a fluffy chocolate mousse-like base that freezes up beautifully.

Freshly whipped chocolate coconut cream for making No-Churn Vegan Ice Cream
Using a spoon to stir our No-Churn Vegan Chocolate Ice Cream

What’s more? This recipe requires just 5 ingredients:

Coconut Milk or Cream
Cocoa Powder
Almond Milk

That’s it! And prep time is only 30 minutes. The difficult part is the waiting for it to freeze. And if you’re impatient like me you poke your finger in the freezer every 15 minutes to see if it’s ready. Patience, young one. It’s worth the wait.

Pan of super creamy No-Churn Vegan Chocolate Ice Cream surrounded by date caramel and other ingredients
Using an ice cream scooper to grab a scoop of No-Churn Vegan Chocolate Ice Cream

This ice cream is kind of amazing! It’s:

Perfectly Sweet
Refined sugar free
& Seriously simple

Plus, it’s extremely customizable! Though I’ve yet to try other flavors, I can only assume that the base would work well with peanut butter, strawberries, and perhaps even dairy-free yogurt! Oh man, the possibilities are endless. I can’t wait to experiment.

Scooping up No-Churn Vegan Chocolate Ice Cream made with dates
Grabbing a scoopful of easy to make Vegan Chocolate Ice Cream

If you give this recipe a try, let us know! Take a picture and tag it #minimalistbaker on Instagram. We love seeing our creations come to life in your kitchens. Cheers!

P.S. Stay tuned! There are more uses to come for this recipe this weekend.

Holding up a double-scoop Vegan Chocolate Ice Cream on a waffle cone

No Churn Vegan Chocolate Ice Cream

5-ingredient no-churn vegan chocolate ice cream that has all the creaminess, flavor, and richness of the real thing! Naturally sweetened, vegan, and gluten-free.
Author Minimalist Baker
Using an ice cream scooper to scoop up homemade No Churn Vegan Chocolate Ice Cream
4.66 from 76 votes
Prep Time 30 minutes
Total Time 30 minutes
Servings 12
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 Week
Does it keep? Store in freezer.


  • 2 14-ounce cans coconut cream OR full- fat coconut milk (chilled overnight in the fridge // I like Trader Joe’s coconut cream or Thai Kitchen coconut milk)
  • 2/3 cup unsweetened cocoa or cacao powder powder
  • 14-16 ounces pitted dates (if not sticky and moist, soak in warm water for 10 minutes then drain)
  • 1 tsp pure vanilla extract
  • 1/2 cup unsweetened almond milk


  • 1 ounce espresso (cooled)
  • 1/2 tsp cinnamon
  • Cacao nibs


  • Place a large mixing bowl in the freezer to chill for 10 minutes.
  • In the meantime, add moist, pitted dates to a food processor and process until small bits remain. Then add hot water a little at a time until it forms a thick paste. Set aside.
  • Without tipping the cans, scoop out the coconut cream from the cans of coconut cream OR coconut milk, reserving the clear liquid for other uses. Place in chilled mixing bowl.
  • NOTE: If you’re using coconut milk, you’ll likely use less sweetener because there’s less volume.
  • Using a mixer, whip until creamy and smooth. Then add cocoa powder, vanilla, almond milk, and half of the date paste. Whip until fully incorporated.
  • Taste and adjust flavors as needed. I ended up adding most of the date paste and a little more cocoa powder.
  • Transfer to a parchment-lined freezer-safe container and cover loosely with plastic wrap, then foil to help freeze.
  • You can take this out in a couple of hours for a chilled mousse-like ice cream. Freeze overnight for a firmer ice cream.
  • Set out for at least 20 minutes prior to scooping, and use a scoop warmed under hot water for a proper scoop.
  • Will keep in the freezer for up to one week, but best when fresh.


*Nutrition information is a rough estimate.

Nutrition (1 of 12 servings)

Serving: 1 serving Calories: 272 Carbohydrates: 34 g Protein: 3.4 g Fat: 16 g Saturated Fat: 14 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 19 mg Fiber: 6 g Sugar: 26 g

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My Rating:

  1. Eva says

    This is a winner! Best ice cream ever! Made it for my grandkids who are vegan /raw. They loved it. We usually buy a vegan ice cream, but this is far superior.
    I have made it several times & once I left it in fridge overnight, before putting it into the freezer. Well the fridge version hardened into the most delicious chocolate mousse!
    Option – add a bit of maple syrup – divine!
    Thx for the recipe, you made some little kids very happy.❤️

  2. Amanda says

    This ice cream was DELICIOUS!!! I used a can of full fat coconut milk and a can of coconut cream. I realized when I got home from the grocery that I had forgotten dates, but subbed 1 cup of maple syrup just fine! Texture was just about perfect – still a tiny bit liquidy – after 2 hours in the freezer (we couldn’t wait any longer!!!). Thank you for a wonderful recipe!

    • Support @ Minimalist Baker says

      Hm, are you referring to a store-bought date syrup? We’ve only ever made this with homemade date paste and wonder if that could be the difference?

  3. Indu says

    Hi there,
    It would be good to correct date amount in it. I usually read ingredients only and make it, especially since I’m not making something like ice cream for the first time 😊 its a bit confusing to have one amount of dates and use only half.. that means we have to use the other half of date paste for something very soon.
    Thanks anyway 🙏

    • Support @ Minimalist Baker says

      Hi Indu, sorry for any confusion! Depending on the size of the food processor, it might have trouble blending with less than that. We used almost all of the date paste and think those who prefer a sweeter ice cream would want to use all of it. The leftover date paste would work well in any of our energy bite recipes =)

  4. Joan says

    Hi MB,
    Sadly dates are a high formap food, so people with IBS and other digestive issues must avoid them. Is there anything else we can use in place of the dates to thicken this ice cream? Just wondering.

    • Support @ Minimalist Baker says

      Hi Joan, some other readers have mentioned using maple syrup with success, but we haven’t tried it. Let us know if you give it a try!

  5. Eva says

    I loved this recipe, super easy!
    i didn’t use cacao powder because I wanted to try to make it totally caffeine free. Instead I used dark chocolate extract & added in some chopped walnuts. Delicious! Thank you!🙂

    • Ellie says

      Hey did this go okay without the cocoa powder? I was worried it may be too thin as there is quite a lot in the recipe I thought it may affect texture

  6. Sam Ross says


    I just popped my coconut milk in the fridge for the night and will be attempting this when I wake up for an event I’m hosting later in the day. Had a couple questions about adding the water to the dates. It says “hot” – should I treat this as hot water from the tap, or heat some up on the stovetop? Also, approximately how much will I be adding to the dates?



    • Support @ Minimalist Baker says

      Hi Sam, Either would work! The goal is to soften the dates, so use enough water to cover them. Hope you love it!

  7. Wendy says

    Would I be able to switch the dates with monk fruit sugar? Also, could I use some half and half in place of the almond milk? I want to use what I have in my fridge.

    • Support @ Minimalist Baker says

      Hi Wendy, we haven’t tried with those modifications, but they might work! Let us know if you try it!

  8. Kim says

    Hello! Love all your recipes (life saving!).
    I am in Italy and it is very difficult to find coconut cream. We have coconut milk in cans or coconut cream in cartons (60% coconut, water, guar gum). Do you think I should use the milk or the cream with guar gum in it?
    Thank you ♥️

    • Support @ Minimalist Baker says

      Hi Kim, as long as the type in the carton is smooth and not gritty, we would recommend that!

  9. Alaya says

    Hi! Thanks for the recipe. Do you think I could use evaporated milk instead of coconut milk? Thanks!

    • Support @ Minimalist Baker says

      Hmm, we’re not certain, but we think the texture would be okay, but it will be sweeter. Let us know if you try it!

  10. Cheryl Chua says

    Hello! Can dates be replaced? And for the cream, instead of whisking it can i use a blender/ food processor?

    • Support @ Minimalist Baker says

      Hi Cheryl, some other readers have mentioned using maple syrup with success, but we haven’t tried that. We think it will end up more icy with a blender/food processor, but it would still taste good!

  11. Nella says

    I’m going to try this recipe this weekend, but I was wondering if the date paste will become smooth even after leaving those small bits in it. How much hot water are you supposed to add?

    When whipping the coconut cream, would you recommend using a whisk or an electric mixer on low speed?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      For whipping coconut cream, always use a hand mixer vs. a whisk for ease. And for soaking the dates, just add enough water to cover them, then drain thoroughly. There are small bits of dates but barely detectable!

  12. Ariffa says

    Hi There!
    This is my first time on your website and i am loving the vibe! I have got the ingredients for this ice cream recipe, and i would like to inquire about leftovers and flavouring. I will be making the ice cream tomorrow (cant wait! :) ) and i hate discarding any leftovers.

    Do you have any suggestions for me about the leftover liquid? Can i whip the cream, add sweetness then divide and flavour separately or will i have to add the espresso with the cocoa?

    My mum is diabetic and she cant have normal ice cream all the time, so i decided to see whether i can give her something just as delicious.
    I havent practised much in ice cream making so hopefully it goes well.


    • Support @ Minimalist Baker says

      Aw, thanks Ariffa! For the leftover coconut milk, you can add to smoothies or freeze in ice cube trays and add those to smoothies. You can divide and flavor separately. Let us know how it goes =)

      • Ariffa says

        Thank you! The ice cream wasn’t half bad. I managed to get everything done in a somewhat good way, however I did notice that the cream in the can wasn’t too stiff even though it was in the fridge for about a day therefore A LITTLE liquid did get into the bowl even while using a spoon to scoop. The date paste was the most tough on me to do, I’d say-I got the package where they pitted the dates and were compacted into a block, soaked it a bit. Then let it into blender (didn’t have a food processor) however it wasn’t as smooth as it was supposed to be but I had already become tired from going to try to sieve out some hard pieces and mushy dates and then blended a small amount up to sieving out again. I should’ve used up all the paste however I didn’t want to make it too sweet so I still have some leftover paste to this day in the fridge and i have no idea what to use it for next. The reason I state these is so others will understand my mistakes. I will definitely try it again now that I have learnt what to expect. The ice cream was a bit too hard due to this and more bad mistakes. (However I was very happy when the coco cream became very stiff!) And when I left it out to soften a bit-it was definitely not the same look as your picture because the texture was grainy and when it became warm it lost that little ‘oomph’ that I managed to get into the ice cream – while it was cold. We still ate it and to be honest, it was pretty good given that I made so much mistakes, the amazing intense dark chocolate flavor with not too much sweetness paired with a bit of coconut taste and chocolate pieces. I started to like it the way I had made it. But now days are a bit cold and I still have some left in the freezer. Please try out this recipe to anyone still reading, it is a darn good challenge and a great way to experiment and have experience. Thank you Minimalist Baker! 🙂 Though all of this is said, I’m extremely happy with my not too grainy chocolate Koko vegan ice cream! 😍😘

    • Support @ Minimalist Baker says

      Hi Ty, it will keep longer than 1 week, but it may just get a little more icy. You could try adding some sort of stabilizer, but we haven’t tried it.

      • Amber says

        I have a package of not quite ripe blackberries I’m trying to use… Could I somehow string through some blackberry jam through this? Leave out the chocolate and sweeten the jam with dates?

  13. Elizabeth Cunningham says

    Can you recommend Canned coconut cream or milk that does not abuse the monkeys?
    I read that they are chained and forced to climb the coconut tree and retrieve about a 1000 coconuts a day! So mistreated.😱

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      This has been a bit confusing and controversial as some reports say there is abuse and others say there isn’t when it comes to Aroy-D. However, Savoy is a good option that (I believe) isn’t using bad practices.

  14. Jennifer says

    I’ve been trying a variety of Minimalist Baker’s ice cream recipes in the last two weeks, and was really excited to try this one. Unfortunately, it turned out a bit icy….Will try to defrost it for a bit longer before serving next time. Hopefully it’ll have the same texture as in the pictures?

    • Support @ Minimalist Baker says

      Hi Jennifer, defrosting longer should help. We also wonder if the type of coconut milk/cream made a difference? A higher fat content will make it less icy. Hope that helps!

  15. Bee Pallesen says

    Truly fantastic recipe!
    I modified it somewhat significantly, but it turned out great nevertheless.
    Instead of using 16oz dates, I used 10oz dates and added 6oz black mission figs (soaked and blended together into a paste, of which I used all). I used full-fat unsweetened coconut milk instead of almond milk, and included some of the liquids (approx. 2tbsp) from the chilled creme de coconut. I also lowered the cacao measurement slightly (so as to lessen the bitterness and not overwhelm the other spices I included) and added 1.5tsp chili powder, 1tsp ground cardamom, 1/2tsp each of fresh ground nutmeg and ground ginger, and a light sprinkle of sea salt on top of the mix when it was in the freezer container.
    The base recipe is probably the best dairy-free ice cream recipe I’ve ever come across, churn or no. I’ll absolutely use this recipe again and again in the future!

    • Support @ Minimalist Baker says

      Hi Erenoa, we haven’t tried, but some other readers have substituted maple syrup with success. Let us know if you try it!

      • Hannah says

        This is the ice cream of my dreams. So rich and creamy! I have made the full recipe with cocoa powder and without it. Omitting the cocoa powder (and adding some salt and more vanilla) leaves you with a cookie-dough flavored ice cream! Next time I think I’ll add peppermint extract for a mint chocolate flavor.

        Thanks for the recipe!

        • Support @ Minimalist Baker says

          Yay! We’re so glad you enjoy it, Hannah! And love all those flavor ideas- thanks for sharing!

  16. Snackie says

    Hey there,

    Just tried this recipe but when it froze, it because hard and a bit icy :(

    Why do you think that happened? I managed to whip it to a good thick cream before adding flavouring and freezing…

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So, this ice cream needs to thaw a bit before serving. It’s lower fat than traditional ice creams. That should help.

  17. Roxana says

    I didn’t chill the coconut cream overnight, I didn’t read that step, it’s already in the bowl, if I leave it there overnight can I start over or it is a lost cause now? :( I also already tried to whip it amd of course it didn’t ticken because I poured all of it in the bowl since the liquid and the cream were blended together.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d say you’ll need to start over unfortunately. It’s ideal to work with coconut cream that’s been chilled. See this post for more tips!

    • Palak says

      Can I skip the almond milk , I made it just now but without adding almond milk it was more thick , worried that almond milk make it more icy. Since I used coconut milk.

  18. ♥ Dana & James ♥ says

    Could I use liquid- y coconut milk? All the coconut milks I’ve tried are really liquid-y. Thanks I love all of your recipes, been here since the beginning! (By the way, your first recipe pancakes are HEAVENLY!)

      • ♥ Dana & James ♥ says

        OK thank you~ Later: The coconut milk was kind of liquidy it worked just fine, just a little icy for a minute but after a little bit if was just like real ice cream. Thanks Dana!

        ♥ Dana & James ♥

    • Adriana says

      Love your recipes!! Thanks for sharing them. I have two questions:

      – I make my own coconut milk not store bought, but is there anything I need to know or the process is the same as the canned one?

      – Instead of the dates, would it work with honey or will it mess up the freezing process?


      • Support @ Minimalist Baker says

        Hi Adri, we haven’t tried with it, but we think honey would work. For the homemade coconut milk, we’d suggest making it thick and creamy by using less water. Let us know how it goes!

  19. Jaclyn P says

    I’m on AIP diet so can’t have cocoa and almond milk. Can i substitute cocoa powder with carob powder and almond milk with more coconut milk?

    • Support @ Minimalist Baker says

      Hi Jaclyn, with the carob, that should work just know the flavor can be intense so maybe start low and work your way up to taste. The coconut milk sub should be fine! Let us know how it turns out!

      • Jaclyn P says

        I’ve tried with about 1/3 carob powder. Flavour was pretty good but the ice cream is not creamy. It goes from icy hard to liquidy, can’t get the creamy ice-cream texture. But I’m not complaining! Still pretty good as an ice pop.

        • Support @ Minimalist Baker says

          Hmm! We wonder if it’s the brand of coconut milk? We’d suggest using one that’s thick and creamy, if possible!

  20. Wilhelmina says

    I love this recipe! This is the second time I’ve made it. This time, I added cardamom and cinnamon. I halved the recipe because we only had one can of coconut milk. The whole family loves it, even the non-vegans! Thank you! Will definitely make again!

  21. Erin says

    Help! The texture was grainy. Everything was fine until I added the milk, and then it looked a bit curdled. Do you think my mistake was more likely that I forgot to add the milk until all the other ingredients had been incorporated, or the fact that I used macadamia nut milk instead of almond milk? I loved the flavour, I just missed the smooth, creamy texture. Your thoughts would be appreciated!

    • Support @ Minimalist Baker says

      Hi Erin, the dates cause there to be more texture. But it almost does sound more like it was the milk? Was the milk creamy before you added it? If so, perhaps it was the stage it was added?

  22. Cindy says

    Does this really have 14-16 ounces of dates? In Australia that’s more than the can of coconut cream

    • Support @ Minimalist Baker says

      Hi Cindy, the measurement is correct. The dates are the sweetener in this recipe, so it’s a similar quantity to what sugar would be in cups. Hope that helps!

  23. Martina says

    Hello! This ice cream seems so delicious and the comments are sooo positive! I’ll definitely try the recipe soon. I have an ice cream maker so my question is: after step nr 6 should I put the mixture in the fridge for a couple of hours and then put it in the ice cream maker? Thank you!!

    • Support @ Minimalist Baker says

      Hi Martina, We haven’t tried this one in an ice cream maker, but it should work. We would recommend referring to this recipe or you can also search the comments to see what others have tried. Hope that helps!

  24. Ceilidhe Speirs says

    Hello again!! :) if I want to make coffee ice cream, can I just omit the cocoa powder? Thank you :)

      • Gail says

        Can you suggest a vegan, no churn, coffee ice cream recipe. The one you linked to says to use and ice cream maker. Also, have you made ice cream with monk fruit 100% fruit extract and if so, how much do you use?

        • Support @ Minimalist Baker says

          Hi Gail, We don’t have a no-churn coffee ice cream recipe, sorry! With monk fruit extract, we think it would need to be granulated to work (sugar helps prevent ice crystals from forming). Let us know if you do some experimenting!

  25. Hayley says

    Hi there,
    Could I substitute the dates with maple syrup as a sweetener instead? Would this affect the texture? Thanks

    • Support @ Minimalist Baker says

      Hi Hayley, we haven’t tried it, but we think it would work. It looks like some other readers have done so with success. Let us know if you give it a try!

  26. Emily says

    Hey, is it possible to use canned low fat coconut milk Instead of full fat since that’s the only one available to me at present?

    • Support @ Minimalist Baker says

      Hi Emily, it might work, but it will turn out more icy instead of creamy. Let us know if you try it!

  27. Ashley Wroblewski says

    This was my first time making something like this and I was a little skeptical at first. I just wasn’t sure what to expect so I cut the recipe in half. This recipe was super easy and super quick to make. I absolutely loved the flavor! I honestly could have just eaten it without putting it in the freezer but I wanted to follow the recipe all the way through so now it sits in the freezer. I know that I will definitely be making this recipe over and over again!!

      • Kris says

        I have the StarPack Long Scoop Ice Cream Freezer Storage Container that I got off of Amazon. Can I put my mixture directly into the container without lining it with parchment, plastic wrap and foil? Thanks!

        • Support @ Minimalist Baker says

          Hi Kris, we’re not familiar with that product. If you don’t think it will stick to the sides, you should be able to skip lining it.

        • Ida says

          Hi, this looks delicious!! Do you mind me asking why it only stays ok 1 week in the freezer? What would happen if I forgot to eat it say? Thank you 🌷

  28. Hemangi S says

    Hello there!

    So, I made this recipe at home since I was yearning to have the icecream due to the lockdown :'(

    I am so happy to make this! It was alot runny than what was mentioned here in the blog, but I had to just give in more time to freeze it! That’s it!

    Thank you soooo much for this! <3 Love from India!

      • Daniele says

        Hello! I was wondering if you could explain what the function of the almond milk is? Given that it’s such a small quantity compared to the coconut milk… Is it to make the mixture more watery? To add a different flavour in? Thanks in advance!

  29. rama ananth says

    Since we are Diabetic, and Dates are not recommended in our diet, can we use diabetic friendly sweetener, if so, how much can we use to get just the right sweetness?
    Also many vegan recipes not only use dates, but also use Banana in making ice creams, what can we substitute for Bananas.
    I hope you read my comment and give a response soon,
    Thank you, Rama

    • Support @ Minimalist Baker says

      Hi Rama, we haven’t tried using non-caloric sweeteners in ice cream and aren’t sure how to modify. We would probably suggest trying this recipe instead and checking the comments to see what others have tried. It looks like one reader used Swerve with success.

  30. Elvira says

    Hello from Greece!
    I’d really like to try your sweet recipe but want to try without the cococa, and get more the vanilla flavour. Is it ok if I skip the cocoa and should I add more vanilla than the recommended 1 tsp?
    Also, how much of a cup is approximately the amount of dates in ounces?
    Thank you so much, have a beautiful day!

  31. mary says

    Hi, i’ve been wanting to make some of your ice cream recipes like this one. Love that you incorporate coconut cream/milk and dates, two of my favorites! The one thing stopping me however is that I try to avoid canned products due to my nickel allergy, as well as, chemicals from the lining leaching into the product. So I’ve been using coconut powder with nothing added. Instructions indicate to reconstitute it with water to make cream or milk. I use coconut water to make it as real as possible. Was wondering if you’ve ever tried the powdered version and if so how should I make it so it comes out like your recipes?

    • Support @ Minimalist Baker says

      Hmm, soy milk is more tricky and more prone to ice crystals than coconut milk due to the lower fat content. Let us know if you do some experimenting!

  32. Emma says

    Do you have any recipes/suggestions for what to do with the “coconut liquid” that’s left over? I don’t want it to go to waste!

    • Support @ Minimalist Baker says

      We like adding it to smoothies! It can also be frozen in ice cube trays and those ice cubes added to smoothies. Hope that helps!

  33. Kate says

    Couldn’t believe how easy this was! And for basically the $2 I spent on the two cans of coconut milk. I’ll never need to spend $14 on speciality vegan ice cream again!

    I substituted about 1/3 to 1/2 cup granulated sugar for the dates, and it worked great. So delicious and fluffy and creamy! ??

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That should work just know the flavor can be intense so maybe start low and work your way up to taste.

  34. dan says

    Dana, I like the look of this recipe and want to try making it in my ice cream maker, not your freezer method. Could you tell me what I might need to do differently? I’m using the Cuisinart ICE-21 1.5 quart machine.

  35. Simran says


    I am making this recipe for the first time and I had a query regarding modifying it. Can I add about 200 gm of melted dark chocolate along with 1/2 cup of strawberry/cherry compote to the mixture? I could decrease cocoa powder too in this case. Also, is the coconut flavour very strong in the icecream?

    • Support @ Minimalist Baker says

      Hi Simran, The coconut flavor is present, but not overwhelming. Anytime you combine chocolate with coconut it isn’t as strong! The melted dark chocolate might work- though we haven’t tried it. We aren’t sure whether the compote would work, but if you do some experimenting, we would love to hear!

  36. Adam Doyle says

    Really happy with the first attempt. I made some vegan raw cookie dough to accompany this and it really went down well. I need to churn it better next time. I ended up making it too late at night and only got to churn it a handful of times before going to bed but still came out great.

    Is the week in the freezer only a rough guide? Ideally I’d like to make a big batch i can dip into from time to time rather than making a small batch every few weeks.

    • Support @ Minimalist Baker says

      Hi Adam, Glad to hear you enjoyed it! The 1 week is for best results. It may just get a little more icy if frozen for longer. Hope that helps!

    • Delta says

      Omg this is a 10/10! Really easy recipe but fantastic results. It’s my first time making my own ice cream and after tasting this, I can’t wait to try different flavors and mix ins.
      I used 1 can coconut cream and 1 can light coconut milk because that’s what I had already and for me that was perfect.

  37. Melissa says

    This ice cream looks amazing and I look forward to trying it. I do have one question though about blending the coconut cream. Would it work using a food processor or emulsion blender as I do not own a hand blender?

    Thank you.

    • Support @ Minimalist Baker says

      Hi Melissa, we haven’t tried that and aren’t sure whether it would work. Of those two options, we would think an emulsion blender would be better. Let us know if you give it a try!

    • Mia maikowski says

      Hi! I’ve loved making this ice cream so much! I’m currently somewhere I don’t have a stand mixer. Can u use a vitamix instead to whip it?

      Thank you 🙏

  38. Pri says

    Late on the bandwagon of homemade ice cream. Oh my God! My kid and I luvvvvvvvvv your ice cream recipe. A real winner of our hearts ♥️. So creamy and delicious and worry free indulging without worrying about the ingredients. We did the no churn method and still no crystallization. The only tweaks I did are adding peanut butter and instant coffee powder.

    Next time, my kid wants to try beet purée with this recipe. Hope it turns out good.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Strawberries get quite icy when they freeze, so I don’t think it’d be a good 1:1 swap. We do have a strawberry ice cream recipe in our cookbook though if you’re interested!

  39. Wayno says

    Added 4 egg yokes and one vanilla bean instead of extract. Used a Breville Mixer with ice bowl attachment and whipped for 15 minutes. Rich and creamy, almost like custard. 2nd time, added 6 drops of mint oil and made your chocolate brownie chunk recipe. Amazing. Thanks!

  40. heather says

    how do I get rid of the little lumps of the coconut cream? They don’t seem to blend and it looks chunky.. should I have heated the coconut cream first? It was a little hard when I poured it

    • Support @ Minimalist Baker says

      Hi Heater, keep whipping and scraping down the sides, and add some of the reserved liquid from the can to soften the mixture and create more air! Hope that helps!

      • Heather says

        I tried that but I got little balls of coconut, even when it was out of the freezer it was grainy tasting in texture..The taste was amazing!! DO you think I should use a whisk instead?

        • Rebekah Jennings says

          In my experience some brands of coconut milk stay grainy no matter what, like Thai kitchen or even Trader Joe’s. My favorite brand is 365 Organic (that’s from Whole Foods or Amazon), it is always smooth!

  41. Kirsten C. says

    Oh my goodness
    This vegan ice cream is perfect I swear!
    I love making food on my own rather than store bought, and this was THE perfect recipe to do so. I’ve already made the chocolate and I’ve adapted the recipe to make a raspberry version. Can’t wait to make dozens of other flavors! Thanks for the help–mostly because I was looking for recipes without use of a ice cream maker. It’s so much creamier, and honestly cheaper than store bought!

  42. Brenna says

    I tried this last night! So good! I made it with full fat coconut milk from trader joes and left in the liquid in the can too! I used dutch cocoa, which made it super rich and dark. I just dropped everything (including the whole pitted dates) in the blender and blended for a minute or so. It was delicious without freezing too, almost like a mousse! So yummy! Thanks for a great recipe!

  43. Danielle says

    I halfed the recipe and used the full fat coconut milk option, but when i drained it out there was only a tiny amount of solids in the can! I slowly incorporated a bit of the “milk” to thin it out. Now its chilling in the freezer and Im crossing my fingers. Should I have only added the solids? Thanks for the great recipe, as always! xoxo

  44. Lina Montecalvo says

    This recipe looks delicious! I’m wanting to make it for a vegan ice cream cake but was wondering, with 12 servings how much ice cream is in each serving?

  45. Michelle says

    I made this today and it was SO good! I didn’t have any dates, so I just used maple syrup and instead of almond milk, I just used the coconut cream water that had been left behind in the can! It worked like a charm. Thanks for sharing this!

  46. Uma Fa Leung says

    Hi, this recipe looks so delicious, but how can i substitute for the dates? Could i use organic sugar cane crystals? If so how much?

    • Support @ Minimalist Baker says

      Hi! You can supplement the dates with a liquid sweetener, such as maple syrup or agave. Or, powdered sugar. As for amounts, we are not sure as we haven’t tried it but if you test it out, report back!

  47. Gloria Clements says

    I absolutely love coconut and chocolate! I have two questions, however. How much honey would be a good substitute for the dates? Can soy milk be used in place of the almond milk?

    • Support @ Minimalist Baker says

      Soy milk should work! I would recommend substituting with 14-16 ounces of honey. Hope this helps!

    • Support @ Minimalist Baker says

      Hi Karen! You can supplement the dates with a liquid sweetener, such as maple syrup or agave. Or, powdered sugar. Hope that helps!

  48. Ellie DePastino says

    I love this recipe! I just put a batch in my freezer for tomorrow night, and I’ve never been more excited for a Monday. When I decided to cut out dairy and lower my added sugars, I thought I’d have to give up I’ve cream for sure. This ice cream is a lifesaver. I couldn’t resist tasting the mousse base straight out of the bowl and I literally did a little happy dance in the middle of my kitchen. I can only imagine how much I’ll like the finished product!
    (No, seriously. Thank you!)

    • Natalie G says

      Hi! First of all thank you for all of your amazing recipes! 👏🏻 I love the photography too ☺️📸

      I am wondering two things:

      – When using coconut cream for this recipe, does that also need to be pre-chilled? (Or is the chilling only necessary for coconut milk to make it separate?)

      – Do you think adding peanut butter or almond butter would make it too thick in the end?

      Thank you! ✨

      • Support @ Minimalist Baker says

        Thanks so much, Natalie! For best results, we’d chill the coconut cream too just to make sure you are only getting the cream portion. We haven’t tried it with nut butter, but we think it’s worth a shot! Let us know how it goes!

  49. Sue Key says


    I would really like to turn the vegan choc ice cream in to coffee ice-cream. Do I simply replace the cocoa powder for coffee powder or use liquid coffee?
    Help pleeeeeeeaase…..

    Kind regards

    Miss Allergic to dairy/gluten

    • Support @ Minimalist Baker says

      Hi! I wouldn’t add to much liquid coffee as that will change the consistency of the ice cream. What I would recommend is adding 1 ounce espresso, cooled to achieve that coffee flavor!

  50. Huong shiho says

    Hi. I love this recipe and have made it several times. However, I just moved and there is no almond milk in my area. Can I substitute it with soy milk?

  51. Agnes de Vette says

    This sounds like a very god recipe. Recently I just got an ice-cream machine and I love to prepare this recipe with my new toy. How would it be done? Shall I just add all items or do I need some preparation for it?

  52. Alyssa says

    Hi i have tried three different times with three different brands to make coconut whipped cream it never happened once! Not with trader joes or thai kitchen or 365. Placed in fridge overnight scooped out the cream on top and still nothing after whipping for 20 mins! Its just chunky and gross, why do u think?): im using a hand mixer on medium high speed i have never seen fluffy coconut cream appear

  53. Hope Burmeister says

    I can finally have ice cream again! I really love the flavour of this! Mine turned out pretty good, but not as creamy as I’d hoped. The consistency was quite icy and chunky. Maybe I did something wrong. How do you prevent this?

    • Support @ Minimalist Baker says

      Hi Hope! It could be the type of coconut milk or cream you used or you may have not mixed it long enough! Hope it turns out better next time!

  54. Frankie Batchelor says

    I made this and it was decadent… just marvelous and I will make it again no matter what. But….

    I am sure I made some error… Resulted in a fudge like substance. Delicious but it never froze.. not even days later. I suspected some error in the amount of liquids…. the almond milk or coconut cream. A review indicated this is not what happened.

    The way I read the recipe, you only use the skimmed off coconut cream not the entire can. Is that correct?

    PLEASE help me identify my problem. But.. hey… it was a fantastic cold fudge!

  55. Linda says

    I love everything about the recipes, however my stomach will not tolerate coconut milk or coconut cream. Is there something else I could substitute that would work just as well? Hopefully there is please let me know thank you

  56. Megan F says

    I am trying to make the recipe, but it seems to be too liquidey after blending for awhile now! Do you have any suggestions, of what I can do? There are lots of bubbles in it and does not seem to be like the stiffness that I know most icecream should have!

  57. Mary says

    Thank you thank you thank you for this recipe! Now I can satisfy my ice cream cravings with something that tastes good, is vegan and sugar free, and soooo easy to make!!!

  58. Shanese says

    Oh my goodness, delicious!!
    My cans of coconut milk didn’t separate so I just poured everything in a bowl and let them sit in the freezer for a bit,..along with the beaters for the mixer.
    For the rest of the recipe, I used:
    •All of the date paste and a little maple syrup,
    •Vanilla paste in place of extract
    •Unsweetened vanilla almond milk,
    and added a few splashes of Torani Classic Hazelnut flavoring syrup

    Thanks so much for sharing this recipe!

  59. Phoebe says

    I have been spending my afternoon attempting this recipe but have found that the coconut cream is too oily to incorporate any fluids. The almond milk simply won’t mix. I’m very new to using coconut in general, so any help would be appreciated!

  60. Tara says

    I loved this recipe, and I will be making it many times over with different flavor combinations! I did notice it had a gritty texture. Has anyone else noticed this and pinpointed the cause? It was either the dates or I didn’t blend the coconut milk well enough, but I couldn’t quite tell.

  61. Mairead says

    Could I use this method and incorporate other flavors such as your mint and brownie ice cream? I don’t have an ice cream make and am in no financial position to buy one! My dad loves ice cream and I am trying to make healthier versions of the things he loves!

    • Support @ Minimalist Baker says

      I think that could work, Mairead! If you do give it a try, report back on how it goes!

  62. Kara says

    Looks AMAZING – I want to make this for tonight. I don’t have a mixer- can I just whip in bowl by hand with a spoon?

  63. Kelsey Just says

    Hi Dana,

    I have tried a few of your vegan ice cream recipes and I am having trouble with coconut milk v. coconut cream. Chilling the cans obviously helps to separate the thicker fat substance from the clear liquid, and I understand its role in the creamy-ness of the end result, but I seem to be having an issue getting the fattier portion to fully “breakdown” before putting it in my ice cream maker.

    I have tried Thai Kitchen, Trader Joe’s, and Coco Lopez and all have turned out with gritty fat bits. What am I missing here?

  64. Jess says

    Is the almond milk necessary? I have all the other ingredients but this and no access to soy/rice milk… Are there any other ingenious substitutions or can I just leave out?

      • Jess says

        So I went ahead and just tried making it…Many obstacles stood in my path. Firstly my food processor broke so I chopped the dates by hand and spent an hour squeezing them through a sieve to make a paste-all for the love of ice cream. My coconut cream (it was definitely cream) had the consistency of milk and no amount of hand whipping (I lost my electric beater!) could thicken it… after almost three fretful hours of chopping, squeezing, beating and measuring, I finally threw all the ingredients together, added more vanilla and plenty of ground instant coffee and looked miserably at my watery concoction. After adding all the dates it was a little thicker, but nothing like I’d hoped. I bunged the whole lot into an ice cream container and tasted it. It was not good (unsurprisingly!). Nevertheless I put it in the freezer. The next day I opened it up- and was amazed. Something, and I don’t know what, had happened. The surface was smooth and it had hardened. I tentatively watched my spoon scoop through the familiar texture of ice cream. I braced myself and tasted it. No clue what magic happened in the freezer last night but it was incredible. I could barely even detect traces of coconut. Due to all my mishaps it had the consistency of a dense creamy frozen mousse- but I loved it! I can’t believe the recipe still worked after all my failings and I can’t imagine how insane it must be done right! And I hate coconut! I ran around like a madperson feeding it to four non-vegans. ‘suuuree I’ll try your vegan ice cream’. They put the spoon in their mouths. Their eyes fell out. Thank yoouuu so much from a newly veganised vegetarian who was worried about missing out! Sorry for the crazy review- you have made me very happy.

    • Support @ Minimalist Baker says

      Hi! We haven’t tried this one with cashew cream but I think it should! Give it a whirl and let us know how it turns out!

  65. Theresa says

    Hi, was wondering if this could be made into vanilla instead by omitting the cacoa and replacing It with more vanilla extract… what are your thoughts? Chocolate was awesome btw… this is a go to from now on ??

    • Emily says

      This ice cream is amazing! I am 8 months pregnant and looking for date recipes plus I’m always craving ice cream and this was a perfect match! I have an ice cream maker so I just combined all the chilled ingredients and ended up using the whole can of coconut since I didn’t have to worry about whipping and then let it churn for 30 minutes and it came out perfect! A great dark chocolate ice cream! I will definitely make it again!

  66. Mary says

    I figured out how to make this using date sugar (used 1/4 c and 1/3 c of cacao) and it was really good, but VERY rich. Mine froze hard as a rock and I decided I like it better kept refrigerated (it’s like a chocolate mousse!) I didn’t use almond milk, but instead just used part of the coconut water. That might be what made it freeze so hard. Still, it is quite good, thanks for sharing the recipe!

    • G-Reg says

      Mary, Did you use the date sugar (1/4 c) and 1/3 c of cacao in addition to the 2/3 c cacao powder in the recipe (so, 1 c cocao powder total)? Did you add any liquid to turn the date sugar into a paste? Thanks in advance!

  67. Mary says

    Could you make this with date sugar (which is just pulverized dates) rather than whole dates, and if so, do you have any thoughts on how much date sugar to use?

  68. Debi Ogden Corona says

    I can’t eat dates at this times. What other ingredients can I substitute for dates?
    Btw, this looks amazing!

  69. Rita says

    This looks great! I was wondering if I can use date molasses instead of dates as I currently don’t have a food processor or a blender.

  70. Chloe Norman says

    Hey Dana
    I want to make this for my friend but she’s also allergic to coconut. What could I substitute the coconut milk/cream for?
    Thanks a million

  71. Jana says

    My attempt at this recipe is currently waiting in the freezer for Christmas day to arrive..I’ve left out the cacao powder (turns out we already had too many chocolate recipes lined up – whoops!), but the spoonfuls I stole from the mix pre-freezer is promising DELICIOUS things!!

  72. Gigi says

    Hi Dana,

    I noticed that a your ice cream recipes are similar to your pie filling recipes, using either coconut cream, cashew cream, or both.

    1. Do you think the ice cream recipes could be poured into a pie crust and either frozen or refrigerated until thickened/hardened?
    2. Can cashew cream be replaced with coconut cream in the pies/ice creams?

    Thanks for the great recipes!

  73. Edi - SunCakeMom says

    I’ve been experimenting with the perfect sugar free Ice cream but only succseed with the fruity ones so far. I must try this with the coconut cream!

  74. Kiden says

    I made this ice cream and it tastes sooooooooo good! It’s chocolate-y and guilt free, wow! No refined sugar and no dairy ??
    Love love love this recipe.

  75. Mary Ellen says

    Hi Dana! I’m wondering if I could substitute the coconut cream with cashew cream (water soaked cashews blended with some dairy-free milk)? Thanks!

  76. Yanis says

    I tried this recipe a few days ago but I’m not sure what I did wrong. And I was so looking forward to this ice cream. Mine turned out a lot darker in colour than shown and with an overwhelming cocoa flavour (causing me to add sweetener in excess and watering down the mixture), and I’m 99.9% sure used the right measurements at first

  77. Erika says

    Thank you! Just figured out that my daughter is most likely lactose intolerant, and we had just discovered the beauty of regular no churn ice cream- will give this a go! And we eat vegan atleast once a week!

  78. Alex says

    I made this and it tasted great but the next day it was completely solid. Is this how it is supposed to be? Is this why you suggest we leave it outside of the fridge for 20 minutes before scooping(although mine wasn’t soft for at least an hour and a half)?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Odd! It definitely benefits from sitting out so it’s scoopable. But it shouldn’t take that long. Did you alter anything?

      • Alex says

        Hmm, I did substitute the almond milk with a different milk because of my friend’s allergies! Will definitely try again!

  79. Kace says

    Thank you! I love this recipe and I so wanted my attempt to work but my coconut cream seemed to split when I was whipping it. The result still tasted amazing but the texture was a bit grainy. Any thoughts?

  80. Terri says

    it says total time 30 minutes, but the recipe says to freeze for several hours… big disappoint if looking for a fast treat

  81. Jess says

    I made this for a family BBQ on Saturday and it was an absolute winner! I put dark choc chips in it and the crunch really worked. Highly recommended! I used all of the date puree and the cocoa powder. Stunning and I’ll be making more. All the family couldn’t believe it was dairy/sugar free (apart from the choc chips of course)!

  82. Emily says

    Could I replace the almond milk with coffee and take out the cocao powder to make it coffee ice cream?

  83. Michelle @ Modern Acupuncture says

    This looks absolutely incredible. Can’t wait to try it today; it’s supposed to be 90 degrees! Perfect opportunity for healthy ice cream on the porch :)

  84. FoodieMamaPro says

    This looks amazing, but I have an anaphylactic allergy to coconut. :-(
    Can you suggest anything that might work as a suitable substitute for the coconut cream? (I am fine with all other nuts.)
    Thanks in advance and looking forward to your reply.

  85. Chelsea says

    My brother is allergic to Almonds and we didn’t have any other type of milk so we just left it out completely and gave it a shot. It’s only been in the freezer for about an hour but it tastes amazing. So creamy and delicious. It’s kinda like a thick chocolate moose at the moment and I’m not sure if it will turn into an ice cream consistency with out the almond milk.. But it still tastes great.

  86. Rachael says

    Mine turned out grainy like somebody else previously said. This has happened to me before when working with cocnut cream. I’m not sure if my mixer isn’t powerful enough to really “whip” the cream or if I should have just done it for longer? Maybe it could even be a temperature issue? I’m not sure. Any advise? Flavor was amazing, loved the recipe.

  87. Melissa says

    Thank You Dana!
    I just finished making this recipe.
    I used Almond Breeze unsweetened vanilla flavour milk, TCC Premium Coconut milk (can), Van Houten Cacao powder, Medjool Dates and Rum extract/essence. While cleaning up, I licked my batter spoon once and immediately I wanted to eat all of it! It’s tasty when creamy, then it’s going to be amazing as ice cream.

  88. Emily says

    Is there any way of using the same instructions on making a no churn vegan ice cream with a different flavor?

  89. Can says

    Lovely! My main problem with ice creams without machine is the freezing temperature. I guess my deepfreeze runs too hard and turns everything into a mass of ice which eventually leaves us staring at your lovely pictures with smooth ice cream rather than enjoying ours. Does anyone have tips for ideal temperature to keep such an ice cream?
    Thank you

  90. Nicky says


    Recipe sounds great, BUT I’m highly allergic to coconut products. Is there a way to make it almond milk and something else to substitute for coconut richness and fat? And if so, in what proportions?


    • FoodieMamaPro says

      I have the same problem (coconut allergy), so I would also like to find suitable substitutes. If anyone has any ideas, I’m sure we would both appreciate it!

  91. Lisa Tonkovic says

    Question: Your recipe calls for 14-16 ounces of dates, is that correct? It seems like a lot.
    Hint: After the can of coconut cream is cold, open it from the bottom and pour off the liquid. This makes it much easier to get out the cream.

    Mine is in the freezer right now. I cannot wait to share it with my family!

  92. Katie says

    Yummy! I definitely put the pan in hot water to let it soften more quickly.
    I much prefer the cold bits rather than the mousse-like parts, BUT still delicious.
    Perhaps putting them in a Popsicle mold, or ice cube tray, would be a better alternative to the pan (stick vs. scoop). At least for me. :)
    Thanks Dana for such an incredibly delicious recipe!
    That’s healthy too. ;)

  93. Mel says

    Thanks for the recipe, which I adapted. I substituted 1 banana for half the quantity of dates. I also added some dark agave and used 2 x small cans coconut cream which was very thick and delicious. Yummy. The chocolate was strong and rich enough to make it taste like chocolate ice cream with a tang of banana and coconut rather than the other way around.

  94. Abena says

    I am never sure what one is supposed to do with leftover liquid so I just went for it, and whipped up the entire tin (after about half an hour in the freezer – I live in the tropics but that was still fine). I then added the date paste, cocoa powder and some agave nectar (as that’s all I had on hand). The result was a delicious sauce, that became a yummy mousse and this morning is an ice-cream my kids are begging for. My eldest commented that it was a little ‘bitter’ but still cleaned his dish. My younger son just asked for the eldest’s bowl to lick. Says it all really.

  95. Kim H says

    Mine turned out more like a mousse, it won’t melt :( I don’t know if anyone else had this problem or not? The flavor is wonderful though, don’t get me wrong.

    I saw where you noted that you may not need as many dates with coconut milk as you would with cream…but only after I already had the days soaking so I tossed in another can of coconut milk. Maybe that’s what’s up with the texture? I’m just sad that it’s not melting x’D I also added in 1/2 tsp of almond extract.

  96. Jodie says

    About 2 hours after I’d put this in the freezer it was delicious. Then I left it overnight, and the next day it was rock hard. We have to leave it on the side for a couple of hours, before it was soft enough to serve. Any tips?

  97. Jesse says

    Me and my husband just made this ice cream, I can’t get enough of that flavor! Once it was put in the freezer I licked every thing the stuff touched, haha, I needed something sweet! I can hardly wait until it is ready to eat! This was a great recipe and I will be making it again! (soon)

  98. Sharon says

    I made this “ice cream” the other night and was so excited before I put it in the freezer. It was delicious and so creamy and smooth. Then it went in the freezer. Not sure what I should have done differently, but the frozen texture is grainy. The flavor is still awesome, just not velvety smooth anymore. Also, some observations from a complete novice…The recipe says to make the date paste in a food processor. Follow the instructions. I thought my almighty vitamix would be fine and eventually it was, but it was a lot of work and I don’t think the vitamix was happy about it. Secondly, getting the coconut cream out of the can requires muscle. And lastly, if using a stand mixer, make sure you scrape the bottom a couple of times. You end up with a few small solid slabs of coconut cream if you don’t. I will definitely make this again and hope to improve on my technique. Any suggestions are appreciated. Glad to have found this site. Thanks.

    • Kasssidy says

      I’m wondering if the reports of graininess has to do with the type of coconut cream/milk used. Many of the canned varieties add a thickener/binder (?) that seems to keep the coconut milk from changing texture, which if not present could mean that when cooling the texture goes from creamy to grainy. Not sure, but I’m going to try this with coconut milk from a tetra pak and see how it goes (no binders or thickeners present).

      As far as the making of the date paste – I recommend soaking the dates in a little warm water beforehand. If you know in advance you’ll be making the ice cream, you can even toss them in a jar with water and stick it in the fridge overnight. Any time I make desserts with dates that require blending, I do this. It makes ALL the difference!

  99. Marju says

    Hi, I tried the recipe but for some reason my one went completely wrong. When I took it out of the processor, it had separated the liquids from solids, it was all chunky with the liquid lying at the bottom…I did follow the instructions carefully…Do you have any idea what could have caused the problem?

    • Melissa says

      Most food processors are for solids only. Use a blender to mix liquids and solids together, use the pulse button.

  100. Maleza says

    Look soooo nice! I would like to know if I can use more Coconut milk in stead of the Almond Milk. I Am allergic to most nuts.

  101. Emily says

    I love you.

    No really. New to veganism. And I didn’t win an ice cream machine yet…. ;) So I am so happy to have found you!.

  102. shoshana says

    this is amazing- swirled peanut butter and chocolate chips into it..this could be served as a mousse and be wonderful that way as well in a parfait glass with a bit of the whipped coconut cream in between layers of mousse – my husband and i had a hard time putting into the freezer-we wanted to eat it right out of the mixing bowl!!!delicious!

  103. Meredith says

    Oh my goodness!! I’m so glad there’s someone like you in this universe on the web!!!

    My sister had learned that she was allergic to dairy & intolerant to gluten a couple years ago, so giving her the sweet things has been more than a little challenging. I’m a pastry chef that got out of school a year ago so I’ve been really trying to learn more about alternative baking styles for the intolerant & allergic… I was mostly taught the basics but we dabbled a little in gluten free vegan things.

    Anyway, I wanted to tell you that I used a couple of your recipes… Not just this one.

    I made a rocky road snickers ice cream cake.

    I wish I would’ve taken pictures of it before it was devoured by her & her friends as for it was her bday cake.

    I used your no churn recipe (as I’m too poor still to buy my own ice cream machine): & just didn’t add the cocoa in it… Sorta like your snickers sea salt ice cream recipe with the dates & vanilla.

    I then made a vegan brownie:

    Melt over double boiler & keep warm:
    -5 bars of vegan 70% choc (I think they were 12oz ea.) I used organic nectars.. Pretty good
    -4 tablespoons coconut spread (pretty much coconut oil)

    -5 tablespoons honey
    -1 &1/2-2 cups almond milk

    Mix dries:
    -2&1/2 cups gf King Arthur AP flour
    -a pinch of Xanathum gum
    -a 1/4 tsp salt

    Baked @350F
    Chilled a 6″ cake pan lined with parchment
    Alternated in layers of icecream, brownie bits, halved vegan marshmallows, vegan caramel (see below), roasted salted peanuts, & cocoa nibs.

    date caramel with a little maple syrup, honey & puréed date. Cooked in pot over medium/high for 8 minutes (or until a darker Amber color)

    Everyone loved it (even the gf, vegan haters)

    Thank you again for this no churn recipe!!! I don’t think I could’ve pulled this off without this part! Lol

    Will be stalking you like cray cray! ??

    Happy sweeting!?

  104. Nikki says

    Hello, I just made this recipe today. No churn choc vegan ice cream. It was kind of like a powdery taste when I ate it. Really disappointed, would it be the dates? Or something else. Just didn’t taste creamy. I used 2 tins of full fat coconut cream. I whipped it. Should I have put it in my vitamix? Any suggestions would be appreciated. Thanks Nikki :)

  105. rachel lemons says

    hello do you think this would work with soya milk instead of almond milk as im not keen on it also havnt made many vegan sweet foods but this ice-cream sounds delish!

  106. Rachel says

    I’ve made it and it’s in the freezer – the mousse is YUMMY! I didn’t have any almond milk so I just used some of the leftover coconut milk. It looks exactly like yours, and tastes amazing! Wondering what effect that will have on the result. What does the almond milk do??

  107. Charla McMillian says

    Hi Dana,

    Fantastic recipes and website! I simply turned this into straight vanilla (I don’t particularly care for chocolate), but I still have one question: how do I prevent ice crystals from predominately in this ice cream? As it melts down, after having left it out for 30-60 min., it tastes like ice milk, delicious but slightly crunchy. What am I doing wrong?!
    Please help me!! I need this for ice cream (MS, now eating dairy-free, wife is casein-allergic).
    PLEASE respond.
    Thank you so much,

    • Meredith says

      Hi Charla,

      It’s possible that you didn’t chill the coconut milk/fat enough before whipping it up… I actually did the same thing as you… I didn’t want to go the chocolate route, I just went the more plain vanilla date version.

      It’s also possible that your coconut milk wasn’t whipped up enough before you put it in the freezer. (I actually put the coconut milk from the cans in my mixer bowl directly in the freezer & left it there for 1 hour… Or until parts of the fat was freezing on the sides of the bowl. Then I whipped it until medium peaks started forming in my mixer.

      It’s also possible that you didn’t purée the dates enough (I processed the crap outta mine). ?

      I hope these might help!!

  108. Katie says

    This recipe was so incredibly simple and the end result was delicious. Thank you for sharing it. I made one small tweak on account of having forgotten to buy the almond milk – I used some of the liquid left over from the separated coconut cream. 6 thumbs up from our little family.

  109. Christeen says

    So, I just plopped the mixture in the freezer and it tastes delicious already! Unfortunately, my chilled coconut milk cans did not yield nearly as much as your photos, so I am thinking next time I will chill an additional night. Can’t wait to taste it once it’s nice and frozen!

  110. Wrightieo says

    OK…It would be soooooo great if these recipe blogs would have a ‘SORT’ feature and a check box so people could check the box if they have ACTUALLY MADE the recipe and I could find those responses easily instead of sorting through mounds of people writing ‘yum’ or ‘looks delish!’. Am I missing it?? At least people might try to use the rating stars. Sorry…its just frustrating because blog photos all look phenomenal but sometimes the results are less than stellar. Wasting cans of coconut cream and other organic ingredients gets awfully pricey to use on experiments. Just a thought.

    Anyway…..Yum! It looks so delish! I cant wait to try it!! (j.k)

    • Katie says

      I made this yesterday for my son’s birthday today and it turned out beautifully. I will definitely be keeping this recipe on hand for other special occasions as it was so simple to make and works for my family with all our tricky dietary intolerances. I hope you have the same success as I did if you try the recipe out yourself.

  111. Pat says

    Hi sweetie. Can you give me the amounts of each ingredient for the coconut and date ice cream please. I’m waiting with bated breath to try it. Just made a Honey and Ginger ice cream for the first time making ice cream and it was scrummy. ttfn. Pat x

  112. Sancha says

    Hey I added to much milk to my ice cream and have no more coconut milk to add is there another way to make it thicken

  113. Susan says

    I think I will dispense with my fancy ice cream maker and just use this recipe!! It is creamy, healthy, and the most delicious ice cream I’ve had in a long, long time! And it’s so easy, using the coconut cream as the base. My whole family fell in love with it! I made a few substitutions and adjustments, like using a thick syrup made from a stevia mix instead of date paste, and adding a tablespoon of creme de cacao, and using a special dark cocoa powder blend of cacao and dutch processed cocoa. I think next I will try some peaches and cinnamon to this. Definitely going to be a staple and “go-to” recipe in my repitoire!

  114. Lauren Gaskill | Making Life Sweet says

    I adore this ice cream recipe. So simple, smooth and delicious. Thank you for sharing this little bit of heaven!

  115. Sandra says

    Made this earlier. So good! I subbed half the coconut milk for oat milk ’cause I only had one can coconut milk at home. I added both cocoa and espresso and oh my! Just had this now, after my work out and oh, I did not want to stop eating! Thank you!

  116. Natalie says

    Hi there! I just made this and am looking forward to tasting it tomorrow after it freezes :) The recipe was pretty easy and quick!

    I do have one question—is there a reason you recommend only keeping it in the freezer for up to a week?

    This seems like such a short life for anything in the freezer, especially ice cream. And with this being such a rich, high fat content ice cream, I can’t imagine eating the whole thing in a week! I even halved the recipe but it still yielded a large amount.

      • Natalie says

        Fantastic! I just had a wonderful thought—this ice cream would be PERFECT as a popsicle! Because it doesn’t get soft quickly, I feel like this on a popsicle stick would be the most perfect summer treat. I’ll have to try it next time :)

  117. Applewriter says

    I have never had any luck with making vegan ice cream at home before, (except with frozen bananas) but this! THIS!

    I somehow managed to let it freeze overnight, and when I tried some in the morning, my eyes rolled to the back of my head and I was in love!

    I cannot believe how amazing this tastes. It’s the hottest day of the year so far in the U.K, and I am going to have fun fun fun in the sun sun sun.

    Thank you.

  118. Pia says

    OMG cant wait to try this. Can I half the recipe and make it since its just my husband and I and we have an occasional sweet tooth? Thanks.

  119. Brandy Krauland says

    Could you help me out, I made this, it was delicious, but oh so hard to scoop out. It was more like ice cream shavings. It wasn’t pliable until sitting out for a couple hours and who has time for that??? Did I do something wrong?

  120. Cherish says

    If I wanted to make this strawberrie flavor,, how should I go about it without changing the texture?

  121. Dre says

    I just made this and it is in the freezer now…

    I used the separated coconut milk/date paste base along with the method for preparation for this recipe and borrowed the proportions from the “green tea coconut ice cream” recipe to make this a no churn green tea ice cream :) (no chocolate).
    It tastes great already (I licked the spoon!).

    We will see how it sets up!

    Thank you for the recipe!

  122. Mina says

    Hi! Just wondering, can I use regular cream/milk instead of coconut cream and almond milk to create this recipe? Would love it if you could answer that !! Thank :)

  123. Angie says

    I’m lying in bed after a great night entertaining guests. I wanted to comment on the recipe before calling it for the night. IT WAS AMAZING! A total hit. Thank you so much for the recipe. Greetings from The Netherlands.

  124. Kelly says

    Your website and recipes look amazing! I cannot wait to try this recipe and I also included it in my latest blog post! Thanks;-)

  125. Korri says

    Since you use coconut milk, does it taste like coconut?

    This recipe sounds amazing and photos are drool worthy, but I don’t like the taste of coconut. If it does taste like it, are there any alternatives?



  126. Sabina King says

    Hi all,
    I put my coconut cream in the fridge over night and it was hardened but when i tried to whip it it just turned back to watery milk, how can you avoid this?

  127. Rnew says

    Folks, while this does look amazing, don’t be fooled by words “vegan” and “natural sweeteners”. That is a heck of a lot of dates. If 1/2 a cup of this ice cream is 242 calories thats twice the calories, twice the saturated fat and almost twice the sugars of a dairy chocolate ice cream. Its great if you’re looking for something vegan, but don’t think that you’re getting something healthier.

  128. Caitlin says

    can you substitute almond milk for something like coconut milk? I can’t eat almonds, but I would really really REALLY love to try this!

    also can you swap cocoa/cacao with vanilla bean or other flavours?
    thanks! :)

  129. Aysha says

    Would you happen to have a no-churn recipe for non-dairy Butter Pecan ice cream or is there away to convert this recipe? Looks great and super user friendly!

  130. Kacey says

    Definitely going to have to try this because DAIRY FREE! Wondering, could lactaid milk or vanilla soy milk be sub for almond milk? I’ve never tried almond milk and I would hate to have to only buy it to make ice cream every now and then!

  131. Julia says

    Another stunning recipe from the best good blog on the web!! This ice cream is actually far better than so much of the ice cream out there. Can’t get over how good it is, I’ve already eaten most of it and I only made it this morning. Thank you, thank you!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d think a vitamix would be best! But an immersion should work, too! Just make sure your coconut cream is chilled and firm!

  132. mickaella says

    I made this last night and left it in the freezer i went to see how it turned out this morning and it was rock hard :( Do you have any tips on how i could fix it or what to do next time in order for it to not do this?

  133. Maria G. says

    This looks absolutely delicious! I’ve been thinking of how you could make a good vegan ice cream. Thank you for the insight about the dates!

  134. Emily says

    Would I be able to throw the ingredients into an ice cream maker instead of mixer… Yes, I am one of those people with an ice cream maker. P.S. I love your recipes. Making the Peanut Butter Cup Pie tonight. (:

  135. Erika says

    I made this tonight- It is incredibly rich! I’ve made ice creams this way before, but never have they tasted this good. Perfect combination of ingredients. Thanks! :)

  136. Robin says

    Hello :) I’m gonna make it for sure! One question although, do we need ice cream maker?? Because I haven’t got one :/

  137. Ashlie says

    I love this recipe and plan to try it, however, I’m not a big chocolate fan. How can I make this vanilla ice cream? Thanks!

  138. Claudia says

    I think mine is going to come out more like a frozen smoothie :'( When I opened the cans of coconut cream they looked like coconut milk, they were soooo liquid and not creamy or anything like yours . I still decided to give it a try , whipped it with the date paste and vanilla…. added some mint and now put it in the freezer in the loaf pan but it just looks like frozen coconut milk :'(

    • Nella says

      This reply comes extremely late and my intention is not to give her advice (obviously, she made this seven years ago) but everyone should read coconut cream or milk comparisons before buying any of them. I bought a can of coconut cream and it was soupy and gritty, there was no way it would turn into whipped cream. Then I read a blog post about coconut milks and creams, and they said that the product I used was “absolutely useless for whipping” and recommended to use it for cooking instead.

      Luckily, there was this other product that they said was excellent for whipping. I went to buy it, and it turned out perfect! My ice cream is now in the freezer and it looked great, I also added a few peanut butter drizzels in there.

  139. Ellen Lederman says

    Loved this! Have an ice cream maker but wanted to try this. Creamy and flavorful. Easy to make. I actually liked it before it really froze completely. Takes forever for it to soften…even an hour out of the freezer sometimes barely makes a dent!

  140. Claudia says

    Wowww this looks amazing! I am thinking about doing it right now! hahaahh I am not a fan of chocolate ice cream or cacao in this case. Do you think I can skip the cacao and date paste , and just whisk the coconut cream with vanilla (for a vanilla ice cream) perhaps with some fresh mint leaves so than I can add some raw chocolate brownies like your Vegan Mint Chocolate recipe?? Or even add peanut butter cookie dough <3 aughhhh and wait to make this! I really appreciate your response. thank you!!

  141. Tracy | Pale Yellow says

    I’ve been pinning tons of soup and biscuit recipes for fall, but I’m always in the mood for ice cream! This looks great!

  142. Andrea says

    Love this recipe, and the fact that it is no churn! Can I ask what type of ice cream maker you own? I am thinking of buying one, though is it worth it? I mean does it take up a lot of space?

  143. Lindsay says

    I just popped it into my freezer! I can already tell it’s going to be great!

    I was wondering though….do you have any suggestions as to what to use the other coconut milk for? It just seems like such a huge waste!

  144. Heather says

    This recipe was awesome! The vegan, no churn chocolate ice cream was so creamy and it tasted just like true-blue ice cream, I would never know the difference if I hadn’t made it myself! I must use more dates, more often, the method you used made it so much easier to incorporate it into the recipe!
    I just used dark unsweetened cocoa powder and it turned out fine as well!

  145. Maria Trader says

    My friend made this recipe last night for our girls night and it was SO good! I plan on making a batch for my own family tomorrow night. Thank you!!

  146. Kevin | keviniscooking says

    You had me at No Churn! This looks fantastic and I’ll definitely be trying this one. I recently got some PBP and was looking for just the right recipe to incorporate it in… this will do the trick! Thanks and I love your site and photographs.

  147. Caitlin says

    This looks delicious! Dates are my favorite dessert! I wonder if anything could be used in place of the coconut products? I do not tolerate coconut well. Leads to awful stomach aches! But also lactose intolerant so can’t sub in dairy products…would live to try this though! Any thoughts?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      If you can handle cashews, that may be a good substitute! However, cashews kind of need churning, otherwise they can get icy.

  148. Ashley says

    So this ice cream turned out AMAZING…photos to post soon….but I was wondering, what uses ARE there for the liquid left over from the coconut milk cans?? Can I use it like coconut oil? Just curious….

  149. Beth @ Eat Within Your Means says

    “I hear the cries of the people, of you who are weary of one more appliance; the cost, the space, the time it takes to pull it out of that dusty corner cabinet, etc. ”

    I totally picture you standing on a stage yelling this out at a huge crowd and everyone chanting “NO MORE CHURN!”

    Seriously, this looks awesome. Love the usage of dates!

  150. Mo | memo2munch says

    Ohhhhkay, srsly having some dairy-free ice cream envy ova here. Also, I’ve got some dates I’ve been meaning to use so I’m making this over the weekend FOR SURE!

    I’m really glad this doesn’t require an ice cream maker! In our little apartment my roommates and I have already used up our counter space real estate with a toaster, toaster oven, panini press, food processor, and donut maker (necessary), so we and our stomachs appreciate getting to make ice cream without sacrificing any more space!

  151. Carole says

    Whoa! This looks awesome… I don’t have an ice cream maker :( (small kitchen… boo!) but have always wanted to make my own ice cream! Thanks again for this awesome recipe you guys! I just love your site!

  152. f. says

    just moved from italy to mauritius, and here no vegan (soy/rice…) icecream exists! i could die!!!
    so i will make my own, with this amazing recipe like… everyday!
    coconut milk/cream is so cheap here compared to italy. thank you thank you thank you. i am a new woman

  153. Kyla @ Two Cups Cacao says

    I have no ice cream maker and I’ve been wanting so badly to make my own ice cream, but all the recipes I’ve tried never were quite the same… but this one looks fabulous! I am going to make this as soon as possible, even if I have to make a couple substitutions. It looks so delicious!

  154. Thalia @ butter and brioche says

    As I don’t have an ice cream maker this recipe is perfect for me.. love that the recipe is vegan too. Thanks for sharing it, Pinned!

  155. Lindsay @ The Local Taste says

    Ahh this is so genius!! I can’t get over how creamy this looks. I need this ice cream! You guys are awesome!

  156. Alissa says

    Just thought I’d let you know that this is like the third time today I’ve clicked on this page just to look at the ice cream photos. I can practically taste it!!! This stuff looks amazing.

  157. Jessica I. says

    This looks DEE-licious! I’ve been craving ice cream for the longest and kept putting off making it because I just knew it wouldn’t be quite the same without an ice cream maker, but this stuff looks dreamy! I can’t wait to try it!

    Question: will this recipe work well sans the cocoa for a nice vanilla flavor?

  158. Bridget Moss says

    This looks amazing! Recently had to go dairy and gluten free for health problems, so this is exactly what I need!!

  159. Kathy Mader says

    Oh golly, Dana. I can’t stop laughing…your sentence about Ugh, people with their fancy ice cream makers…ugh……well, that cracked me up for some reason. I bought an ice cream maker at Tuesday Morning over a year ago…very nice, simple, reasonable price. I’ve used it…are you ready…once. My dad loved the ice cream, at least. It was plain old vanilla…wanted to start simple. Will be trying your recipe.

  160. Hannah Elizabeth says

    YAY!! Someone’s looking out for us poor non-ice-cream-maker-owning people (I have so said those same things when I run into an ice cream maker recipe)! :) This looks so yummy, and I’m sure will go on my list of “Dana-treats-to-try”. Oh, BTW, I ventured out into trying dates again and made your PB Caramel Truffles…oh, my, I think I fainted in pleasure!! Such a scrumptious treat, and now I am squarely in the (Medjool) date fan club…looking forward to making all those nummy recipes I passed over because I thought I didn’t like dates. ;) Thanks for winning me over! Please keep those awesome recipes coming! XO

  161. Renee H. says

    Oh dear, my post got chopped in two! I was saying this looks absolutely dreamy! I have a weak spot for ice cream but dairy just is not my friend…. at all. I love the frozen banana variety but I find most store bought varieties are just meh. This, however, looks like perfection!

  162. Emilie@TheCleverCarrot says

    Well, if this isn’t pure genius I don’t know what is! Absolutely brilliant. I’ve done a no-churn before with condensed milk, but the coconut sub sounds even better…just divine. I love the simplicity of this, and the fact that it freezes well is a huge plus too. I can’t even begin to tell you how many ice creams I’ve made (with machine) that were riddled with ice crystals. I can’t wait to try this one :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hope you do, Emilie! While it’s not a complete 1:1 match with full fat churned dairy ice cream, it’s a wonderful substitute.

  163. Jessica M. says

    It’s like you read my mind when I was wishing for ice cream with out the maker! This looks so delicious and I can’t get over that it is only 5 ingredients! Can’t wait to make it :)

  164. Dvorah says

    Thank you ! It’s so good. I did have a nice cream maker but we couldn’t ” get along together ” always looking for something like your recipe . Regarding the peanut butter , it will be a substitute of the dates ?
    Thank you !

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Not a substitute but an addition. You need something to sweeten it up. See the comment above for instructions/help there.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’ve found that in the 16 ounce packs I buy, I get about 1 .5 – 2 cups of dates that have been pitted and tightly packed. But it’s flexible, so just add enough dates according to how sweet you prefer it. You can also supplement with a liquid sweetener, such as maple syrup or agave. Or, powdered sugar. Hope that helps!

  165. Taylor says

    I was seriously JUST looking for a vegan chocolate ice cream recipe and then THIS popped up on my Bloglovin’ feed today. Awesome! I can’t wait to make this recipe this weekend for my brother and sister that are lactose-intolerant.


  166. Katie @ 24 Carrot Life says

    Dates are so amazing. I think they are in line with other ingredients like coconut milk, cauliflower, zucchini, etc in being so versatile and creative.

  167. Steve @coolcathotfood says

    What’s up with all this science-y stuff going on here? Oh man, does the flavor of the coconut cream come through in this recipe so it’s kinda like eating a Mounds bar (or Almond Joy if you add almonds)? If not, I suppose some grated coconut would also do the trick…Oh man the possibilities!

    • Namrata says

      I was wondering about the coconut taste too- does it get masked by the cocoa and vanilla? (I despise coconut :P)

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          The coconut flavor is present, but I don’t find it overwhelming. Anytime you combine chocolate with coconut it doesn’t at strong!

          • Samantha says

            Is it possible to substitute coconut cream or milk with soya, rice or oat cream or would that affect the consistency of the ice cream?

            I suppose I could also use a soya dessert mousse or yoghurt if it does affect the consistency, I always use Alpro Soya.

        • Cat says

          I just made a batch and depending on how big a cup is in your house since I have no official measuring cups and have to rely on a coffee mug lol the coconut is very well masked.

        • Laura says

          I was never one to love coconut and I found myself surprised. Using 1 can of unsweetened coconut milk (13.5oz cans, including the water in the can) to make chocolate peanut butter fudgsicles.. 2 tablespoons of chocolate, 3 tablespoons of all-natural peanut button, 1tbps of regular vanilla or Torani sugar-free syrup, and 1-2tsps of Stevia Glycerite… and there’s absolutely no overwhelming coconut. You can still taste *something* in the base, something beyond the chocolate & peanut butter, and that’s something you’d label as “oh that’s the coconut milk.” But it’s not to the point where you’re describing one of the flavors as coconut.

          I’m so happy to have found these types of recipes. Especially the most recent ones with coconut milk, heavy cream, and sugar free Torani. It’s going to be lovely to be able to make mocha Irish Whiskeyvanilla popsicles. :)

  168. Claudia @Breakfast Drama Queen says

    This looks AMAZING!!! I don’t have an ice cream maker. I did have one, but sold it in a garage sale because it was so big (and I need that freezer space for bananas, vegetables, berries, leftovers, cookies, muffins…)

  169. Danielle @ Chits and Chats and Chocolate says

    I have considered this concept before, wondering if it would work, and now I know it does. I have an ice cream maker but hate using it, so this recipe will definitely be put to good use!

  170. Kathryn says

    I don’t have an ice cream maker and we have zero space for one so I’m always on the look out for no churn recipes – this sounds amazing!