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
Dates
Vanilla

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:

Creamy
Rich
Chocolatey
Fluffy
Perfectly Sweet
Scoopable
Refined sugar free
Natural
& 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
Print
Using an ice cream scooper to scoop up homemade No Churn Vegan Chocolate Ice Cream
4.67 from 77 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.

Ingredients

  • 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

OPTIONAL ADD-INs

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

Instructions

  • 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.

Notes

*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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  1. 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!

  2. 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??

  3. 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,
    Charla

    • 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!!

  4. 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.

  5. 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!

  6. 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.

  7. 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

  8. 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

  9. 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!

  10. 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!

  11. 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!

  12. 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 :)

  13. 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.

  14. 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.

  15. 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?

  16. Cherish says

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

  17. 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!

  18. 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 :)

  19. 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.

  20. 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;-)

  21. 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?

    Cheers,

    Korri

  22. 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?

  23. 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.

  24. 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! :)

  25. 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!

  26. 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!

  27. 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!

  28. 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?

  29. 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!

  30. 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. (:

  31. 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! :)

  32. 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 :/

  33. 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!

  34. 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.

  35. 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!

  36. 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!!

  37. 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!

  38. 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?

  39. 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!

  40. 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!

  41. 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!!

  42. 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.

  43. 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.

  44. 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….

  45. 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!

  46. 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!

  47. 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!

  48. 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

  49. 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!

  50. 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!

  51. 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!

  52. 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.

  53. 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?

  54. Bridget Moss says

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

  55. 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.

  56. 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

  57. 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!

  58. 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.

  59. 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 :)

  60. 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!

  61. 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.

    xoxo
    Taylor

  62. 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.

  63. 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. :)

  64. 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…)

  65. 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!

  66. 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!