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    You are here: Home / Dessert / No Churn Raw Vegan Chocolate Ice Cream

    LAST UPDATED: January 19, 2022 • FIRST PUBLISHED: April 16, 2015

    No Churn Raw Vegan Chocolate Ice Cream

    Jump to Recipe Print Recipe

    No ice cream maker required! All you need is five ingredients and a blender for this decadent raw vegan chocolate ice cream.

    No Churn Raw Vegan Chocolate Ice Cream


    I do own an ice cream maker. It's not the kind of thing I'd ever think to go and buy, just because it takes up kitchen space and isn't something I'd use terribly often. So I never expected to own one, until a few years ago on a trip to the thrift store when I spotted a super cheap, super old, and super pink ice cream maker of the hand churning variety. It was four bucks and I couldn't resist. I made one attempt at using it. Two summers ago I decided to give vegan ice cream a shot. I think I sat at my kitchen table for an hour and churned intermittently while I worked on my laptop. The ice cream turned out not so good. (I blame myself and my recipe, as opposed to the cheapo ice cream maker, which probably did a fine job.)

    No Churn Raw Vegan Chocolate Ice Cream


    Anyhow, after that I was kind of over the whole vegan ice cream thing. I decided it was more trouble that it was worth and my four dollar churner would get re-donated to the thrift store and make them another four bucks. Then a friend told me she had some awesome vegan chocolate ice cream made from mere avocado and coconut cream, and it didn't even require an ice cream maker. Now that the weather is warming up, I'm back in business.

    I threw a banana into the mix, only because the combo of coconut and avocado seemed a bit heavy. The banana lightens things up and adds some natural sweetness. You can skip it if you prefer to go all out.

    No Churn Raw Vegan Chocolate Ice Cream

    Banana or not, what you'll end up with is rich and creamy enough to rival any ice cream I've ever tasted, and it's raw, and it's vegan, and best of all, it's chocolate.

    Hand Holding a Vegan Chocolate Ice Cream Cone in Front of a White Background
    5 from 1 vote
    Print

    No Churn Raw Vegan Chocolate Ice Cream

    No ice cream maker required! All you need is five ingredients and a blender for this decadent raw vegan chocolate ice cream.
    Course Dessert
    Cuisine American
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 6
    Author Alissa

    Ingredients

    • 1-14 oz. can coconut cream or coconut milk refrigerated overnight (the longer, the better)
    • 1 ripe avocado pitted and peeled
    • 1 ripe banana
    • ½ cup cacao powder could sub cocoa powder, but it won't be raw
    • ¼ cup agave
    • pinch salt

    Instructions

    1. Open the can of coconut milk or cream and scoop the cream into blender, discarding the water.
    2. Add remaining ingredients to blender and blend until smooth, stopping to scrape down sides of pitcher as needed.
    3. Transfer to sealed freezer safe container and freeze until solid, about 4-6 hours.
    4. Allow to sit out for about 10 minutes prior to scooping.
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Ana @ Ana's RocketShip says

      April 16, 2015 at 5:29 pm

      PLEASE post more variations of this! Cause I won't be getting an ice cream maker until I get my own home- in like, 5 years...

      Reply
      • Alissa Saenz says

        April 17, 2015 at 12:46 pm

        Definitely planning on posting more ice cream maker-less ice cream recipes over the summer! :)

        Reply
        • Suzie Perlstein says

          May 25, 2015 at 6:41 pm

          Can you post an ice cream recipe that uses soft tofu? Or will that not work?

          Reply
          • Alissa Saenz says

            May 25, 2015 at 9:05 pm

            I've actually been trying to get something to work with silken tofu, but it's been a challenge. It crystallizes quite a bit, I think due to the high water content, so in order to do a scoopable ice cream I think a machine might be necessary. Otherwise, I might be able to get it to work in ice cream pops. Hopefully I can get something to work, and I'll post it as soon as I do. :)

            Reply
    2. Carmen says

      April 18, 2015 at 3:24 pm

      I made this today and it was DELICIOUS. Next time I might add a bit of cinnamon... Thanks for posting it. I had an ice cream maker (wedding gift) and used it twice. Too much trouble, I think. This is way better!!!

      Reply
      • Alissa Saenz says

        April 19, 2015 at 11:10 am

        Awesome! So funny that you said that - I actually made this again since posting and threw in a bit of cinnamon. It was great! Somewhat like a Mexican chocolate flavor. Glad you enjoyed it. :)

        Reply
    3. Tia says

      April 25, 2015 at 12:56 am

      Sounds delicious. Do you have any nutrition information? Serving size calories, etc. Thanks

      Reply
      • Alissa Saenz says

        April 26, 2015 at 11:53 am

        Thank you! I don't generally calculate nutrition information, but this calculator works nicely if you'd like to give it a shot.

        Reply
    4. Anne says

      April 25, 2015 at 7:50 am

      This recipe both looks and sounds delicious! Will definitely be making a big batch of this raw chocolate ice cream! :D

      Reply
    5. molly says

      April 25, 2015 at 10:20 am

      Could the agave be substituted with 1/4 cup honey or maple syrup?

      Reply
      • Alissa Saenz says

        April 26, 2015 at 11:51 am

        I'm sure either one would be fine. Enjoy!

        Reply
    6. Emily says

      June 19, 2015 at 4:12 am

      so the bananas don't need to be frozen prior to blending??? if so thats awesome but if is it creamy? would it be creamier if the bananas were frozen?

      Reply
      • Alissa Saenz says

        June 21, 2015 at 10:40 pm

        Hi Emily! It's not necessary to freeze the bananas. I'm not sure if it would be creamier if you freeze them first as I haven't tried it...it's possible, but either way it will be creamy. :)

        Reply
    7. Hanna says

      July 16, 2015 at 1:08 pm

      could you use almond milk or cream instead of coconut

      Reply
      • Alissa Saenz says

        July 17, 2015 at 9:11 pm

        I wouldn't recommend almond milk. The fat content is much lower than coconut milk, so I'm thinking it will crystallize and not get very creamy. Cashew cream might work, but I'm not sure as I haven't tried it.

        Reply
    8. Monica says

      July 16, 2015 at 8:48 pm

      Can i replace agave syrup with dates?

      Reply
      • Alissa Saenz says

        July 17, 2015 at 9:12 pm

        I think that would work, though I can't say for sure without trying myself. Please let me know how it works out if you try. Thanks Monica!

        Reply
    9. Rita says

      June 10, 2016 at 1:42 pm

      In my country we don´t use oz., and I´m not understanting how to convert 1-14 oz to mililiters..
      Could you tell me the amount of coconut milk I need in mililiters ? Thanks!

      Reply
      • Alissa Saenz says

        June 10, 2016 at 9:05 pm

        An ounce is just about 30 milliliters, so if you've got 400 milliliter cans where you're at, one of those should do it. :)

        Reply
    10. Oriana H says

      December 23, 2017 at 10:26 am

      5 stars
      This is absolutely amazing and dead easy to make.
      I used a frozen banana and added 1/2 teaspoon of cinnamon. Thank you so much for sharing. So excited that I found this recipe.

      Reply
      • Alissa Saenz says

        December 26, 2017 at 9:39 am

        Yay!! I'm so glad you liked it!

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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