No-Churn Chocolate Ice Cream

This no-churn chocolate ice cream comes with all the chocolate flavor, creaminess, and light texture you would expect from regular chocolate ice cream. Yet, this ice cream is not churned and doesn't rely on any dairy.

Prep Time30

Freeze time:8

Total Time8 30

Course: Dessert

Cuisine: American

Keyword: no-churn chocolate ice cream, no-churn ice cream

Servings: (½-cup) servings

Calories: 280kcal

Equipment

Ingredients

2 (14-oz) cans coconut cream , chilled*
1 1/2 cups date paste **
3/4 cup cocoa powder

US Customary - Metric

Instructions

Chill the tools. Place a glass or metal bowl and beaters in the refrigerator for 30 minutes (or in the freezer for 10 minutes) before whipping the coconut cream. This helps the coconut cream stay cold longer and set up faster.
Whip the coconut cream. Scoop out the chilled coconut cream into the pre-chilled mixing bowl. Using a hand or stand mixer, beat the cream until light and fluffy, for 1-2 minutes. The faster it whips, the better. If the coconut whipped cream is too stiff when whipping, add some of the reserved liquid from the can to help it blend smoother.
Add in the date paste and the cocoa powder. Add the date paste and the cocoa powder to the coconut whipped cream, and whip until fully incorporated.
Freeze. The ice cream will have a mousse-like consistency after whipping. To achieve a scoopable consistency, transfer the ice cream to a freezer-safe container and freeze it until scoopable, for 6-8 hours, depending on how firm you like your ice cream and how deep/shallow your ice cream container is. I used an 8.5 x 4.5 x 2.0-inch stainless loaf pan.
Store. Leftover ice cream keeps well in an airtight container in the freezer for up to 1 month. If the ice cream is too firm to scoop straight from the freezer, let it sit at room temperature for a few minutes to soften.

Notes

*Place the cans of coconut cream in the coldest part of the refrigerator overnight. Make sure not to shake or tip the can to encourage the separation of the cream and liquid.

*You can use canned coconut cream, but for truly raw ice cream, use raw coconut cream made from fresh coconuts.

**3 cups/510 g of Medjool dates yield 1 ½ cups/510 g of date paste.

***Nutrition information is approximate and may contain errors. Please feel free to make your own calculations.

Nutrition