Vegan No Churn Chocolate Coconut Ice Cream

5 from 2 reviews


  • 2 15-oz. cans coconut milk, put in the fridge overnight
  • 10 large medjool dates, pitted and soaked in warm water for 10 minutes and drained
  • 1/2 cup cocoa powder
  • splash vanilla extract
  • scant cup unsweetened almond milk
  • 1/2 cup unsweetened coconut flakes, plus more for topping
  • 1 Tbsp. coconut oil, melted
  • 1 Tbsp. cocoa powder
  • 1/2 Tbsp. maple syrup
  • unsweetened coconut shreds, for topping


  1. Remove coconut milk from the fridge. Flip the cans over, and open it from the bottom. Pour out the liquid and save for another use. Scoop the coconut cream (the thick white stuff) into the bowl of a stand mixer and whip with the whisk attachment (alternatively, you can use a bowl and a hand mixer!). Whip until smooth and fluffy.
  2. While it’s whipping, add soaked dates to a food processor. Add a little hot water and blend until smooth. You can add hot water by the tsp. until the mixture comes together into a smooth paste.
  3. Once the coconut cream is smooth and fluffy, add half of the date paste, cocoa powder, vanilla, and almond milk. Whip until smooth and well combined, scraping down the sides as needed. Taste and add more date paste if you’d like it sweeter!
  4. Mix in coconut flakes by hand, and then dump into a parchment-lined container. Smooth out the top with a spatula and add more coconut flakes if desired. Wrap with plastic wrap and stick in the freezer.
  5. Freeze for a few hours for a mousse-like texture (recommended) or freeze overnight for a sold ice cream. If freezing overnight, it helps to put the ice cream in the fridge a few hours before serving to allow it to thaw.

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