3 ingredient, no churn, vegan chocolate ice cream
This 3 ingredient, no-churn, vegan chocolate ice cream is one of those fantastic recipes that almost feels like a miracle. Three ingredients are combined with a minimal amount of intervention to create an outstanding ice cream with a dreamy texture. No ice cream maker is required either, so anyone with a food processor can make it. On top of that, it’s also vegan, so if you are avoiding dairy, this one is for you.
I discovered this method of making ice cream sans an ice cream maker recently on Donna Hay and immediately put it to the test. I’m sure it will work with all my dairy ice cream recipes, but I still need to give this a bash.
You simply freeze your ice cream base in a Ziploc bag placed flat in the freezer. The frozen slab is then broken into shards and whizzed in the food processor until the desired consistency. The time will depend on how frozen your mix is.
On my first trial, it was processed into ice cream within 30 seconds. On later trials, it took a little longer, and I find if you allow it to soften slightly before turning on the blades, it goes a little quicker.
I’ve made a few unbelievably delicious ice creams using coconut milk instead of dairy and eggs, and this one is no different. In theory, this should probably be called a sorbet because coconut milk comes from a fruit, but it really does mimic the creamy texture of full-cream ice cream. You can check out my ginger miso ice cream (my personal fave), and my lime and coconut version.
I made this recipe film in collaboration with a talented filmmaking duo who own Echo Ledge Productions. Matthew Griffiths and Rafeeqah Galant were super keen to jump in and collaborate on shooting food that is not what they normally produce. I think they did such a wonderful job.
*Cooks Notes~ Because so few ingredients are used here, it’s important to use really good quality cocoa powder. Pull out all the stops. The chocolate is lovely and clean as is, but I find adding other flavours works brilliantly too. I’ve added vanilla extract and orange zest which always pairs well with chocolate, and I think coffee or ginger would be fabulous. A splash of something boozy like tequila, orange liqueur, or Baileys could only add value, but only a splash as you don’t want to interfere with the freezing process and this recipe makes a small batch.
I find that pre-freezing a metal container like a small loaf tin works brilliantly to help prevent melting after the ice cream has been processed. If you like your ice cream in a soft serve consistency, you can eat it straight out of the food processor, or alternatively freeze it again to get it scoopable.
Recipe – makes one small batch that serves 4 (simply double up if you want to make more)
3 ingredient chocolate ice cream {vegan} no churn
Print Recipe
Ingredients
- 150 ml water
- ½ cup sugar
- ½ cup cocoa powder
- 400 ml coconut milk / 1 tin
Instructions
- Bring the water, sugar and cocoa to the boil in a small pot until the sugar has dissolved. Allow the mix to cool.
- Add the coconut milk and stir.
- Pour cooled mixture into a Ziploc bag. Place the bag on a tray and flatten out and seal. Freeze the bag for a few hours or overnight. Once frozen, remove from the bag and break into chunks into the bowl of a food processor. Whiz the processor for 30 seconds or until smooth.
- Scrape down the bowl with a spatula and decant into a metal container. Smooth the surface and freeze until solid and you are ready to serve.
Notes
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Oh my word!!! Am trying that for the kiddo’s and hubby for a surprise tonight 🙂 I’ll be at a PTA meeting!! Thanks Sam as always…looks so easy 😉 and no ice cream maker – bliss!!!
This sounds so perfect !!! Got to give this one a bash 🙂 Thanks Sam 🙂
Great video! And love how easy this vegan ice cream is!
Sam I know this is for me — feet are still stuffed with pins, but the mouth is empty so will be able to instruct my helper on how to go about it. I can’t think of any better comfort treat. Also looks fantastic as always Sam
So lusciously creamy, I love coconut milk in ice cream!
Thanks Usha, Im glad I could do vegan recipe
This looks fabulously creamy and indulgent for something so simple, fantastic recipe (as always) 🙂
Thanks Hannah – yeah Coconut ice creams are really amazing. I do recommend adding a few flavour components like vanilla and orange to just give it that added dimension
This looks absolutely delicious! Thanks for sharing ?? I love the video too.
Thanks Rachel
I’ve made coconut milk ice creams a couple times before, but I never tried freezing it in a ziplock bag first. Definitely gonna give that a try when I make my next batch. Thanks for sharing!
Its a pleasure Giselle 🙂
Brilliant recipe!
Oh my! How I love a quick and delicious ice cream recipe, can’t wait to go to the supermarket and buy a few tins of coconut milk and try your recipe.
Chocolate and orange work so well together, I will follow your advice and add orange zest. 😉
Yummy recipe and gorgeous photos!
I hope you enjoy Gemma, please let me know.
Sam
Can this recipe use Stevia instead of sugar?
Hi Nic, I have no idea as I havent made it with stevia but Im sure it will be fine.
Do you think a vitamix could be used instead of a food processor?
HI Megan – I dont think a blender will work here
would condensed milk work? how about almond and rice milks? I have an array of vegan/non vegan friends coming for dinner and would love for all to have a serving!
Do u have the imperial measurements for liquids as well? What is 150/400 ml in cups….thnx
HI Hmh – I live in a country that is on the metric system (along with 98% of all the countries in the world). A quick google and you will be able to convert any recipe this way. I also have a conversion table on my website. Those particular measurements do not direclty translate to cup measurements. They would need to be more specific as neither are a full or a half cup.
HI Vicky – the recipe is 100% vegan already so why would you want to change the coconut milk to another milk?
BY the way Vicky – condensed milk is NOT vegan
This looks amazing, just what I’ve been looking for! I’d love to try it, but don’t have a food processor. Do you think I could use a hand mixer instead?
Hi Grace< I'm really not sure, I suspect not as the blades are required to break down the crystals quickly without it melting. I don't think a hand mixer will do the trick.
the ice cream was vey crystal like and not smooth as per video.
Hi Tom, Im sorry you didnt like the ice cream, perhaps process it for longer? Really not sure what went wrong Ive made it often (and others) and its very smooth.
Just made this and LOVE it! Tried to process it in my Vitamix first but it didn’t work so had to move it to my food processor. So easy, so delicious, so refreshing for me on a summer day when everyone else in the family is eating their Ben & Jerry’s! One question, my family doesn’t like the taste of coconut, so I too would be interested in trying a different vegan milk. Do you know if the recipe would work just as well? Thank you!
HI Jody, Ive never worked with vegan milks – so only know coconut milk which is incredibly creamy. but could be worth a try.
I decided to make this in the last minute for my lactose-intolerant chocoholic mom, so I used the ingredients I had lying around. I used generic cocoa from my grocery store and low-fat coconut milk, and I added 1/2 tsp vanilla. It tasted pretty great, but had a bit of an icy, sorbet-like texture. I’ll definitely try it again with full-fat coconut milk for a creamier taste, and maybe I’ll splurge for some better cocoa. Thanks for the recipe!
That video won me over! I’m making this tomorrow ?
This turned out fantastic! More sorbet-like, but still creamy and so delicious, thank you!
Great and thanks for letting me know, Its defs more sorbet like.
Hi there, can we use coconut cream instead of coconut milk…? Would it make a difference
HI Alicia you can definitely use coconut cream it will just be richer and creamier.
how much gr is a cup??? for people who use a scale, and who do not use american cups
HI, Aline – I don’t have the weights here as the cup measurements are so easy and they don’t have to be 100% precise. I never weigh liquids. Sorry if you don’t have a cup measure (I thought this would be a standard item in any kitchen).
thanks for your reply. no I am from Europe, and here we measure everything with scales.
Hi this looks great! Do I need to let the chocolate mix cool completely before adding the coconut milk or just a bit? And if I don’t have a Ziploc bag could I use a freezer bag with a knot in the end or perhaps an ice cream tub?
Ha Laura, room temp or just above is fine.
I don’t usually post comments but this recipe is AMAZING! So delicious and creamy – just as good, if not better, than the expensive commercial brands of chocolate ice-cream. A must try!
I’m so f=glad you enjoyed the recipe Janie