An irresistible healthy blender chocolate ice cream recipe made with 4 ingredients! No dairy, no eggs, no bananas. This no churn, guilt-free ice cream takes minutes to prepare and is loaded with a weight-control secret.
This homemade blender chocolate ice cream has a rich and creamy texture despite being no churn and not needing an ice cream maker. Serve it with whipped cream and my homemade healthy chocolate sauce which is low calorie, or my easy magic shell, make it in three flavors, vanilla, chocolate and peanut butter.
There are no bananas in my recipe even though that's a popular way to make healthier ice cream as I did in this chocolate ice cream with bananas recipe.
My daughter is intolerant to bananas so I came up with this non-banana version. This recipe is so easy, using milk or cream instead. The chocolate flavor using cocoa is incredible, but if you are short on time and want a chocolate shake that's equally delicious, try my chocolate smoothie.
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Why You'll Love This
Simple ingredients. The only ingredient you'll need to make this blender chocolate ice cream that might not be in your kitchen is the cream. You'll need a can of full fat coconut milk or a carton of heavy cream if you don't need it to be plant-based.
Nutritious. Ice cream that is good for you is exciting. This one is high in protein, refined-sugar-free, boosts your mood if you use quality cocoa (I love Ghiradelli cocoa!), and boosts your metabolism if you use coconut milk.
Easy to make. Just throw all the ingredients in a blender and blend. Pour into ice cube trays and freeze, or into ziplock bags and freeze flat. Thaw slightly, re-blend again, and freeze the mixture in a loaf pan and you have ice cream.
Ingredients
- Milk or Cream. I used full fat coconut milk, unsweetened and canned, not the type from the refrigerator section. I can recommend brands Whole Foods 365, Thai kitchen or Nature's Valley. If you use heavy cream, you'll find that in the refrigerated section but bring it to room temperature. If you want to use another type of milk, you will need to go with a high fat milk, and the ice cream will still end up more of a soft serve texture.
- Peanut butter. I actually used cashew butter for a neutral flavor, but you can use any flavor nut butter.
- Cocoa powder. Use the best quality you can find for flavor. Valhrona provides an awesome flavor but it is expensive. Ghiradelli is my favorite.
- Vanilla, Maple syrup or date paste to sweeten, salt.
See the recipe card for full information on ingredients and quantities.
Step by Step Instructions
For more detail, visit the complete recipe at the bottom of this post, but here are general steps.
The secret to making blender chocolate ice cream is to blend it twice. The general steps to make ice cream with a blender are as follows:
Step 1. First blend up the ingredients, then freeze them an hour in either ice cube trays, or 1 gallon zip lock bags laid flat in the freezer.
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Step 2. After freezing for that hour, either add the ice cubes in a blender or break up the 1 gallon ziplock bag mixture into chunks and put those in a blender.
Step 3. Blend until crumbly, then fold in mix-ins and blend until creamy.
Step 4. Serve now as a soft serve, or pour mixture into a loaf pan or ice cream container and freeze to make it scoopable.
Recipe Tips & Tricks
Choose a nut butter brand that does not have added sugar or other ingredients.
Don't leave off or reduce the vanilla. The alcohol in the vanilla extract will lower the freezing point making your ice cream softer and easier to scoop.
What to Add to Ice Cream
Candied Ginger. Add these crystalline ginger chips to add a sweet and sour candy chunks to your ice cream. Here is my recipe to make your own ginger candy.
M&Ms, Reese's and more. Fill your chocolate ice cream with your favorite candies.
Crushed cookies. Fold in chocolate chip cookies, chocolate sugar cookies or your favorite store-bought brand.
Chocolate chips. Fold in your favorite chocolate or even white chocolate chips.
FAQS
Lite coconut milk never imparts a coconut flavor to recipes, but you need full fat here to make the ice cream creamy. However, depending on the can, the strength of the coconut flavor can vary even between brands.
Unsweetened canned coconut milk is high in saturated fat, which normally would not be good for you, however, coconut's saturated fat is special. It is made up of something called MCTS that make it easy for the body to transform into energy and boosts the metabolism so weight-loss is easier.
Yes, chill your ice cream maker's tub overnight in the freezer (most brands require this), blend up the recipe, chill the mixture in the refrigerator about 20 minutes, and then churn according to your machine's instructions.
Yes, Pour the blended mixture into the Creami containers, freeze overnight and then process under the ice cream setting. If the result is dry, add a few more tablespoons of milk or cream and re-spin.
More Ice Cream Recipes
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📖 Recipe
Blender Chocolate Ice Cream (no churn)
Equipment
- Measuring cups & spoons
Ingredients
Makes 2-3 cups
- 1 can full fat coconut milk or other milk, see notes
- ¼ cup maple syrup
- ¼ cup peanut butter or use cashew butter for a neutral in flavor
- ⅓ cup cocoa powder
- 2 tablespoon vanilla extract
Flavor Variations
- 3 tablespoon cold coffee*
- ¼ teaspoon cayenne pepper*
- chunks of chocolate chip cookie dough (Edible Chocolate Chip Cookie Dough)
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Instructions
Prep
- The milk should be at room temperature.
Make Ice Cream
- Blend up all ingredients until smooth. Taste-test to be sure it is sweet enough. Add more maple syrup if it is not.1 can full fat coconut milk, ¼ cup maple syrup, ¼ cup peanut butter, ⅓ cup cocoa powder, 2 tablespoon vanilla extract
- Spoon mixture into ice cube trays or zip lock bags and flatten. Freeze for at least 1 hour.
- Blend the cubes or broken shards. If you intend to add mix-ins, such as chips or cookie dough chunks, fold them in now.3 tablespoon cold coffee*, ¼ teaspoon cayenne pepper*, chunks of chocolate chip cookie dough
- Pour the mixture into a parchment-lined loaf pan.
- Serve now as a soft-serve or cover and freeze until you reach the texture you want.
Serve
- If you freeze the finished ice cream overnight, let it thaw 20 minutes before scooping.
- Top with homemade chocolate sauce or a melted chocolate bar! Enjoy!
Bhavna says
Can I use any nut butter?
Dee says
Almond butter is fine. I prefer cashew because it is typically creamier and has a more neutral flavor. Dee
Ela says
Your ice cream looks amazing Dee, and I love the fact that you don't need an ice cream maker! Need to try your recipe 🙂
Dee says
Thank you Ela!
Dee Dine says
😂😂😂