Blender Chocolate Ice Cream (no churn)
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.
Servings: 10
Calories: 248kcal
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)
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!
Notes
*add 3 tablespoon cold coffee and/or ¼ teaspoon cayenne pepper to overpower any coconut flavor if you opt to use canned coconut milk.
About the 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. 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.
Choose a nut butter brand that does not added sugar or other ingredients.
Don't leave off the vanilla. The alcohol in the extract will lower the freezing point making your ice cream softer and easier to scoop.
Nutrition
Calories: 248kcal | Carbohydrates: 11g | Protein: 4g | Fat: 23g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 13mg | Potassium: 292mg | Fiber: 1g | Sugar: 4g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 4mg