No Churn Chocolate Ice Cream
A rich, creamy chocolate ice cream made easily in a blender with just 5 wholesome ingredients, and no ice cream maker needed for this dairy free no churn ice cream recipe.
Servings: 6
Calories: 181kcal
Equipment
- blender or food processor
- ice cube trays
Ingredients
- 4 dates, soaked and pitted
- 1 can full fat coconut milk room temperature, not separated
- ¼ cup cashews, soaked*
- ¼ cup cocoa powder
- ¼ cup sweet potato canned or fresh
Instructions
Prep
- Submerge dates and cashews in just boiled water for 30 minutes. Drain, rinse, pit the dates.
Make Ice Cream
- Blend up all ingredients in a blender until creamy.4 dates, soaked and pitted, 1 can full fat coconut milk, ¼ cup cashews, soaked*, ¼ cup cocoa powder, ¼ cup sweet potato
- Add the mixture to ice cube trays and freeze until solid, about 2 hours.
- Blend or use a food process to blend up the ice cubes.
- Pour the now creamy mixture into a container and freeze until scoopable. Or eat now as a soft serve.
Video
Notes
*You can also use cashew butter or any nut butter instead of cashews.
Add chocolate chunks for a double chocolate ice cream flavor.
Nutrition
Calories: 181kcal | Carbohydrates: 10g | Protein: 3g | Fat: 16g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 13mg | Potassium: 279mg | Fiber: 2g | Sugar: 4g | Vitamin A: 787IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 3mg
