No Churn Dairy Free Homemade Chocolate Ice Cream – super creamy and super healthy with absolutely no added sugars. You won’t believe how good it is!
This is one of our favorite sweet treats and it’s ridiculously easy and healthy.
My kids ask for this all the time. My son used to call it the “chocolate swirl” when he was younger. I’m not sure where he got the swirl part from though.
Call it whatever you want, this Dairy Free Homemade Chocolate Ice Cream is going to be your favorite sweet treat too!
No Churn Ice Cream
My parents used to make homemade ice cream for parties when we were kids. They used an old fashioned ice cream maker. The kind with a hand crank. Part of the “fun” of the party was to take turns turning the crank and churning the ice cream. And when it was ready, it made about 2 cups, so everyone got all of about 1 bite.
There is just NO way that my kids would sit, patiently taking turns with the crank, all for a minuscule taste of the final product.
Obviously, ice cream makers have come a long way since then and are much easier to use, but they still take time. And when it comes to delicious ice cream, we don’t like to wait!
So thankful that today we have the quick and easy option of No Churn Ice Cream! It’s all made in a food processor and takes just minutes.
Healthy Whole Foods Ingredients
The base of this “ice cream,” or nice cream as some call it, is made from frozen bananas and there are NO sweeteners added…NONE!
I use a little bit of peanut butter to add to the creaminess factor and to deepen the flavor, but I wouldn’t call this chocolate peanut butter ice cream because the flavor isn’t really very pronounced. You could also use cashew butter, almond butter, or even sunflower seed butter for a nut free option.
You won’t believe how good this homemade chocolate ice cream is!
How to make no churn chocolate ice cream
This easy vegan ice cream can be enjoyed soft serve or hard pack style.
Whichever way you choose to enjoy the finished product, the method starts out the same – with a food processor. I find the Cuisinart Food Processor to be the absolute best! It makes quick work of blending the frozen bananas, which can be a bit stubborn at times.
Place the frozen bananas in the food processor and start to pulse them to break them down. You may need to stop every once in awhile and stir them a bit to ensure all the hard chunks get broken down. If you’re really having trouble getting them to break up, add a tablespoon of dairy-free milk.
Once they start to take on a crumbly texture, add the peanut butter, cocoa powder, and vanilla and process until smooth. You may need to stop occasionally and scrape down the sides. Add an additional tablespoon of milk, if needed, to reach the consistency you desire.
How to make Soft Serve
Just blend and eat! Straight from the food processor, it’s like your favorite creamy soft serve.
Feel free to mix in anything your heart desires for a healthier version of a Blizzard style treat. Transfer the soft serve ice cream to a bowl, add your mix-ins, and stir well to combine.
How to make Hard Pack
If you prefer hard pack ice cream, transfer it to a freezer safe container (I find a loaf pan works great!) and freeze for 1 to 2 hours, or longer, until the desired consistency is reached. When ready to serve, you may to let it rest on the counter for a few minutes to soften up depending on how long it has been frozen.
To serve, top if off sundae-style with a drizzle of chocolate sauce, fresh berries, or whatever you like. I dotted mine with a few cacao nibs.
Following the original recipe ingredients and instructions will give you the best results, but here are some adaptations that will work if need be.
Bananas – You can’t skip these. This is what makes it sweet and creamy.
Peanut butter – Any nut or seed butter will work.
Cocoa powder – You can use chocolate protein powder if you’re in to that, but I would still add a little cocoa powder to enhance the chocolate flavor.
Vanilla bean powder – Pure vanilla extract may be used instead. Almond extract could also be used if you prefer that flavor. Just go easy on the amount if you choose this as almond extract is very strong. Start with 1/4 teaspoon and add more only after tasting.
Extras – A teaspoon of espresso powder for a coffee flavor or maca powder for a malty flavor would be delicious.
Toppings – Anything goes here. However you like to top your ice cream would work. Our faves are dairy free chocolate chips, cacao nibs, shredded coconut, chopped nuts, crushed vegan cookies, granola, dairy free whipped cream, or fresh berries.
More vegan frozen desserts
- Mint Cream Icebox Dessert
- Vegan Ice Cream Sandwiches
- Caramel Peanut Ice Cream Cake
- Strawberry Lemonade Ice Cream Cake
- Strawberry Coconut Milk Popsicles
- Virgin Frozen Pina Colada
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
Snap a photo and share on Instagram! Be sure to mention @veggie_inspired and tag #veggieinspired so I’m sure to see it!
- 2 cups frozen bananas (peel and slice over-ripe bananas, then freeze) (2 to 3 bananas should equal 2 cups in slices, depending on the size of your bananas)
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons organic natural creamy peanut butter
- 1 teaspoon vanilla bean powder, (or pure vanilla extract)
- 1-2 tablespoon(s) unsweetened non dairy milk (I used almond milk. Soy, cashew, or coconut would all work great too)
- 1/4 teaspoon salt (optional, but brings out the chocolate flavor more)
- Cacao nibs or chocolate chips
- Dairy free whipped cream
- Chopped nuts
- Berries or chopped fruit
- Place frozen bananas in the bowl of a food processor. Pulse a few times to start breaking them down. You may need to stop the processor and stir the chunks around a bit to ensure they all get down to the blades. Keep doing this until the bananas break down into a crumbly texture. If you're really having a hard time getting them to break down, add 1 tablespoon of milk to help get them moving. Your food processor might seem like it's working pretty hard. Don't worry, it will be fine.
- Add the cocoa powder, peanut butter, vanilla powder (or extract) and salt (if using). Process until smooth and creamy. Add an additional tablespoon of milk, if needed, to reach the consistency you desire.
- Eat immediately before it melts for soft serve style OR transfer to a freezer safe container and freeze for 1 to 2 hours (or more) for hard pack style*.
- To serve, add toppings of choice and enjoy!
*If you choose to freeze this dairy free ice cream for a harder consistency, you may need to let it sit out at room temperature for 5 to 10 minutes (or longer depending on how long it's been in the freezer) before scooping.
~ This recipe can easily be doubled.
~ Nutrition facts calculated without toppings.
Serving Size:1 g
Amount Per Serving: Calories: 258Total Fat: 9gSaturated Fat: 2gUnsaturated Fat: 7gSodium: 36mgCarbohydrates: 40gFiber: 7gSugar: 19gProtein: 7g
*This post was original published in September 2014. Photos and content updated June 2020. Original recipe remains the same.*