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Scooped chocolate no-churn ice cream in a glass container topped with pistachios and date syrup.
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4.89 from 9 votes

No-Churn Ice Cream

10-minute Easy No-Churn Ice Cream that's healthy and made from plants! This vegan ice cream is made with heart-healthy fats (NO coconut cream).
Prep Time15 minutes
Freeze time4 hours
Total Time4 hours 15 minutes
Course: Dessert
Cuisine: Vegan
Diet: Vegan, Vegetarian
Servings: 5 servings
Calories: 338kcal
Author: Nisha Melvani

Ingredients

  • 1 cup raw cashews soaked overnight or quick soak (see instructions)
  • 1 ¼ cup nondairy milk (soy, oat, cashew, or coconut)
  • ½ cup tahini
  • 2 to 3 tablespoons maple syrup
  • 2 tablespoons cocoa powder
  • 2 tablespoons freeze-dried strawberry powder or fruit powder (optional)
  • 2 teaspoons cinnamon (preferably Ceylon)
  • 2 teaspoons vanilla extract

Optional toppings:

  • ¼ cup chopped pistachios
  • Drizzle of date syrup

Instructions

  • Soak the cashews: Transfer the cashews to a small sauce with water to cover. Bring the water to a gentle boil. Reduce the heat and simmer for 3 minutes. Set aside for 10 minutes. Or soak them overnight in the refrigerator. Drain.
  • Blend: Transfer the cashews, milk, tahini, cocoa powder, freeze-dried strawberry powder, cinnamon, vanilla, and maple syrup to a high-speed blender. Blend on high until creamy.
  • Optional for quick ice cream: Pour the creamy liquid into an ice cream maker and churn for about 20 minutes. Enjoy immediately or freeze in an airtight container.
  • For No-Churn: Pour the mixture into a freezer-safe container with a tight-fitting lid. Refrigerate for 10 minutes to chill. Add the pistachios and date syrup or your desired toppings.
  • Freeze: Freeze for at least 4 hours before serving. Let the ice cream sit on the counter to thaw for 7 to 10 minutes before scooping.

Notes

    • For quick ice cream: Use an ice cream maker to enjoy your ice cream in just 20 minutes!
    • Use creamy nondairy milk (soy, oat, cashew, or coconut) for creamy ice cream.
    • For a sweeter ice cream use 3 tablespoons maple syrup instead of 2 tablespoons, and top with date syrup or a sweetener of your choice.
    • Storage: Freeze No-Churn Ice Cream in a freezer-safe airtight container for up to 3 months. Thaw for 7 to 10 minutes before scooping.

Nutrition

Calories: 338kcal | Carbohydrates: 21g | Protein: 11g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Sodium: 35mg | Potassium: 408mg | Fiber: 3g | Sugar: 7g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 138mg | Iron: 3mg
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