5 Ingredient No-Churn Vegan Ice Cream (Chocolate Banana)

Ingredients

• 2 × 400 ml cans (13.5 fl oz each)full-fat coconut milk, refrigerated overnight so it separates
• 2bananas
• 140 g (1 cup)cashews
• 20small dates
• 90 ml (6 tbsp)cacao or cocoa powder
• 5 ml (1 tsp)vanilla extract
• 2.5 ml (½ tsp)salt

Instructions

1. 1

   Chill the container

   If you like, put a freezer-safe container in the freezer for 30 minutes before making the ice cream; this can help it freeze faster.

2. 2

   Add the ingredients

   Scoop only the thick, creamy part of the coconut milk from the cans into a blender. Set the leftover coconut water aside for another use, then add all the other ingredients.

3. 3

   Blend until smooth

   Blend on high until completely smooth, stopping once or twice to scrape down the sides if needed.

4. 4

   Freeze the mixture

   Pour the mixture into a freezer container lined with parchment paper and cover with plastic wrap. Freeze for at least 6 hours for a soft, mousse-like texture, or overnight for a firmer result.

5. 5

   Soften before serving

   If the ice cream has frozen overnight, leave it on the worktop for 30 minutes before serving, as it will be hard straight from the freezer. Warm an ice cream scoop in hot water to make scooping easier.

What is no-churn vegan ice cream?

No-churn ice cream is made without an ice cream machine. This vegan version draws on familiar frozen-dessert flavours, using coconut cream for richness and banana, dates and cashews for a smooth, sweet base.

The recipe works because the chilled coconut milk separates into a thick cream and thinner liquid. Blending that cream with the other ingredients makes a pourable mixture that firms up in the freezer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 277 calories, 9g protein, 51g carbs, 12g fat.

The bananas and dates contribute much of the carbohydrate, while the coconut cream and cashews supply much of the fat; the cashews also provide protein. For a more balanced plate, serve a scoop with fresh fruit rather than adding another rich topping.

Choosing the coconut milk

Chill the cans overnight: this gives the coconut milk time to separate, so you can scoop out the thick layer. Use only that creamy part in the blender, as directed; save the coconut water for another use.

Getting a smooth blend

Soften the cashews: if your blender is not very powerful, soak them in boiling water for 1 hour first, as suggested in the recipe. Drain them before blending.

Scrape the sides: the dates or cashews can cling to the blender, so pause once or twice and scrape them back into the mixture. Blend again until no coarse pieces remain.

Adjusting the texture

For a softer scoop: freeze for at least 6 hours, which gives the ice cream a mousse-like, soft-serve consistency. For a firmer set, leave it in the freezer overnight.

For overnight freezing: let the container stand on the worktop for 30 minutes before serving. A scoop warmed in hot water also helps portion the firm ice cream.

Why the ingredients work

Bananas and dates bring sweetness to balance the cocoa, while cashews contribute body. The thick coconut cream gives the blended mixture its rich texture.

Serving ideas

Serve the scoops on their own as a simple dessert, or alongside fresh fruit for a contrasting flavour and texture. Let the ice cream soften as directed before scooping so it is easier to serve.

Recipe notes & tips

• Refrigerate the coconut milk cans overnight so the cream has time to separate.
• Use only the thick coconut cream in this recipe and keep the leftover coconut water for another use.
• Soak the cashews in boiling water for 1 hour if your blender is not very powerful.
• Stop the blender once or twice to scrape down the sides for an even blend.
• Warm the ice cream scoop in hot water before serving firm, overnight-frozen ice cream.

Variations

• Use vanilla: increase the vanilla extract slightly for a more pronounced vanilla note.
• Choose cocoa: use cocoa powder for a familiar chocolate flavour or cacao powder as listed in the ingredients.
• Adjust the freeze: freeze for at least 6 hours for a softer texture or overnight for a firmer one.
• Soften the nuts: soak the cashews in boiling water for 1 hour before blending if needed.

Common mistakes to avoid

• Using all the coconut milk: the recipe calls for only the thick cream, so leave the separated coconut water out.
• Skipping the overnight chill: the milk may not separate properly; refrigerate the cans overnight first.
• Leaving the cashews too firm: if your blender struggles, soak them in boiling water for 1 hour before blending.
• Stopping before smooth: scrape down the blender sides and continue until the mixture is completely smooth.
• Serving straight from the freezer: overnight-frozen ice cream can be hard, so let it stand for 30 minutes first.

How to store

Keep the ice cream covered in its freezer-safe container in the freezer. After an overnight freeze, let it stand on the worktop for 30 minutes before serving; return any leftovers to the freezer promptly.

Frequently asked questions