Make Dairy-Free Ice Cream Without Sugar 30 Minutes

Maggie Williams Author

Looking for a simple, healthy dessert with 0 sugar? You can make dairy-free chocolate ice cream with peanut butter and chocolate chips in 30 minutes.

Whether it's a hot, sunny day and you're looking for a quick, sweet treat, look no further than this amazingly simple ice cream recipe.

It all starts with basic ingredients that you probably already have and a few that are easy to find in most grocery stores.

There's no sugar in this recipe, yet it's sure to please and tickle your sweet tooth. 

Dairy-free Chocolate Ice Cream

2- 13.66 fl. oz. refrigerated cans of organic full-fat coconut milk*

1- 2 frozen bananas, depending on your desired sweetness

4-5 large dates, pitted (I like Medjool dates because they're so soft)

1/4 c. maple syrup

2 tsp. vanilla extract

1/2 c. cocoa powder or organic cacao powder

Pinch of sea salt

1/2 c. mini chocolate chips, nuts, marshmallows (optional)

2-3 spoonfuls of creamy peanut butter (optional)

Before you begin, make sure that the ice maker's inner metal canister has been in the freezer for at least 24 hours. Also, refrigerate the two cans of coconut milk overnight so that they can harden. 

Once you have everything ready, open the cans of coconut milk. The liquid will go to the bottom of the can, and the cream will rise to the top.

Drain the liquid into a separate container. You will not use the liquid in this recipe, but it's great to add to smoothies, baking, or in place of milk in recipes.

To the blender, add the cold coconut milk (solid cream only), the frozen bananas, pitted dates, maple syrup, vanilla extract, a pinch of sea salt, and chocolate if desired. Blend well until it's completely smooth and there are no lumps.

Once it's the consistency you want, you can add 1-2 spoonfuls of peanut butter. You can also add any add-ons (chocolate chips, marshmallows, or nuts). If you like small chunks, pulse the mixture only a few times. Play with it until you get it the way you want it.

Now, it's time to get the canister out of the freezer. Place it in the ice cream maker and turn it on. Place the lid on, and pour the mixture from the blender.

If you don't have an ice cream maker, you may be able to just use your blender. My Blendtec has an ice cream setting, so I could just use it.

Set a timer for about 25-35 minutes, but check on it periodically and give it a little stir because the outer edges will freeze faster. Check to see if it's the consistency you want. While you're at it, do a taste test or two.😋

It should have a smooth, creamy texture, so it's ready to eat now or place in a freezer. I like the 1-quart Balci containers that are both BPA-free and freezer-safe. 

Depending on how long they are in the freezer, take the container out 10-15 minutes before you plan to eat it. 

*Notes: If you don't have coconut milk, you can use regular milk (preferably organic whole milk), and you may want to add an additional banana for consistency and thickness.

Other options:

If you just want plain vanilla ice cream, omit the chocolate and peanut butter and add an additional teaspoon of vanilla.

You can also make vanilla ice cream and add crushed Oreo cookies, peanut butter cups, or caramel sauce. Or all three.🥰

This recipe makes 2 quarts. Leave me a comment and let me know what you think. 

Categories: : Healthy eating, Recipe