No-Churn Chocolate Chunk Ice Cream

Five ingredient vegan ice cream made with coconut, cashew, maple syrup, and cacao. Stir in chopped dark chocolate chunks for an added chocolate crunch!

Happy Memorial Day Weekend!

How’s it going?

To be honest, it doesn’t feel like Memorial Day.

Sure, the temps are getting warmer, but I’m fiercely missing that rowdy sense of community that annually kickstarts the summer season via cookouts, BBQs, and backyard parties.

This time last year I was in a bikini pool-side baring my ghostly legs for all of the neighborhood to see.

Then afterwards I probably went to a winery with hundreds of other people, crowded onto picnic blankets on the winery grass.

This year, I’m holed up in my townhome, feverishly snapping photos of chocolate ice cream.

Ah, how times have changed.

But some things have stayed the same.

For example, as you probably guessed by the title of this recipe– I *still* don’t have an ice cream maker.

So I’m coming at you with a sweet dessert idea for Memorial Day that doesn’t require any fancy equipment and it definitely doesn’t require a crowd to finish off.

This No-Churn Chocolate Chunk Ice Cream is chocolate-y, creamy, and simple to make with just 5 ingredients!

What’s your favorite ice cream flavor?

Honestly, lately, I’ve been all about the more basic flavors– vanilla, chocolate, etc.

Is that too “vanilla” for you?

Because this ice cream is anything *but* vanilla.

Friends, it’s chocolate chunk.

It’s made super rich and creamy with coconut and cashews.

AND it’s got double the chocolate with a mix of raw cacao and heaps of shaved dark chocolate.

Let’s do it!

Interested in making some No-Churn Chocolate Chunk Ice Cream?

Here’s what you need:

• raw cashews
• can of full-fat coconut milk
• pure maple syrup
• raw cacao powder
• Hu Kitchen Gems

That’s it!

The base to this ice cream is an easy creamy blend of soaked cashews and canned coconut milk.

We use an entire can of full-fat coconut milk, so you don’t need to worry about fussing with any leftovers.

I recommend chilling the canned coconut milk before hand to encourage the ice cream to get cold faster.

If you forgot to do soak your cashews before starting this recipe, quick-soak them in hot water for 20-30 minutes instead.

I sweetened my ice cream with maple syrup, but you can also use silan/date paste instead for a similar refined sugar-free sweetener.

Blend everything in a high speed blender until it’s thick and creamy.

At this point, you can add in chopped chocolate for a true chocolate chunk ice cream, which I highly recommend.

I chopped up my favorite dark chocolate Hu Kitchen Gems to create the delicious shaved chocolate texture in this ice cream.

This chocolate is my favorite because it’s vegan, gluten-free, and refined sugar-free without any oils or additives!

I added a generous 3/4 cup to my ice cream, but you can add more or less depending on how much texture you want.

Try chopping the chocolate fairly fine so you aren’t chomping into random huge bits of chocolate in your ice cream.

If you’re looking for even more texture, I think mixing in a soft chopped nut like walnuts would be fantastic here, too!

Pour the blender contents into a freezer-safe container and spread into an even layer.

I used a parchment lined bread pan.

But really, are you really surprised at this based on the fact that I *still* don’t have an ice cream maker?

Tap the container several times to remove any air bubbles.

Now it’s time to relax and let the ice cream do it’s magic.

The trick to the creamiest no-churn ice cream is to churn the contents at least every hour.

I like to tell Alexa to “remind me to stir ice cream” every hour on the dot.

After 6-8 hours, depending on your freezer, your ice cream will start to thicken and after this there is no need to continue to stir.

This No-Churn Chocolate Chunk Ice Cream is perfect to make for a sweet warm weather treat.

It’s so easy to whip up with simple wholesome ingredients!

If your ice cream is rock hard, try letting the ice cream sit out for 10-15 minutes before scooping and serving.

Try spooning it into cones, ice cream sandwiches, and ice cream cakes.

I love to serve mine in bowls with a few extra chocolate chunks on top for good measure.

Oh, and if you *do* have an ice cream maker, pour this mix into your ice cream maker and follow directions on the appliance for the same great result!

Whatever you end up doing this Memorial Day, do it with love and ice cream!

Enjoy!

If you try this No-Churn Chocolate Chunk Ice Cream, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to make more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations!

Check out my Pinterest page to pin more recipe like this one to make later!

For more easy no-churn ice creams, check out my Avocado Mint Cacao Chip Ice Cream Sandwiches and No-Churn Maple Tahini Ice Cream Sandwiches.

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XO Lauren

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This post is brought to you by Hu Kitchen, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!