If you’re craving a rich and creamy chocolate ice cream that’s both healthy and dairy-free, you’re going to love this No Churn Vegan Chocolate Almond Ice Cream. It’s ultra-creamy, naturally sweetened, and made with a handful of simple, nourishing ingredients like coconut milk, cacao powder, almonds, and dates. Plus, it’s packed with crunchy candied almonds for extra flavor and texture. It’s a dream and one of the most delicious ice creams I’ve ever had (vegan or not).
This is the kind of vegan dessert that’s so decadent, no one will believe it’s dairy-free, gluten-free, and refined sugar-free. And the best part? No ice cream maker needed!
THIS PLANT-BASED ICE CREAM IS:
No churn, no fuss – no need for special equipment, just a high-speed blender.
Vegan, paleo, gluten-free, and refined sugar-free.
Made with wholesome, real-food ingredients.
Naturally sweetened with dates.
Packed with candied almonds for the best creamy-crunchy texture.
Loaded with healthy fats and antioxidants.
Rich in chocolate flavor thanks to raw cacao powder.
Perfect for hot summer days or anytime chocolate cravings hit. Ice cream is an all-year-round dessert in this house. And chocolate, well, it’s an everyday treat in this house.
But most importantly, it’s insanely delicious.
KEY INGREDIENTS & HEALTH BENEFITS:
This no-churn chocolate almond ice cream gets its dreamy texture and deep flavor from just a few pantry staples:
Full-Fat Coconut Milk: Creates a luscious, creamy base while adding healthy fats to keep you full and satisfied. Make sure to use canned, full-fat coconut milk for the best texture.
Raw Cacao Powder: Adds bold chocolate flavor along with a boost of antioxidants, magnesium, and mood-boosting compounds.
Almond Butter: Brings in healthy fats, protein, and a subtle nutty richness that pairs beautifully with chocolate.
Dates: Naturally sweeten the ice cream while providing fiber, minerals, and caramel-like flavor. No need for refined sugar here!
Candied Almonds: Sweet and crunchy. They add the perfect contrast to the creamiest base, making every bite exciting. Plus, they are really easy to make. But you can use store-bought, if you prefer.
Vanilla Extract: A simple flavor enhancer that rounds out the richness and balances the sweetness.
HOW TO MAKE NO CHURN VEGAN CHOCOLATE ALMOND ICE CREAM:
You won’t believe how easy it is to whip up this homemade vegan chocolate ice cream:
- Soften the dates by soaking them in hot water for 30 minutes, then drain.
- Blend all the base ingredients: coconut milk, cacao powder, dates, almond butter and vanilla extract until silky smooth.
- Prepare the candied almonds (just a quick toast with coconut nectar or maple syrup and coconut sugar).
- Pour the blended mixture into a loaf pan, swirl in the candied almonds, and smooth the top.
- Freeze for 4–6 hours or until set.
- Scoop and enjoy!
STORAGE TIPS:
Store leftovers (if you have any!) in a sealed container in the freezer for up to 2 weeks. Let the ice cream thaw for 15 – 20 minutes before scooping for the perfect texture.
WHY YOU’LL MAKE THIS AGAIN AND AGAIN:
I can guarantee you’ll be making this luscious vegan ice cream again and again. I already made it so many times in the past couple of weeks. This creamy vegan chocolate ice cream with almonds is:
A healthier alternative to store-bought vegan ice creams.
Free from dairy, eggs, and refined sugars.
So rich and creamy, nobody will guess it’s made with whole-food ingredients.
Great for kids and adults alike. Also, great for vegans and non-vegans alike. I promise, this decadent dessert is so rich, creamy and chocolatey that no one is ever going to know it’s a healthy vegan treat.
A dessert that actually satisfies.
Insanely delicious. Make it once and you’ll never buy ice cream again.
Quick and easy. This ice cream requires minimal effort, but yields the best results.
MORE VEGAN DESSERT RECIPES YOU’LL LOVE:
No-Bake Chocolate Almond Caramel Squares.
FINAL THOUGHTS
This no-churn vegan chocolate almond ice cream is proof that dessert can be both wholesome and indulgent. It’s easy to make, completely plant-based, and packed with real-food goodness.
Whether you’re vegan or just looking to cut back on dairy and sugar, this refined sugar-free chocolate ice cream is going to blow you away. Trust me, your friends and family won’t believe it’s healthy!
If you make this delicious vegan recipe, tag us on Instagram @mondaydreamsblog and leave a review below! We’d love to hear how it turned out.
No Churn Vegan Chocolate Almond Ice Cream
Ingredients
CHOCOLATE ICE CREAM:
- 1 cup dates, tightly packed
- 1 can full-fat coconut milk*
- ⅓ cup almond butter
- ⅓ cup cacao powder
- 1 Tbsp coconut nectar or maple syrup, optional – see notes**
- 1 tsp vanilla extract
CANDIED ALMONDS:
- ⅓ cup almonds
- 2 tsp coconut nectar or maple syrup
- 2 tsp coconut sugar
Instructions
- CANDIED ALMONDS:
- Preheat the oven to 325 °F / 160 °C.
- Roast the almonds for 8 – 10 minutes. Until slightly golden and fragrant.
- Roughly chop the almonds and place the chopped almonds on a baking sheet. Add coconut nectar or maple syrup and coconut sugar. Stir until all the almond pieces are coated in the sugary mixture.
- Roast in the oven for 12 - 15 minutes, stirring every 4 – 5 minutes to prevent them from burning. Watch them closely because they burn easily. They should be fragrant, bubbly and darker in color.
- Remove from the oven. Transfer the almonds immediately to a non-stick surface. Let them cool completely before chopping them again into smaller pieces.
- ICE CREAM:
- Add dates to a small bowl and cover them with boiling water. Let them soak for 30 minutes, then drain well and pat dry with paper towels to remove excess water.
- Add dates, coconut milk, almond butter, cacao powder, coconut nectar or maple syrup (if using) and vanilla extract to a high-speed blender. Blend until smooth and creamy.
- Pour chocolate ice cream into a loaf pan or a glass air-tight container, swirl in the candied almonds, and smooth the top. Close the lid of the container or cover the loaf pan with plastic film to minimize air exposure.
- Freeze for 4–6 hours or until set.
- Scoop and enjoy!
- Store leftovers (if you have any!) in the freezer for up to 2 weeks. Let the ice cream thaw for 15 - 20 minutes before scooping for the perfect texture.
Video
Notes
**If you are using Medjool dates, you won’t need to add a tablespoon of sweetener. Medjool dates are sweeter than other varieties. I used Deglet Noor dates and felt it needed that tablespoon of coconut nectar, though it could easily do without. My recommendation is to blend all the ingredients -without the sweetener-, then taste it and see if you want to add that tablespoon of coconut nectar or maple syrup.