No Churn Cherry Chocolate Non Dairy Ice Cream
Recipe type: dessert
Cuisine: vegan
Prep time: 
Total time: 
Serves: about 1 pint
This no churn cherry chocolate non dairy ice cream is rich, creamy and surprisingly similar to the real deal in terms of taste and texture.
  • 1 - 2 7.4 oz cans of sweetened condensed coconut milk (~ ¾ - 1½ cups)*
  • 2 14 oz cans full fat coconut milk or coconut cream, refrigerated overnight
  • 5 tbsp cocoa powder
  • ½ cup cherries, pitted and chopped
  • 1 tsp bourbon and/or vanilla extract
  • 1 - 2 tbsp agave nectar
  1. Add the condensed coconut milk to a medium sized bowl and set aside
  2. Scoop the coconut cream from the cans of coconut milk or cream and put it in another medium sized bowl. You should get about 2 cups of coconut cream. Discard the water or reserve for something else
  3. Using a hand or stand mixer, whip the coconut cream until smooth and creamy
  4. Add the cocoa powder, bourbon and agave and whip until fully incorporated
  5. Whisk ½ the coconut cream mixture into the condensed coconut milk until just incorporated then gently fold in the rest followed by the chopped cherries
  6. Transfer the mixture to a loaf tin and freeze overnight or until solid
  7. If too hard, set out on the counter for 5 - 10 minutes before scooping
  8. Store in the freezer and use within 1 - 2 weeks
* 1 can of condensed coconut milk yields a more mouse-like ice cream while 2 cans gives a more traditional ice cream texture. But with 2 cans the ice cream ends up being very, very sweet. Both are really good but it depends on your preference.
Recipe by Diary of an ExSloth at