This vegan no churn ice cream is SO creamy and swirled with salted date caramel and almond flour brownie bits.
- 1 box brownie mix*, baked, cooled, and chopped into bite-sized pieces
- 1 cup (200g) pitted medjool dates (about 10 dates)
- 2 tbsp natural almond butter
- 3/4 tsp salt
- 1/4 cup warm water
- 2–4 tbsp plant milk
Vegan No Churn Ice Cream
- 1/4 cup (40g) aquafaba (AKA the liquid from a can of chickpeas)
- 1/4 tsp cream of tartar
- 1 cup (230g) coconut cream (taken from 2 cans of coconut milk chilled overnight**)
- 11.3oz can sweetened condensed coconut milk
- 1 tsp vanilla extract
- 1 vanilla bean (optional but highly recommended)
- 1/2 cup vegan dark chocolate, finely chopped (I used 100% cacao)
- First, bake the brownies (see notes for vegan instructions). Before baking, grease and line your 8×8 square baking dish with parchment paper and allow it to hang over the sides for easy removal.
- After they’re baked, chill the brownies until they’re completely cooled. Then remove from the baking pan and chop into tiny bite-sized pieces. Store in the refrigerator until needed.
- Add the dates to a bowl of warm water and let them soak for about 10 minutes.
- Drain the dates and add to a food processor along with the almond butter and salt.
- Blitz on high speed until the dates are fully broken apart.
- With the mixer running, slowly pour the warm water down the nozzle to help smooth out the caramel.
- Keep blending on high speed until it’s as smooth as possible.
- Take the lid off and pour in 2 tablespoons of plant milk. Blitz again to combine. It should be a creamy consistency that’s easy to run a spoon though. If it’s still too thick, mix in a couple more tablespoons of plant milk.
- Set the caramel aside while we make the ice cream base.
Vegan No Churn Ice Cream
- In a large mixing bowl using a hand or stand mixer with the whisk attachment, pour in the aquafaba and sprinkle the top with the cream of tartar. Whip on high speed for about 5 minutes – or until the mixture becomes fluffy and opaque (see picture in post for reference).
- Add in the coconut cream and whip again until smooth.
- Pour in the sweetened condensed coconut milk, vanilla, and the seeds from one vanilla bean. Mix again until combined.
- Taking half of the date caramel, dollop spoonfuls of the caramel throughout the batter. They may sink a bit but that’s fine. Use a rubber spatula to gently stir in the caramel, just enough to get some swirls throughout.
- Using a round cake pan or loaf pan (any mid-sized dish – I used a 6″ cake pan), pour the ice cream in three layers.
- For the first layer, pour enough to cover the bottom of the pan. Drop in a couple spoonfuls of the caramel and cover with a sprinkle of the chopped chocolate. Use a toothpick to swirl together. Then crumble a handful of brownie bits on top and cover with another layer of ice cream.
- Repeat this two more times to get 3 layers total, each consisting of additional caramel, chocolate, and brownie bits.
- Cover the pan with plastic wrap and then foil. Freeze overnight.
- The next day, remove the ice cream from the freezer and allow it to thaw for about 10 minutes. The time will depend on the depth of the pan you used. The deeper the dish, the longer it will take to thaw. Then just scoop and enjoy!
BROWNIE MIX – I recommend using an almond flour brownie mix (like this one) but sub the eggs with flax eggs (1 flax egg = 1 egg; 1 flax egg = 1 tbsp ground flaxseed + 3 tbsp water; stir the two together and allow them to gel for 10 minutes before use). You’ll also only need about half of the batch, so the rest can be for snacking! Alternatively, you could make my raw vegan brownies which can be found in the recipe for my healthy cookie dough bars.
COCONUT CREAM – Coconut cream can be taken from a can of full fat coconut milk. In order to access it, the can must be chilled overnight. When chilled the cream rises to the top of the can and the water sinks to the bottom. This is why it’s important to not shake the can before chilling, making it more difficult for the two to separate. Once chilled, open the can from the bottom and pour out the liquid. Then scoop out the cream. Alternatively, you can purchase cans of coconut cream but those will also need to be chilled overnight. Also make sure to buy coconut milk or cream that has guar gum as an ingredient as this helps thicken the cream.
STORAGE – The ice cream will keep in the freezer for about 2 months, as long is it stays covered.
Keywords: vegan no churn ice cream, vegan ice cream, dairy free ice cream, caramel brownie ice cream, dairy free no churn ice cream