Coconut Cacao No Churn Ice Cream with only 3 ingredients (vegan)

  • Cacao Coconut Icecream - with only three ingredients no churn, healthy vegan deliciousness by Anastasia, Kind Earth

My feet are barely touching the ground to the moment (in the most wonderful of ways). I am feeling such a depth of gratitude for ever deeper levels of trust and surrender, taking leaps of faith and trusting my sacred path on this journey that we call life.

When we touch the divine in ourselves, we start to see it all around, in everyone we meet. The ordinary moments become opportunities for the most profound gratitude. So I got up early especially to post this recipe – simply because I am filled with gratitude for everyone who tunes in to my blog. Sharing compassionate, plant-based recipes is my way of helping to make the world a better place one delicious bite at a time.

I feel profound gratitude that I have a website and that I have people tuning in to share with! So today I am sharing my secret coconut cacao ice cream. The secret’s out haha!

Cacao Coconut Icecream - with only three ingredients no churn, healthy vegan deliciousness by Anastasia, Kind Earth
Cacao… is it good for us?

Cacao is chock-full of antioxidants, healthy fats, protein, polyphenols, minerals and vitamins. Cacao brings yet another incredible line up of super-food nutrition to this healthy ice cream. The theobromine in cacao helps to stimulate the central nervous system, relax smooth muscles and dilate the blood vessels.

Chemicals naturally present also encourage serotonin, and other neurotransmitters, that help inspire a good-mood and relieve depression. Cacao (which is the raw form of cocoa) contains various components like alkaloids, proteins, beta-carotene, leucine, linoleic, lipase, lysine, and theobromine, that all work together to improve physical and mental health.

Be sure to use either raw cacao or pure cocoa that has no additional ingredients in it. You can buy this from a health food store or online. Always by organic and fairtrade cacao to be sure that you are supporting ethical practices in the production.

I discovered an easy way to make dairy-free ice cream using coconut milk from a can. Yes, this does make rich and decadent… so I recommend this more as a treat than a staple food. Be warned however, the only problem is that it tastes TOO GOOD!

Get organic coconut milk if possible with at least 55% coconut. Ideally, you will buy coconut milk that has only coconut and water in it. This is easy to find in a health food store in Europe of the UK, although in North America they can’t help but add one or two other ingredients in there (in the USA or Canada I tend to buy Thai Kitchen Organic, which seems fine and works lovely in this ice cream).

Coconut gives this an amazing creaminess.

Cacao Coconut Icecream - with only three ingredients no churn, healthy vegan deliciousness by Anastasia, Kind Earth

One last thing. This requires no churning (woohoo!) just a simple hand blender or food processor will do. I use a hand blender.

It will firm up in the freezer and works best if you leave it out at room temperature for about 20 minutes before serving.

In the photo, I’ve drizzled white chocolate on it that I made with cacao butter and powdered coconut milk. I’m happy to share more about that soon, so if you are interested please give me a nudge.



Coconut Cacao No Churn Ice Cream with only 3 ingredients (vegan)

Coconut Cacao No Churn Ice Cream with only 3 ingredients (vegan)

Yield: 5 portions

An easy coconut cacao ice cream with coconut milk, dates and cacao powder. Vegan, dairy-free and exceedingly delicious.


  • 400ml full fat coconut milk from a can (1 can)
  • 200g pitted dates ( between 3/4 and 1 cup)
  • 4 tablespoons cacao powder


  1. Soak the dates in the coconut milk in a jug for at least 2 hours (or overnight). This makes the dates soft and easy to blend.
  2. When ready add the cacao powder to the jug.
  3. Use a hand blender (easiest), jug blender or food processor to blend together until creamy smooth.
  4. Pour into a container (I use a glass loaf tin for this) and then pop into the freezer.
  5. Freeze for a few hours to get a perfect ice cream texture.
  6. You can leave as long as you want. After a few hours, the ice cream will become harder - in which case, the best way to serve is to take out of the freezer and leave at room temperature until it is nicely scoopable (which is normally after about 20 minutes, depending on the temperature).
  7. Enjoy!

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Cacao Coconut Icecream - with only three ingredients no churn, healthy vegan deliciousness by Anastasia, Kind Earth




  1. Betty July 18, 2018 at 1:00 pm - Reply

    Thanks for this one Trinity. Will definitely try it. Interested in the white chocolate recipe too please,

  2. Suzette July 25, 2018 at 10:19 am - Reply

    Oopooooh! Pretty! Definitely need the white chocolate part!

  3. Jan July 25, 2018 at 1:52 pm - Reply

    Oh my goodness !! This looks AMAZING !!!! Can’t wait to try it on these hot summer days. Thanks for EVERYTHING, Trin. Loved the new video too. xoxoxoxoxo

  4. Daniel July 25, 2018 at 6:05 pm - Reply

    I have large silicone ice cube trays, Iโ€™m going to use this recipe for your ice cream recipe. Looks absolutely delicious! Love getting your emails!

  5. Daniel July 25, 2018 at 6:09 pm - Reply

    I know this sounds like a rhetorical question but, why do Pharmaceutical companies swap the health websites with their drug advertisements? Truly deplorable tactics, huh???

  6. Niki July 26, 2018 at 9:16 am - Reply

    Hi Trinity, thanks for sharing! The dates are soaking in the coconut milk at this moment ๐Ÿ˜Š
    I’m trying it with 100g dates & a little powdered stevia leaf to boost the sweetness while reducing the carb content as I love chocolate & coconut but don’t tolerate carbs well.
    I’d love to hear about your white chocolate recipe, it’s something I’m always on the lookout for.
    Thanks again! ๐Ÿ˜ƒ

    • Wonderful – will be interesting to hear how you get on with fewer dates – the structure of the dates is quite key to making it creamy (and to not freeze too icy or solid)… but it should still work with less.

      • Niki Allen July 26, 2018 at 7:08 pm - Reply

        Yes I imagine it won’t be as soft with fewer dates, but I love your mango chocolate ice cream bars recipe (seriously addictive) which only uses 100g of dried mango, so if it’s anything like as good as that I’ll be quite happy ๐Ÿ˜Š But yes I’ll be sure to report back!

        • Indeed – the chocolate covered ice cream is a bit firmer (I added extra dates in the actual ‘ice cream’ version). They’ll all be delicious ๐Ÿ™‚ so enjoy playing and exploring with it all. x

          • Niki July 27, 2018 at 6:37 pm - Reply

            It is definitely somewhat on the firm side with fewer dates, but still delicious, & it does soften up nicely when left for long enough. I made individual pots for portion control, but I’m not sure I have the willpower not to just eat the lot, it’s that good! ๐Ÿ˜…

      • Peggy July 26, 2018 at 8:07 pm - Reply

        When reducing dates, for the structure part, would avocado work to give it that?

        • You could just try reducing the dates – avo would work fine, for sure – different things for slightly different outcomes – but there’s something about dried fruit that helps the alchemy in this particular ice cream. Fun to play though ๐Ÿ™‚

  7. Joanna Gurchiek July 26, 2018 at 11:32 am - Reply

    I made this yesterday….very simple with only three ingredients, It is fudgey, very creamy and amazingly decadent for all of us chocolate lovers out there. I will need to have this on hand at all timesโ€”so good. Thank you for sharing.

  8. Lynda July 26, 2018 at 4:38 pm - Reply

    Thank you Trinity! This is in the freezer. Licked the bowl – delicious!!!

  9. Peggy August 8, 2018 at 7:49 pm - Reply

    Twice, I made this twice last week. One bowl wasnโ€™t nearly enough. Thanks so much. It is great and everyone wants the recipe!

    • TrinitysKitchen August 8, 2018 at 11:36 pm - Reply

      Happy to hear that Peggy ๐Ÿ™‚

  10. Raphaella November 5, 2018 at 11:05 am - Reply

    Hi Trinity, I have not tried this one out yet but will definitely do so. Am very much interested in the white chocolate recipe ๐Ÿคค

  11. Lana May 23, 2019 at 5:52 am - Reply

    This looks amazing! I have dates too so I can try this. Please post the shire chocolate recipe ! Thanks so much.

  12. Liza April 8, 2020 at 4:10 pm - Reply

    I was wondering what type of dates you prefer to use for this? Between Medjool and Teglet…

    • Anastasia April 8, 2020 at 4:11 pm - Reply

      I use either tbh – both work equally well.

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