No-Churn Vegan Salted Double Chocolate Ice Cream

Well, bless your heart, this here post was sparked by this week’s weather forecast from London. They’re predicting it’ll hit 26˚C come Thursday and let me tell ya, I’m as ready as a June bug on a summer’s eve!

26˚C? That there is bona fide ice cream weather, y’all. If we’re speakin’ truth here, it’s hotter than most English summer days.

Now to honor this unexpected heat wave, I’ve gone ahead and whipped up the most decadent ice cream recipe for all y’all: A sumptuously rich and creamy dark chocolate ice cream crafted with coconut milk and cashews, a whisper of vanilla, packed to the gills with dark chocolate chips and a smattering of sea salt flakes.

It sure is an honest-to-goodness dreamy scoop of heaven! That sea salt is just the right touch against that dark chocolate – balances out those flavors real nice like.

And the cherry on top? No need for any fancy-pants ice cream maker. All you’ll need is your good old freezer, a square cake pan and your trusty stirring spoon.

No-Churn Vegan Salted Double Chocolate Ice Cream Recipe

Prep time: 20 mins
Cook time: 4 hours
Total time: 4 hours 20 mins
Serves: 1 box of ice cream


  • 150 g cashews
  • 400 ml full fat canned coconut milk
  • 20 g coconut oil, melted
  • 50 g cocoa powder
  • 5-6 Tbsp maple syrup or liquid sweetener of choice
  • ½ tsp vanilla extract
  • 80 g dark chocolate, chopped
  • ½ tsp sea salt flakes or coarse sea salt


  • Soak the cashews in hot water for 15 minutes until they have softened then drain the water.
  • Place the cashews, coconut milk, coconut oil, cocoa powder, maple syrup and vanilla extract in a blender or food processor and blend until smooth and creamy.
  • Pour the ice cream mixture into a small square cake dish or bowl and pop it in the freezer.
  • After about 30 minutes take the ice cream out of the freezer, add the chopped chocolate and sea salt flakes and mix everything with a spoon. The ice cream should start setting and have the consistency of chocolate mousse. Pop it back in the fridge.
  • After another 30 minutes give the ice cream another good stir, loosening it up and breaking up frozen bits.
  • Pop it back in the fridge and freeze for at least 4 hours or overnight. Take it out of the fridge and let it thaw for 15-20 minutes before scooping. Enjoy!

You can also check out my full desserts section for more after-mains treats! If you have a chocolate tooth, for instance, you might want to try this Vegan Cranberry Chocolate Chip Banana Bread next! Or perhaps my Vegan Triple Layered Ooey Gooey Oreo Brownies will hit the spot, mmhmm!

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