Easy 3-Ingredient Homemade Vegan No-Churn Blender Ice Cream – No Ice Cream Maker Needed!

Homemade Vegan No-Churn Blender Ice Cream - Vanilla and Chocolate Ice Cream Recipe
Share some yum!

Print Friendly, PDF & Email
Note: The Happy Gluten-Free Vegan is 100% reader supported, completely free and has done away with all Google ads because...annoying! If you like this recipe please consider throwing a bit of support our way:
Choose your amount
Include a message for us!:

The other day we were absolutely jonesing for some good chocolate ice cream (vegan of course). We’re still quarantining at home, including quarantining any grocery deliveries in the garage for at least three days, and we don’t have a freezer in the garage. As a result we haven’t had any ice cream in the house for over two months.

Still, we were really jonesing for some ice cream, so we decided to see what we could come up with at home, on the fly, and, and this is important, without an ice cream maker. Because we don’t have one. After a lot of searching, and reviewing recipes and methods, and, well, being really lazy, we developed this recipe.

Now, it’s important to understand that one of the primary purposes of an ice cream maker is to churn your ice cream round and round as the mixture is freezing so that your ice cream is all nice and smooth and creamy, and doesn’t form ice crystals, which is what makes it grainy or even shards-of-glassy.

The Happy Gluten-Free Vegan Cookbook Cover Get the Happy Gluten-Free Vegan Cookbook!
50 of our favorite recipes, all vegan, all gluten-free, instantly downloadable for just $9.97!

You won’t feel like you are swallowing shards of broken glass with this recipe, but please don’t expect it to be quite as smooth and creamy as it would be if you used an ice cream maker.

On the other hand, it’s so darned easy to make that if you want you can make a new batch, with different flavors, every day! Or make a double batch of your favorite. :~)

How easy is it? The base has only 3 ingredients, that you dump into a blender – it’s that easy! And you almost certainly already have them in your pantry or, at least, within easy getting. Those 3 ingredients are coconut milk, a liquid sweetener, and either tapioca starch (also known as tapioca flour) or arrowroot. And in fact you can omit the tapioca/arrowroot if you don’t have it, but it’s better with it.

After that you can really mix in whatever you want! A traditional ice cream base includes vanilla, so we always include that. And, when we are jonesing for chocolate ice cream, we add in raw cacao. You could also throw in some mint extract for mint chocolate ice cream, and some chocolate chips to turn it into mint chocolate chip ice cream. Heck, if you have some candy canes left over from the holidays, throw some of those in to! The beauty of making this in your blender is that almost anything can become an ice cream mix-in!

Here’s the base recipe.

Easy 3-Ingredient Homemade Vegan No-Churn Blender Ice Cream – Vanilla and Chocolate Ice Cream Recipe


1 13.5 ounce can unsweetened full-fat coconut milk (we get a 6-pack from Costco for $10.99!)
1/4 cup maple syrup, agave, brown rice syrup, or other liquid sweetener
1/2 teaspoon tapioca starch or arrowroot powder

To make vanilla ice cream add 1 teaspoon vanilla extract (we actually add that anyways, but not everybody loves vanilla).

To make chocolate ice cream add 1/8 to 1/4 cup raw cacao or cocoa (depending on how chocolately you like your ice cream).


Dump all ingredients into a high-speed blender, such as a Vitamix. Start blending on low, gradually turning it up to the highest setting, and blend for several minutes at high speed, until the outside of the container becomes warm to the touch.

Turn blender off, and pour ice cream into a freezer-safe container. Ideally you will place a piece of plastic wrap directly on the surface of the ice cream to keep it from forming a skin, but if you don’t want to that’s alright, just stir it every so often to inhibit it forming a skin. Let cool until room temperature, resisting the temptation to eat it with a spoon (ok, maybe a little bit).

Once the mixture is at room temperature, cover the container with a lid (if the container has one) or foil, keeping the plastic wrap in place if you have used plastic wrap.

Put in the freezer and freeze for several hours, until firm. Ideally you should stir it every couple of hours or so, to help inhibit ice crystals and to make it a bit creamier, but hey, if you can’t be bothered we won’t judge you, it’s your ice cream!

To serve you will need to remove it from the freezer for 15 to 30 minutes (depending on how cold your freezer is, the container, etc.).

Let us know what fun flavors and other variations you come up with!

Homemade Vegan No-Churn Blender Ice Cream - Vanilla and Chocolate Ice Cream Recipe

Print Friendly, PDF & Email

Like this recipe? Please let us know by supporting this free, reader-supported resource.

Choose your amount
Include a message for us!:

Sign up here for the Happy Gluten-Free Vegan's free recipes email!

Get Our Happy Gluten-Free Vegan cookbook!
50 of our favorite vegan, gluten-free recipes at your fingertips!

Check it out here, or download it now!:

Note: Some links on this site are partner links. That means that The Happy Gluten-Free Vegan will earn a commission, at no extra charge to you, if you purchase through our partner link. This helps keep our site free for everybody. Thank you for your support!

Share some yum!

Leave a Reply

Your email address will not be published. Required fields are marked *