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Guys, this is my first time making no-churn ice cream! I pretty much didn't think it was possible.  But here we are, 4 hours later, and I did almost nothing to make this ice cream.

Total time

250 minutes




  • 2 (15 oz.) cans coconut milk OR 1 (15 oz.) can coconut milk + 2 cups lowfat milk
  • 1 tsp pure vanilla extract
  • ½ cup honey
  • ¼ tsp coarse salt
  • 1 vanilla bean
  • ½ cup dark chocolate chips*


  1. Whisk together coconut milk, vanilla extract, honey and salt. Scrape vanilla beans from pod and whisk into coconut milk mixture. Add chocolate chips and stir to combine.* Pour mixture into a greased loaf tin. Freeze for 4-5 hours, until set. Once fully frozen, allow to sit at room temperature 15-20 minutes before scooping. Scoop and serve.
  2. View the recipe instructions at The Gourmet RD

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