No Churn Vegan Chocolate Ice Cream

Craving something sweet? Try this Vegan Chocolate Ice Cream from our friend Jerry James Stone! Made with good-for-you ingredients like bananas, pure cocoa, and (of course) California Prunes, this is one sweet treat you can feel good about serving.

“Vegan Ice Cream”, or Nice Cream, is typically made with a banana base. Using bananas instead of heavy cream or condensed milk significantly reduces the amount of fat  but preserves the creamy texture we all know and love. Jerry James Stone used California Prunes to sweeten the cocoa powder in lieu of refined sugars. Just another delicious example of how California prunes can reduce the amount of sugar needed in your favorite desserts.

BONUS: this Vegan Chocolate Ice Cream doesn’t require an ice cream machine. Get scooping!

Servings: 4
Prep Time:


3 medium ripe bananas
1/2 cup coconut cream
1/3 cup cocoa powder
5 prunes
Pinch of sea salt


Slice bananas and lay them out on a parchment-lined baking sheet.

Place baking sheet in freezer for 2 hours.

Add coconut cream, cocoa powder, prunes, and a pinch of salt to food process along with the frozen banana slices.

Pulse bananas until mixture is combined and “ice cream” forms. Bananas will first crumble becoming gooey and then smooth.

Transfer mixture to an air tight container and freeze for at least 2 hours before serving.

Scoop and serve, adding your favorite ice cream toppings.

Vegan Chocolate Nice Cream from Jerry James Stone with sprinkles, nuts and cherry on top

If you love Vegan Chocolate “Ice Cream”, be sure to try our Creamy Prune Caramel Mocha Pops! They’re two of our favorite summer treats!