No Churn Sachertorte Ice Cream {aka Chocolate Apricot! This recipe is raw and free from: dairy, eggs, gluten, refined sugar, nuts, or soy}}

No Churn Sachertorte Ice Cream {aka Chocolate Apricot!}

  • Author: Audrey @ Unconventional Baker
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: approx 6 small servings
  • Category: Ice Cream
  • Method: No Churn
  • Cuisine: Dessert


A creamy chocolatey vegan ice cream with sweet apricot chunks. Sachertorte cake in ice cream form. No dairy, no refined sugar, and so quick and easy to whip up!


  • 1 can {400 ml} light coconut milk, room temp
  • 1 ripe avocado
  • 1 small handful kale or spinach {optional — see notes}
  • 1 cup dried apricots {make sure they’re soft}
  • ¾ cup agave {or maple, brown rice syrup, etc.}
  • 6 tbsp cacao powder
  • 3 tbsp lemon juice
  • 1 tbsp cacao butter, melted {see notes on substitution}
  • ½ tbsp pure vanilla extract
  • ½ tsp salt
  • ½ cup dark chocolate chips or chopped dark chocolate of your choice
  • Optional — toppings of your choice: I used chocolate chips, cacao nibs, chocolate coated puffed quinoa, and dried mulberries {the mulberries were surprisingly good in this!}.


  1. Place all ingredients except chocolate chips and toppings in a blender and blend until mixture is smooth. {I used my Vitamix, but if you don’t have a power blender, just stop occasionally and scrape down the sides and be patient :) }.
  2. Once mixture is smooth, throw in chocolate chips, give it a very quick whirl to incorporate.
  3. Pour this mixture into a freezable pan {I used a bread loaf pan that I lined with parchment paper so it doesn’t get scratched during scooping, but any freezer-safe container will do}.
  4. Freeze overnight {or at least a good 5-6 hours}. Thaw out at room temp to a scoopable consistency and enjoy!


The kale in this recipe is optional. I threw it in because I love the opportunity of incorporating simple healthy nutrient-dense ingredients into recipes they work in. In this recipe you can’t taste it at all, if you’re worried about that. The flavors mask it completely. If you don’t have a strong blender, then I suggest using a handful of spinach instead as it blends in more smoothly. However, you can feel free to leave it out too altogether if you prefer — it’s not essential.

I divided this into 6 small servings {roughly 1 scoop each} for guests. The recipe is more like 2-3 large sized servings for people who like a hefty portion though :)