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Vegan, sugar-free, no-cook, easy, delicious and nutritious! A creamy crunchy pleasure. Transfer to the refrigerator 30 minutes before serving for easier scooping, or divide with a thin, sharp knife.


Recipe Summary test

10 mins
1 hr 10 mins
1 hr 20 mins
1 3/4 quart


Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Pulse flax seeds in a coffee grinder until finely ground. Transfer to a blender.

  • Pour coconut milk into the blender. Add vanilla extract, stevia powder, xanthan gum, coconut oil, maple extract, and black salt; blend until very smooth, about 2 minutes.

  • Transfer blender container to the freezer to chill mixture briefly, about 15 minutes.

  • Pour mixture into an ice cream maker; churn according to manufacturer's instructions, about 25 minutes. Transfer to a lidded container and freeze until firm but still malleable, about 30 minutes. Stir in wheat and barley cereal nuggets until well-incorporated.

Cook's Notes:

To best preserve the crunch of the Grape-Nuts(R), I'll place the measured cereal, as well as the container the ice cream will go in, in the freezer ahead of time.

Instead of flax seeds, you can use the same amount of ground chia seeds, up to 2 tablespoons Ener-G(R) Egg Replacer(TM), or whatever you like to use in place of 4 eggs.

If you don't have a blender, whisk ice cream base in a bowl until smooth.

The stevia can be partially or wholly substituted with about 1 cup powdered erythritol or another sweetener.

Substitute konjac or glucomannan powder for the xanthan gum for creaminess if desired.

Substitute table salt for the Himalayan black salt if desired.

Nutrition Facts

161 calories; protein 2.5g; carbohydrates 9.7g; fat 13.6g; sodium 108.1mg. Full Nutrition