Free shipping on all $20+ orders in the U.S.
Why didn’t we learn about this sooner in life?! It’s possible to make dreamy, creamy, chocolate ice cream at home — with just five ingredients and without an ice-cream maker! Plus, this recipe is vegan, gluten-free, and sweetened without refined sugar.
Instead, it uses date paste, which has a lower glycemic index than the white sparkly stuff, making it a good substitute even for diabetics. Dates are also little nutritious golden nuggets packed with potassium, vitamin B6, magnesium, and fiber. Add that to the antioxidant superpowers of cocoa powder, and you could almost call this sinfully delicious dessert “healthy”! Visit Minimalist Baker for seductive pictures of your soon-to-be-favorite frozen treat.
2 14-ounce cans coconut cream or full-fat coconut milk (Chill overnight in the fridge. Trader Joe's coconut cream or Thai Kitchen coconut milk are recommended.)
2/3 cup unsweetened cocoa or cacao powder
14-16 ounces pitted dates (if not sticky and moist, soak in warm water for 10 minutes then drain)
1 tsp pure vanilla extract
1/2 cup unsweetened almond milk
1 ounce espresso (cooled)
1/2 tsp cinnamon
1. Place a large mixing bowl in the freezer to chill for 10 minutes.
2. In the meantime, add moist, pitted dates to a food processor and process until small bits remain. Then add hot water a little at a time until it forms a thick paste. Set aside.
3. Without tipping the cans, scoop out the coconut cream from the cans of coconut cream or coconut milk, reserving the clear liquid for other uses. Place in a chilled mixing bowl.
4. Using a mixer, whip until creamy and smooth. Then add cocoa powder, vanilla, almond milk, and half of the date paste. Whip until fully incorporated.
5. Taste and adjust flavors as needed. Add more date paste and cocoa powder if you wish.
6. Transfer to a parchment-lined freezer-safe container and cover loosely with plastic wrap, then foil to help freeze.
7. You can take this out in a couple of hours for a chilled mousse-like ice cream. Freeze overnight for a firmer ice cream.
Set out for at least 20 minutes prior to scooping, and use a scoop warmed under hot water for a proper scoop.
Will keep in the freezer for up to one week, but best when fresh.