This is a creamy coconut milk based treat that is sugar-free, yet plenty-sweet. I always have a can or two of coconut milk in the fridge, that way if I need to make a quick ice cream or whipped cream I don’t have to wait for the milk to chill. If you’re making this ice cream with room temperature coconut milk, the ice cream mixture will probably need to chill in the fridge for a couple of hours instead of just one.
4 oz pitted dates (about 1 cup)
1/2 cup water
1 14 oz can of full fat coconut milk, cold
2 tsp vanilla extract
1/4 cup chopped chocolate chips and/or chopped nuts
1. In a small pot or sauce pan, combine the dates and the water and bring to a boil.
2. Remove from heat and let the dates soak, covered, for 15 minutes.
3. Pour the coconut milk into your blender, add the vanilla and the dates along with their water. Blend until smooth.
4. Transfer the blended mixture into a bowl (with a spout, you’ll thank me later!) using a fine mesh strainer to catch little bits of date that might have been left unblended. Refrigerate for an hour or until cold.
5. Once cold, use a fine mesh strainer again (I’m really not happy about tiny bits of date in my smooth ice cream) to pour the mixture into the bowl of an ice cream maker and freeze/churn according to the manufacturer’s directions.
6. Stir in the vanilla and the chocolate chips and/or nuts before transferring the ice cream to the freezer.
This is plenty sweet for my taste, but if you like a sweeter ice cream you can always add some maple syrup to the finished batch.
I always find gritty bits of date in there, which is why I always add chopped chocolate chips or nuts – they add a good contrast and they make the ice cream purposely chunky.
6 to 8 servings
The time needed to cook this recipe is more than one hour