Serves 4
240 min
Simple Chocolate Dairy-Free Ice Cream
Recipe GLPRf896a7f89b9106
A smooth, creamy chocolate ice cream made without dairy, sweetened naturally with dates and honey. This dessert relies on coconut milk for its rich, scoopable texture and comes together in minutes of blending and freezing. Perfect for a refreshing chocolate treat that's naturally sweetened and dairy-free.
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Ingredients
1 tablespoon unsweetened cocoa powder
5 pitted dates
1 tablespoon raw honey
1 can unsweetened coconut milk (13.5 oz)
¼ teaspoon vanilla extract
Directions
Add the cocoa powder, pitted dates, honey, coconut milk, and vanilla extract to a blender. Blend on high speed until the mixture is completely smooth and the dates are fully incorporated with no visible chunks remaining, about 1–2 minutes.
Pour the blended mixture into a freezer-safe container or loaf pan. Place in the freezer and freeze for 3 hours until completely solid.
Remove the frozen block from the freezer and break it into large chunks. Transfer the chunks to a food processor fitted with the standard blade attachment.
Process the frozen chunks until the mixture becomes smooth and creamy, resembling soft-serve ice cream. Stop and scrape down the sides of the food processor with a spatula every 30 seconds or as needed to help break up stubborn chunks and ensure even processing.
Transfer the processed ice cream into a clean loaf pan, smooth it into an even layer with a spatula or the back of a spoon, and place in the freezer for 1 hour to set and firm up slightly.
Scoop into serving bowls and enjoy immediately while still scoopable. Store leftovers covered in the freezer for up to 2 weeks.
