There’s something so satisfying about a frozen treat when the weather heats up. This dairy-free chocolate ice cream is just a nice basic chocolate ice cream, and it’s defnintely become a family-favorite. I love that it’s easy to make and my kids love that it has a perfect milk chocolate taste with a delightfully creamy texture.
This ice cream uses dates and a little maple syrup as sweeteners (see Why Is Sugar Bad? and Natural Sugars and their Place in Paleo). By soaking the dates and then blending with the remaining ingredients, the dates contribute to a perfectly creamy texture that’s tough to achieve with dairy-free ice creams.
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You can ramp up the chocolatey flavor by adding even more cocoa powder, or check out my Dark Chocolate Gelato recipe for an even more intensely chocolate ice cream. Use this recipe in my Paleo Mallomar Ice Cream Sandwiches or Chocolate Chip Cookie Ice Cream Sandwiches for a chocolatey twist!
Dairy-Free Chocolate Ice Cream
Prep
Inactive
Total
Yield 8 servings
Ingredients
- 12 Medjool dates, pitted
- 1 cup hot water
- 1 teaspoon gelatin
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla powder (or 1 teaspoon vanilla extract)
- 1 can coconut milk (or 1 2/3 cups homemade Coconut Milk)
- 1/3 cup cocoa powder
- 1/4 cup maple syrup
- 3 tablespoons ghee (or substitute any tasty fat)
Instructions
- Pour hot water over pitted dates and sprinkle gelatin over the top. Soak pitted dates in hot water for 20 minutes.
- Pour soaked dates (including the liquid) into a large blender jar. Add remaining ingredients. Blend on high for 1 to 2 minutes, until completely smooth.
- If using an Ice Cream Maker:
- Chill the custard in the fridge until cold.
- Place the chilled custard in your Ice Cream Maker
and follow the directions. Once it’s done in the ice cream maker, pour into a freezer-safe container and freeze for 1-4 hours to harden a little more before serving.
- If using a Blendtec:
- Place custard in a freezer-safe bowl and freeze until mostly solid, 4-6 hours.
- Scoop out frozen custard into your Blendtec and press the ice cream button. Voila! This works best if you blend it before the custard is 100% solid. Then you can put it back in the freezer for another hour or two before serving. If the ice cream is so solid, the blades won’t grip it, just let it sit at room temperature for about 20 minutes and try again.
- Enjoy! Store any leftovers in the soft zone of your freezer (or remove from the freezer 20 minutes before serving).
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