Up until last year, I didn’t own an ice cream maker. (And the only reason I have one now is that I won one in a giveaway.)
But, I would always envy people who had one. “Ugh, those people with their ice cream makers. So fancy and cool, making their ice cream all the time. Ugh.”
In their defense, it’s totally worth it. Since winning mine I’ve been putting it to extensive use: exhibits A, B, C, D, and E.
But, fear not. I hear the cries of the people, of you who are weary of one more appliance; the cost, the space, the time it takes to pull it out of that dusty corner cabinet, etc. And I answer with this:
Let not your lack of ice cream maker stand in the way of enjoying delicious, creamy, full-fat ice cream at home. Behold: No Churn Chocolate Ice Cream with all the richness, flavor and creaminess of the real thing, no ice cream maker required.
Here’s the deal. If you make coconut whipped cream and sweeten it with dates, good things happen. Such good things, in fact, that it makes the perfect base for creamy, dreamy ice cream, no churning required.
The magic happens with the full-fat coconut cream, the vigorous whipping, and the mysterious date and its amazing ability to resist freezing (a fact I discovered when making 5-Ingredient Caramel Peanut Butter Truffles). The result is an amazingly versatile ice cream base with tons of air incorporated sans churning.
Throw in some cocoa powder and BAM: a fluffy chocolate mousse-like base that freezes up beautifully.
What’s more? This recipe requires just 5 ingredients:
Coconut Milk or Cream
Cocoa Powder
Almond Milk
Dates
Vanilla
That’s it! And prep time is only 30 minutes. The difficult part is the waiting for it to freeze. And if you’re impatient like me you poke your finger in the freezer every 15 minutes to see if it’s ready. Patience, young one. It’s worth the wait.
This ice cream is kind of amazing! It’s:
Creamy
Rich
Chocolatey
Fluffy
Perfectly Sweet
Scoopable
Refined sugar free
Natural
& Seriously simple
Plus, it’s extremely customizable! Though I’ve yet to try other flavors, I can only assume that the base would work well with peanut butter, strawberries, and perhaps even dairy-free yogurt! Oh man, the possibilities are endless. I can’t wait to experiment.
If you give this recipe a try, let us know! Take a picture and tag it #minimalistbaker on Instagram. We love seeing our creations come to life in your kitchens. Cheers!
P.S. Stay tuned! There are more uses to come for this recipe this weekend.
No Churn Vegan Chocolate Ice Cream
Ingredients
- 2 14-ounce cans coconut cream OR full- fat coconut milk (chilled overnight in the fridge // I like Trader Joe’s coconut cream or Thai Kitchen coconut milk)
- 2/3 cup unsweetened cocoa or cacao powder 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
OPTIONAL ADD-INs
- 1 ounce espresso (cooled)
- 1/2 tsp cinnamon
- Cacao nibs
Instructions
- Place a large mixing bowl in the freezer to chill for 10 minutes.
- 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.
- 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 chilled mixing bowl.
- NOTE: If you’re using coconut milk, you’ll likely use less sweetener because there’s less volume.
- 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.
- Taste and adjust flavors as needed. I ended up adding most of the date paste and a little more cocoa powder.
- Transfer to a parchment-lined freezer-safe container and cover loosely with plastic wrap, then foil to help freeze.
- 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.
Eva says
This is a winner! Best ice cream ever! Made it for my grandkids who are vegan /raw. They loved it. We usually buy a vegan ice cream, but this is far superior.
I have made it several times & once I left it in fridge overnight, before putting it into the freezer. Well the fridge version hardened into the most delicious chocolate mousse!
Option – add a bit of maple syrup – divine!
Thx for the recipe, you made some little kids very happy.❤️
Support @ Minimalist Baker says
Woohoo! Love to hear this. So glad you all enjoyed, Eva!
Amanda says
This ice cream was DELICIOUS!!! I used a can of full fat coconut milk and a can of coconut cream. I realized when I got home from the grocery that I had forgotten dates, but subbed 1 cup of maple syrup just fine! Texture was just about perfect – still a tiny bit liquidy – after 2 hours in the freezer (we couldn’t wait any longer!!!). Thank you for a wonderful recipe!
Support @ Minimalist Baker says
Amazing! We’re so glad it worked out well! Thank you for sharing, Amanda! xo
Rhiannon says
When I added the date syrup mine went really grainy. Do you know what I did wrong?
Support @ Minimalist Baker says
Hm, are you referring to a store-bought date syrup? We’ve only ever made this with homemade date paste and wonder if that could be the difference?
Indu says
Hi there,
It would be good to correct date amount in it. I usually read ingredients only and make it, especially since I’m not making something like ice cream for the first time 😊 its a bit confusing to have one amount of dates and use only half.. that means we have to use the other half of date paste for something very soon.
Thanks anyway 🙏
Support @ Minimalist Baker says
Hi Indu, sorry for any confusion! Depending on the size of the food processor, it might have trouble blending with less than that. We used almost all of the date paste and think those who prefer a sweeter ice cream would want to use all of it. The leftover date paste would work well in any of our energy bite recipes =)
Joan says
Hi MB,
Sadly dates are a high formap food, so people with IBS and other digestive issues must avoid them. Is there anything else we can use in place of the dates to thicken this ice cream? Just wondering.
Support @ Minimalist Baker says
Hi Joan, some other readers have mentioned using maple syrup with success, but we haven’t tried it. Let us know if you give it a try!
Eva says
I loved this recipe, super easy!
i didn’t use cacao powder because I wanted to try to make it totally caffeine free. Instead I used dark chocolate extract & added in some chopped walnuts. Delicious! Thank you!🙂
Support @ Minimalist Baker says
Amazing! Love the walnuts addition. Thank you for sharing, Eva! xo
Ellie says
Hey did this go okay without the cocoa powder? I was worried it may be too thin as there is quite a lot in the recipe I thought it may affect texture
Sam Ross says
Hello!
I just popped my coconut milk in the fridge for the night and will be attempting this when I wake up for an event I’m hosting later in the day. Had a couple questions about adding the water to the dates. It says “hot” – should I treat this as hot water from the tap, or heat some up on the stovetop? Also, approximately how much will I be adding to the dates?
Thanks,
Sam
Support @ Minimalist Baker says
Hi Sam, Either would work! The goal is to soften the dates, so use enough water to cover them. Hope you love it!
Wendy says
Would I be able to switch the dates with monk fruit sugar? Also, could I use some half and half in place of the almond milk? I want to use what I have in my fridge.
Support @ Minimalist Baker says
Hi Wendy, we haven’t tried with those modifications, but they might work! Let us know if you try it!
Kim says
Hello! Love all your recipes (life saving!).
I am in Italy and it is very difficult to find coconut cream. We have coconut milk in cans or coconut cream in cartons (60% coconut, water, guar gum). Do you think I should use the milk or the cream with guar gum in it?
Thank you ♥️
Support @ Minimalist Baker says
Hi Kim, as long as the type in the carton is smooth and not gritty, we would recommend that!
Alaya says
Hi! Thanks for the recipe. Do you think I could use evaporated milk instead of coconut milk? Thanks!
Support @ Minimalist Baker says
Hmm, we’re not certain, but we think the texture would be okay, but it will be sweeter. Let us know if you try it!
Cheryl Chua says
Hello! Can dates be replaced? And for the cream, instead of whisking it can i use a blender/ food processor?
Support @ Minimalist Baker says
Hi Cheryl, some other readers have mentioned using maple syrup with success, but we haven’t tried that. We think it will end up more icy with a blender/food processor, but it would still taste good!
Nella says
Hi!
I’m going to try this recipe this weekend, but I was wondering if the date paste will become smooth even after leaving those small bits in it. How much hot water are you supposed to add?
When whipping the coconut cream, would you recommend using a whisk or an electric mixer on low speed?
For whipping coconut cream, always use a hand mixer vs. a whisk for ease. And for soaking the dates, just add enough water to cover them, then drain thoroughly. There are small bits of dates but barely detectable!
Ariffa says
Hi There!
This is my first time on your website and i am loving the vibe! I have got the ingredients for this ice cream recipe, and i would like to inquire about leftovers and flavouring. I will be making the ice cream tomorrow (cant wait! :) ) and i hate discarding any leftovers.
Do you have any suggestions for me about the leftover liquid? Can i whip the cream, add sweetness then divide and flavour separately or will i have to add the espresso with the cocoa?
My mum is diabetic and she cant have normal ice cream all the time, so i decided to see whether i can give her something just as delicious.
I havent practised much in ice cream making so hopefully it goes well.
Regards,
Ariffa.
Support @ Minimalist Baker says
Aw, thanks Ariffa! For the leftover coconut milk, you can add to smoothies or freeze in ice cube trays and add those to smoothies. You can divide and flavor separately. Let us know how it goes =)
Ariffa says
Thank you! The ice cream wasn’t half bad. I managed to get everything done in a somewhat good way, however I did notice that the cream in the can wasn’t too stiff even though it was in the fridge for about a day therefore A LITTLE liquid did get into the bowl even while using a spoon to scoop. The date paste was the most tough on me to do, I’d say-I got the package where they pitted the dates and were compacted into a block, soaked it a bit. Then let it into blender (didn’t have a food processor) however it wasn’t as smooth as it was supposed to be but I had already become tired from going to try to sieve out some hard pieces and mushy dates and then blended a small amount up to sieving out again. I should’ve used up all the paste however I didn’t want to make it too sweet so I still have some leftover paste to this day in the fridge and i have no idea what to use it for next. The reason I state these is so others will understand my mistakes. I will definitely try it again now that I have learnt what to expect. The ice cream was a bit too hard due to this and more bad mistakes. (However I was very happy when the coco cream became very stiff!) And when I left it out to soften a bit-it was definitely not the same look as your picture because the texture was grainy and when it became warm it lost that little ‘oomph’ that I managed to get into the ice cream – while it was cold. We still ate it and to be honest, it was pretty good given that I made so much mistakes, the amazing intense dark chocolate flavor with not too much sweetness paired with a bit of coconut taste and chocolate pieces. I started to like it the way I had made it. But now days are a bit cold and I still have some left in the freezer. Please try out this recipe to anyone still reading, it is a darn good challenge and a great way to experiment and have experience. Thank you Minimalist Baker! 🙂 Though all of this is said, I’m extremely happy with my not too grainy chocolate Koko vegan ice cream! 😍😘
Regards,
Ariffa.
So helpful! Yay! Thanks for sharing, Ariffa!
Ty says
Hey, is there anything I could or add do to make it last longer in the freezer?
Support @ Minimalist Baker says
Hi Ty, it will keep longer than 1 week, but it may just get a little more icy. You could try adding some sort of stabilizer, but we haven’t tried it.
Amber says
I have a package of not quite ripe blackberries I’m trying to use… Could I somehow string through some blackberry jam through this? Leave out the chocolate and sweeten the jam with dates?
Support @ Minimalist Baker says
Oh that sounds lovely! Maybe add more vanilla too. Let us know how it goes!
Tiffany Su says
Hi! Im wondering if I could use dried jujube’s instead of dates? Would that work?
Support @ Minimalist Baker says
Hi Tiffany, we haven’t tried those, but maybe! Let us know if you give it a try!
Elizabeth Cunningham says
Can you recommend Canned coconut cream or milk that does not abuse the monkeys?
I read that they are chained and forced to climb the coconut tree and retrieve about a 1000 coconuts a day! So mistreated.😱
This has been a bit confusing and controversial as some reports say there is abuse and others say there isn’t when it comes to Aroy-D. However, Savoy is a good option that (I believe) isn’t using bad practices.
Jennifer says
I’ve been trying a variety of Minimalist Baker’s ice cream recipes in the last two weeks, and was really excited to try this one. Unfortunately, it turned out a bit icy….Will try to defrost it for a bit longer before serving next time. Hopefully it’ll have the same texture as in the pictures?
Support @ Minimalist Baker says
Hi Jennifer, defrosting longer should help. We also wonder if the type of coconut milk/cream made a difference? A higher fat content will make it less icy. Hope that helps!
Jen says
Could I use greek yogurt instead of coconut milk?? I cant eat coconut
Unfortunately it’s kind of key in this recipe!
Bee Pallesen says
Truly fantastic recipe!
I modified it somewhat significantly, but it turned out great nevertheless.
Instead of using 16oz dates, I used 10oz dates and added 6oz black mission figs (soaked and blended together into a paste, of which I used all). I used full-fat unsweetened coconut milk instead of almond milk, and included some of the liquids (approx. 2tbsp) from the chilled creme de coconut. I also lowered the cacao measurement slightly (so as to lessen the bitterness and not overwhelm the other spices I included) and added 1.5tsp chili powder, 1tsp ground cardamom, 1/2tsp each of fresh ground nutmeg and ground ginger, and a light sprinkle of sea salt on top of the mix when it was in the freezer container.
The base recipe is probably the best dairy-free ice cream recipe I’ve ever come across, churn or no. I’ll absolutely use this recipe again and again in the future!
Support @ Minimalist Baker says
Whoop! We’re so glad to hear it, Bee! And we love your creativity- thanks so much for sharing!
Ivonne says
Hi! Would it be the same with matcha powder? And no need for icecream maker right!?
Support @ Minimalist Baker says
Hi Ivonne, You can find our matcha ice cream recipe here. Hope that helps!
P Walter says
Any tips on what to do with left over date paste?
Support @ Minimalist Baker says
Add to oatmeal, smoothies, truffles, and more! We’d suggest this recipe: https://minimalistbaker.com/5-ingredient-salted-caramel-peanut-butter-truffles/
Alix says
How would this work just as a vanilla version? I know the Cocao powder adds fluffiness….
Support @ Minimalist Baker says
Hmm, we’re not sure! Let us know if you try it!
Erenoa says
Are there any alternatives to the dates? Thanks so much for the recipe!
Support @ Minimalist Baker says
Hi Erenoa, we haven’t tried, but some other readers have substituted maple syrup with success. Let us know if you try it!
Hannah says
This is the ice cream of my dreams. So rich and creamy! I have made the full recipe with cocoa powder and without it. Omitting the cocoa powder (and adding some salt and more vanilla) leaves you with a cookie-dough flavored ice cream! Next time I think I’ll add peppermint extract for a mint chocolate flavor.
Thanks for the recipe!
Support @ Minimalist Baker says
Yay! We’re so glad you enjoy it, Hannah! And love all those flavor ideas- thanks for sharing!
Sarah Washington says
Can this recipe be churned? I like creamy ice cream.
Support @ Minimalist Baker says
Hi Sarah, we haven’t tried churning this one. We’d recommend this recipe instead: https://minimalistbaker.com/vegan-chocolate-ice-cream/
Snackie says
Hey there,
Just tried this recipe but when it froze, it because hard and a bit icy :(
Why do you think that happened? I managed to whip it to a good thick cream before adding flavouring and freezing…
So, this ice cream needs to thaw a bit before serving. It’s lower fat than traditional ice creams. That should help.
Roxana says
I didn’t chill the coconut cream overnight, I didn’t read that step, it’s already in the bowl, if I leave it there overnight can I start over or it is a lost cause now? :( I also already tried to whip it amd of course it didn’t ticken because I poured all of it in the bowl since the liquid and the cream were blended together.
I’d say you’ll need to start over unfortunately. It’s ideal to work with coconut cream that’s been chilled. See this post for more tips!
Palak says
Can I skip the almond milk , I made it just now but without adding almond milk it was more thick , worried that almond milk make it more icy. Since I used coconut milk.
Support @ Minimalist Baker says
That should be fine!
♥ Dana & James ♥ says
Could I use liquid- y coconut milk? All the coconut milks I’ve tried are really liquid-y. Thanks I love all of your recipes, been here since the beginning! (By the way, your first recipe pancakes are HEAVENLY!)
The thicker the coconut milk the better. Let us know how it goes!
♥ Dana & James ♥ says
OK thank you~ Later: The coconut milk was kind of liquidy it worked just fine, just a little icy for a minute but after a little bit if was just like real ice cream. Thanks Dana!
♥ Dana & James ♥
Adriana says
Love your recipes!! Thanks for sharing them. I have two questions:
– I make my own coconut milk not store bought, but is there anything I need to know or the process is the same as the canned one?
– Instead of the dates, would it work with honey or will it mess up the freezing process?
Thanks,
Adri
Support @ Minimalist Baker says
Hi Adri, we haven’t tried with it, but we think honey would work. For the homemade coconut milk, we’d suggest making it thick and creamy by using less water. Let us know how it goes!
Jaclyn P says
I’m on AIP diet so can’t have cocoa and almond milk. Can i substitute cocoa powder with carob powder and almond milk with more coconut milk?
Support @ Minimalist Baker says
Hi Jaclyn, with the carob, that should work just know the flavor can be intense so maybe start low and work your way up to taste. The coconut milk sub should be fine! Let us know how it turns out!
Jaclyn P says
I’ve tried with about 1/3 carob powder. Flavour was pretty good but the ice cream is not creamy. It goes from icy hard to liquidy, can’t get the creamy ice-cream texture. But I’m not complaining! Still pretty good as an ice pop.
Support @ Minimalist Baker says
Hmm! We wonder if it’s the brand of coconut milk? We’d suggest using one that’s thick and creamy, if possible!
Ranudi says
Does this work if I use only coconut milk by substituting the almond milk with coconut milk?
Support @ Minimalist Baker says
That should work!
Wilhelmina says
I love this recipe! This is the second time I’ve made it. This time, I added cardamom and cinnamon. I halved the recipe because we only had one can of coconut milk. The whole family loves it, even the non-vegans! Thank you! Will definitely make again!
Support @ Minimalist Baker says
Love those modifications! Thanks so much for sharing, Wilhelmina!
Erin says
Help! The texture was grainy. Everything was fine until I added the milk, and then it looked a bit curdled. Do you think my mistake was more likely that I forgot to add the milk until all the other ingredients had been incorporated, or the fact that I used macadamia nut milk instead of almond milk? I loved the flavour, I just missed the smooth, creamy texture. Your thoughts would be appreciated!
Support @ Minimalist Baker says
Hi Erin, the dates cause there to be more texture. But it almost does sound more like it was the milk? Was the milk creamy before you added it? If so, perhaps it was the stage it was added?
Cindy says
Does this really have 14-16 ounces of dates? In Australia that’s more than the can of coconut cream
Support @ Minimalist Baker says
Hi Cindy, the measurement is correct. The dates are the sweetener in this recipe, so it’s a similar quantity to what sugar would be in cups. Hope that helps!
Martina says
Hello! This ice cream seems so delicious and the comments are sooo positive! I’ll definitely try the recipe soon. I have an ice cream maker so my question is: after step nr 6 should I put the mixture in the fridge for a couple of hours and then put it in the ice cream maker? Thank you!!
Support @ Minimalist Baker says
Hi Martina, We haven’t tried this one in an ice cream maker, but it should work. We would recommend referring to this recipe or you can also search the comments to see what others have tried. Hope that helps!
Martina says
Thank you very much for your reply :-)
Ceilidhe Speirs says
Hello again!! :) if I want to make coffee ice cream, can I just omit the cocoa powder? Thank you :)
Support @ Minimalist Baker says
Hi Ceilidhe, we’d recommend this recipe for coffee ice cream: https://minimalistbaker.com/coffee-coconut-ice-cream/
Gail says
Can you suggest a vegan, no churn, coffee ice cream recipe. The one you linked to says to use and ice cream maker. Also, have you made ice cream with monk fruit 100% fruit extract and if so, how much do you use?
Support @ Minimalist Baker says
Hi Gail, We don’t have a no-churn coffee ice cream recipe, sorry! With monk fruit extract, we think it would need to be granulated to work (sugar helps prevent ice crystals from forming). Let us know if you do some experimenting!
Hayley says
Hi there,
Could I substitute the dates with maple syrup as a sweetener instead? Would this affect the texture? Thanks
Support @ Minimalist Baker says
Hi Hayley, we haven’t tried it, but we think it would work. It looks like some other readers have done so with success. Let us know if you give it a try!
Emily says
Hey, is it possible to use canned low fat coconut milk Instead of full fat since that’s the only one available to me at present?
Support @ Minimalist Baker says
Hi Emily, it might work, but it will turn out more icy instead of creamy. Let us know if you try it!
Ashley Wroblewski says
This was my first time making something like this and I was a little skeptical at first. I just wasn’t sure what to expect so I cut the recipe in half. This recipe was super easy and super quick to make. I absolutely loved the flavor! I honestly could have just eaten it without putting it in the freezer but I wanted to follow the recipe all the way through so now it sits in the freezer. I know that I will definitely be making this recipe over and over again!!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Ashley! Thanks for sharing!
Kris says
I have the StarPack Long Scoop Ice Cream Freezer Storage Container that I got off of Amazon. Can I put my mixture directly into the container without lining it with parchment, plastic wrap and foil? Thanks!
Support @ Minimalist Baker says
Hi Kris, we’re not familiar with that product. If you don’t think it will stick to the sides, you should be able to skip lining it.
Ida says
Hi, this looks delicious!! Do you mind me asking why it only stays ok 1 week in the freezer? What would happen if I forgot to eat it say? Thank you 🌷
Support @ Minimalist Baker says
We find it gets more icy over time.
Hemangi S says
Hello there!
So, I made this recipe at home since I was yearning to have the icecream due to the lockdown :'(
I am so happy to make this! It was alot runny than what was mentioned here in the blog, but I had to just give in more time to freeze it! That’s it!
Thank you soooo much for this! <3 Love from India!
Hemangi says
Hey! Can I use Macademia or any other nut milk instead of Almond milk too ?
Support @ Minimalist Baker says
Hi Hemangi, that should work! Let us know if you try it!
Daniele says
Hello! I was wondering if you could explain what the function of the almond milk is? Given that it’s such a small quantity compared to the coconut milk… Is it to make the mixture more watery? To add a different flavour in? Thanks in advance!
Support @ Minimalist Baker says
It makes it a bit lighter in consistency. Hope that helps!
rama ananth says
Since we are Diabetic, and Dates are not recommended in our diet, can we use diabetic friendly sweetener, if so, how much can we use to get just the right sweetness?
Also many vegan recipes not only use dates, but also use Banana in making ice creams, what can we substitute for Bananas.
I hope you read my comment and give a response soon,
Thank you, Rama
Support @ Minimalist Baker says
Hi Rama, we haven’t tried using non-caloric sweeteners in ice cream and aren’t sure how to modify. We would probably suggest trying this recipe instead and checking the comments to see what others have tried. It looks like one reader used Swerve with success.
Elvira says
Hello from Greece!
I’d really like to try your sweet recipe but want to try without the cococa, and get more the vanilla flavour. Is it ok if I skip the cocoa and should I add more vanilla than the recommended 1 tsp?
Also, how much of a cup is approximately the amount of dates in ounces?
Thank you so much, have a beautiful day!
Support @ Minimalist Baker says
Hi Elvira, we would recommend looking at this recipe for inspiration for vanilla ice cream: https://minimalistbaker.com/vanilla-bean-coconut-ice-cream/. 1 cup pitted dates = ~200 g = ~7 ounces. Hope that helps!
Cordula Carlin says
Love the taste of this ! It is so silky and not too sweet
mary says
Hi, i’ve been wanting to make some of your ice cream recipes like this one. Love that you incorporate coconut cream/milk and dates, two of my favorites! The one thing stopping me however is that I try to avoid canned products due to my nickel allergy, as well as, chemicals from the lining leaching into the product. So I’ve been using coconut powder with nothing added. Instructions indicate to reconstitute it with water to make cream or milk. I use coconut water to make it as real as possible. Was wondering if you’ve ever tried the powdered version and if so how should I make it so it comes out like your recipes?
I’d suggest using fresh coconut meat and blending into coconut cream!
Zaakiyah says
Hi!
Thank you for the wonderful recipe.
Can I substitute almond milk with rice milk?
Support @ Minimalist Baker says
We haven’t tried that, but it might work! Let us know if you try it!
Su says
Can this be made with Soy milk? And how to avoid ice crystals in it?
Support @ Minimalist Baker says
Hmm, soy milk is more tricky and more prone to ice crystals than coconut milk due to the lower fat content. Let us know if you do some experimenting!
Emma says
Do you have any recipes/suggestions for what to do with the “coconut liquid” that’s left over? I don’t want it to go to waste!
Support @ Minimalist Baker says
We like adding it to smoothies! It can also be frozen in ice cube trays and those ice cubes added to smoothies. Hope that helps!
Kate says
Couldn’t believe how easy this was! And for basically the $2 I spent on the two cans of coconut milk. I’ll never need to spend $14 on speciality vegan ice cream again!
I substituted about 1/3 to 1/2 cup granulated sugar for the dates, and it worked great. So delicious and fluffy and creamy! ??
Support @ Minimalist Baker says
Whoop! We’re so glad you enjoyed it, Kate! Thanks for sharing!
Natasha says
Could I use carob powder instead?
That should work just know the flavor can be intense so maybe start low and work your way up to taste.
dan says
Dana, I like the look of this recipe and want to try making it in my ice cream maker, not your freezer method. Could you tell me what I might need to do differently? I’m using the Cuisinart ICE-21 1.5 quart machine.
Thanks.
Support @ Minimalist Baker says
Hi Dan, We would recommend referring to this recipe for a method in the ice cream maker. Hope that helps!
Mary Thompson says
Best ice cream I’ve ever made. Wow
Simran says
Hey!
I am making this recipe for the first time and I had a query regarding modifying it. Can I add about 200 gm of melted dark chocolate along with 1/2 cup of strawberry/cherry compote to the mixture? I could decrease cocoa powder too in this case. Also, is the coconut flavour very strong in the icecream?
Support @ Minimalist Baker says
Hi Simran, The coconut flavor is present, but not overwhelming. Anytime you combine chocolate with coconut it isn’t as strong! The melted dark chocolate might work- though we haven’t tried it. We aren’t sure whether the compote would work, but if you do some experimenting, we would love to hear!
Adam Doyle says
Really happy with the first attempt. I made some vegan raw cookie dough to accompany this and it really went down well. I need to churn it better next time. I ended up making it too late at night and only got to churn it a handful of times before going to bed but still came out great.
Is the week in the freezer only a rough guide? Ideally I’d like to make a big batch i can dip into from time to time rather than making a small batch every few weeks.
Support @ Minimalist Baker says
Hi Adam, Glad to hear you enjoyed it! The 1 week is for best results. It may just get a little more icy if frozen for longer. Hope that helps!
miriam says
too much cacao powder. next time i will try 1/4 cup. thank you for the recipe!
Delta says
Omg this is a 10/10! Really easy recipe but fantastic results. It’s my first time making my own ice cream and after tasting this, I can’t wait to try different flavors and mix ins.
I used 1 can coconut cream and 1 can light coconut milk because that’s what I had already and for me that was perfect.
Support @ Minimalist Baker says
Whoop! Thanks so much for sharing, Delta! xo
Melissa says
Hello,
This ice cream looks amazing and I look forward to trying it. I do have one question though about blending the coconut cream. Would it work using a food processor or emulsion blender as I do not own a hand blender?
Thank you.
Melissa
Support @ Minimalist Baker says
Hi Melissa, we haven’t tried that and aren’t sure whether it would work. Of those two options, we would think an emulsion blender would be better. Let us know if you give it a try!
Mia maikowski says
Hi! I’ve loved making this ice cream so much! I’m currently somewhere I don’t have a stand mixer. Can u use a vitamix instead to whip it?
Thank you 🙏
That should work! Let us know how it goes. You could also use a handheld mixer instead?
Mia Maikowski says
It worked super well! Nice to know you can use other tools if you don’t have exact. Such a hit with my kids and all the grownups too :)
Support @ Minimalist Baker says
Great! Thanks for sharing, Mia!
Pri says
Late on the bandwagon of homemade ice cream. Oh my God! My kid and I luvvvvvvvvv your ice cream recipe. A real winner of our hearts ♥️. So creamy and delicious and worry free indulging without worrying about the ingredients. We did the no churn method and still no crystallization. The only tweaks I did are adding peanut butter and instant coffee powder.
Next time, my kid wants to try beet purée with this recipe. Hope it turns out good.
Great tips! Thanks for sharing, Pri!
Lex Robert says
Hi! How could I make this recipe strawberry ice cream instead?! Thank you
Strawberries get quite icy when they freeze, so I don’t think it’d be a good 1:1 swap. We do have a strawberry ice cream recipe in our cookbook though if you’re interested!
Wayno says
Added 4 egg yokes and one vanilla bean instead of extract. Used a Breville Mixer with ice bowl attachment and whipped for 15 minutes. Rich and creamy, almost like custard. 2nd time, added 6 drops of mint oil and made your chocolate brownie chunk recipe. Amazing. Thanks!
Whoop! Thanks for sharing!
Jen says
How much is in one serving? Thanks.
I would estimate about 1/2 cup.
Eduardo De Agosti says
Dates don’t freeze due to their high sugar content. The sugar acts as an anti-coolant.
Eduardo De Agosti says
Hope this clears up the mystery behind the date and its ability to not freeze :)
heather says
how do I get rid of the little lumps of the coconut cream? They don’t seem to blend and it looks chunky.. should I have heated the coconut cream first? It was a little hard when I poured it
Support @ Minimalist Baker says
Hi Heater, keep whipping and scraping down the sides, and add some of the reserved liquid from the can to soften the mixture and create more air! Hope that helps!
Heather says
I tried that but I got little balls of coconut, even when it was out of the freezer it was grainy tasting in texture..The taste was amazing!! DO you think I should use a whisk instead?
Support @ Minimalist Baker says
Hmm, might be worth a try!
Rebekah Jennings says
In my experience some brands of coconut milk stay grainy no matter what, like Thai kitchen or even Trader Joe’s. My favorite brand is 365 Organic (that’s from Whole Foods or Amazon), it is always smooth!
Kirsten C. says
Oh my goodness
This vegan ice cream is perfect I swear!
I love making food on my own rather than store bought, and this was THE perfect recipe to do so. I’ve already made the chocolate and I’ve adapted the recipe to make a raspberry version. Can’t wait to make dozens of other flavors! Thanks for the help–mostly because I was looking for recipes without use of a ice cream maker. It’s so much creamier, and honestly cheaper than store bought!
Brenna says
I tried this last night! So good! I made it with full fat coconut milk from trader joes and left in the liquid in the can too! I used dutch cocoa, which made it super rich and dark. I just dropped everything (including the whole pitted dates) in the blender and blended for a minute or so. It was delicious without freezing too, almost like a mousse! So yummy! Thanks for a great recipe!
Danielle says
I halfed the recipe and used the full fat coconut milk option, but when i drained it out there was only a tiny amount of solids in the can! I slowly incorporated a bit of the “milk” to thin it out. Now its chilling in the freezer and Im crossing my fingers. Should I have only added the solids? Thanks for the great recipe, as always! xoxo
Lina Montecalvo says
This recipe looks delicious! I’m wanting to make it for a vegan ice cream cake but was wondering, with 12 servings how much ice cream is in each serving?
Support @ Minimalist Baker says
Approximately one scoop each!
Michelle says
I made this today and it was SO good! I didn’t have any dates, so I just used maple syrup and instead of almond milk, I just used the coconut cream water that had been left behind in the can! It worked like a charm. Thanks for sharing this!
Support @ Minimalist Baker says
Yay! Thanks for sharing your recipe changes, Michelle!
Susan says
I dont have dates either….how much maple syrup did you use? Thanks!
Adelle Jones says
Wow just wow! Absolutely delicious thank you for such a fabulous and simple recipe
Uma Fa Leung says
Hi, this recipe looks so delicious, but how can i substitute for the dates? Could i use organic sugar cane crystals? If so how much?
Support @ Minimalist Baker says
Hi! You can supplement the dates with a liquid sweetener, such as maple syrup or agave. Or, powdered sugar. As for amounts, we are not sure as we haven’t tried it but if you test it out, report back!
Tanielle says
Can I try xylitol?
Support @ Minimalist Baker says
We haven’t tried that and aren’t sure whether it would work. Let us know if you give it a try!
Gloria Clements says
I absolutely love coconut and chocolate! I have two questions, however. How much honey would be a good substitute for the dates? Can soy milk be used in place of the almond milk?
Support @ Minimalist Baker says
Soy milk should work! I would recommend substituting with 14-16 ounces of honey. Hope this helps!
Karen says
My husband doesn’t like dates. Could I use honey or something else as a sweetener?
Support @ Minimalist Baker says
Hi Karen! You can supplement the dates with a liquid sweetener, such as maple syrup or agave. Or, powdered sugar. Hope that helps!
Reina says
yum!
Ellie DePastino says
Dana,
I love this recipe! I just put a batch in my freezer for tomorrow night, and I’ve never been more excited for a Monday. When I decided to cut out dairy and lower my added sugars, I thought I’d have to give up I’ve cream for sure. This ice cream is a lifesaver. I couldn’t resist tasting the mousse base straight out of the bowl and I literally did a little happy dance in the middle of my kitchen. I can only imagine how much I’ll like the finished product!
Thanks!
(No, seriously. Thank you!)
Natalie G says
Hi! First of all thank you for all of your amazing recipes! 👏🏻 I love the photography too ☺️📸
I am wondering two things:
– When using coconut cream for this recipe, does that also need to be pre-chilled? (Or is the chilling only necessary for coconut milk to make it separate?)
– Do you think adding peanut butter or almond butter would make it too thick in the end?
Thank you! ✨
Support @ Minimalist Baker says
Thanks so much, Natalie! For best results, we’d chill the coconut cream too just to make sure you are only getting the cream portion. We haven’t tried it with nut butter, but we think it’s worth a shot! Let us know how it goes!
theresa says
What are some things I can use to store it in the freezer?
Thanks <3
Support @ Minimalist Baker says
Any sealable freezer-friendly container will do!
Sue Key says
Hiya
I would really like to turn the vegan choc ice cream in to coffee ice-cream. Do I simply replace the cocoa powder for coffee powder or use liquid coffee?
Help pleeeeeeeaase…..
Kind regards
Miss Allergic to dairy/gluten
Support @ Minimalist Baker says
Hi! I wouldn’t add to much liquid coffee as that will change the consistency of the ice cream. What I would recommend is adding 1 ounce espresso, cooled to achieve that coffee flavor!
Chetna says
Hey
Can I use soy milk instead of almond milk
Support @ Minimalist Baker says
Hi! That should work!
Huong shiho says
Hi. I love this recipe and have made it several times. However, I just moved and there is no almond milk in my area. Can I substitute it with soy milk?
Agnes de Vette says
This sounds like a very god recipe. Recently I just got an ice-cream machine and I love to prepare this recipe with my new toy. How would it be done? Shall I just add all items or do I need some preparation for it?
Talia says
Will it work if used this recipe to make ice lollies?
Alyssa says
Hi i have tried three different times with three different brands to make coconut whipped cream it never happened once! Not with trader joes or thai kitchen or 365. Placed in fridge overnight scooped out the cream on top and still nothing after whipping for 20 mins! Its just chunky and gross, why do u think?): im using a hand mixer on medium high speed i have never seen fluffy coconut cream appear
Hope Burmeister says
I can finally have ice cream again! I really love the flavour of this! Mine turned out pretty good, but not as creamy as I’d hoped. The consistency was quite icy and chunky. Maybe I did something wrong. How do you prevent this?
Support @ Minimalist Baker says
Hi Hope! It could be the type of coconut milk or cream you used or you may have not mixed it long enough! Hope it turns out better next time!
Frankie Batchelor says
I made this and it was decadent… just marvelous and I will make it again no matter what. But….
I am sure I made some error… Resulted in a fudge like substance. Delicious but it never froze.. not even days later. I suspected some error in the amount of liquids…. the almond milk or coconut cream. A review indicated this is not what happened.
The way I read the recipe, you only use the skimmed off coconut cream not the entire can. Is that correct?
PLEASE help me identify my problem. But.. hey… it was a fantastic cold fudge!
Farheen Merani says
Hi…I cant have dates because I get bad acne. Is there any alternative to that?
thanks!
Support @ Minimalist Baker says
Hi! You could try prunes or figs!
Mary says
How much honey is 1:1 considering this is a date paste?
Support @ Minimalist Baker says
Hi Mary! 1-1 equals the same amount as the date paste (14-16 ounces)!
Richard says
14-16 ounces of pitted dates by weight or volume?
Linda says
I love everything about the recipes, however my stomach will not tolerate coconut milk or coconut cream. Is there something else I could substitute that would work just as well? Hopefully there is please let me know thank you
Megan F says
I am trying to make the recipe, but it seems to be too liquidey after blending for awhile now! Do you have any suggestions, of what I can do? There are lots of bubbles in it and does not seem to be like the stiffness that I know most icecream should have!
Mary says
Thank you thank you thank you for this recipe! Now I can satisfy my ice cream cravings with something that tastes good, is vegan and sugar free, and soooo easy to make!!!
Shanese says
Oh my goodness, delicious!!
My cans of coconut milk didn’t separate so I just poured everything in a bowl and let them sit in the freezer for a bit,..along with the beaters for the mixer.
For the rest of the recipe, I used:
•All of the date paste and a little maple syrup,
•Vanilla paste in place of extract
•Unsweetened vanilla almond milk,
and added a few splashes of Torani Classic Hazelnut flavoring syrup
Thanks so much for sharing this recipe!
Phoebe says
I have been spending my afternoon attempting this recipe but have found that the coconut cream is too oily to incorporate any fluids. The almond milk simply won’t mix. I’m very new to using coconut in general, so any help would be appreciated!
Tara says
I loved this recipe, and I will be making it many times over with different flavor combinations! I did notice it had a gritty texture. Has anyone else noticed this and pinpointed the cause? It was either the dates or I didn’t blend the coconut milk well enough, but I couldn’t quite tell.
Mairead says
Could I use this method and incorporate other flavors such as your mint and brownie ice cream? I don’t have an ice cream make and am in no financial position to buy one! My dad loves ice cream and I am trying to make healthier versions of the things he loves!
Support @ Minimalist Baker says
I think that could work, Mairead! If you do give it a try, report back on how it goes!
Kara says
Looks AMAZING – I want to make this for tonight. I don’t have a mixer- can I just whip in bowl by hand with a spoon?
Rashmi says
God bless!! This is a such a great recipe for my lactose intolerant 8year old.
Kelsey Just says
Hi Dana,
I have tried a few of your vegan ice cream recipes and I am having trouble with coconut milk v. coconut cream. Chilling the cans obviously helps to separate the thicker fat substance from the clear liquid, and I understand its role in the creamy-ness of the end result, but I seem to be having an issue getting the fattier portion to fully “breakdown” before putting it in my ice cream maker.
I have tried Thai Kitchen, Trader Joe’s, and Coco Lopez and all have turned out with gritty fat bits. What am I missing here?
Christina says
Can I use vegan chocolate protein powder?
Support @ Minimalist Baker says
It will change the flavor a bit, but if you try it, let us know how it goes!
Jess says
I did, and it came out fine
Tamara Haslip says
Would it work to use regular coconut milk instead of almond milk?
Jess says
Is the almond milk necessary? I have all the other ingredients but this and no access to soy/rice milk… Are there any other ingenious substitutions or can I just leave out?
Support @ Minimalist Baker says
Hi Jess! Coconut, perhaps?
Jess says
So I went ahead and just tried making it…Many obstacles stood in my path. Firstly my food processor broke so I chopped the dates by hand and spent an hour squeezing them through a sieve to make a paste-all for the love of ice cream. My coconut cream (it was definitely cream) had the consistency of milk and no amount of hand whipping (I lost my electric beater!) could thicken it… after almost three fretful hours of chopping, squeezing, beating and measuring, I finally threw all the ingredients together, added more vanilla and plenty of ground instant coffee and looked miserably at my watery concoction. After adding all the dates it was a little thicker, but nothing like I’d hoped. I bunged the whole lot into an ice cream container and tasted it. It was not good (unsurprisingly!). Nevertheless I put it in the freezer. The next day I opened it up- and was amazed. Something, and I don’t know what, had happened. The surface was smooth and it had hardened. I tentatively watched my spoon scoop through the familiar texture of ice cream. I braced myself and tasted it. No clue what magic happened in the freezer last night but it was incredible. I could barely even detect traces of coconut. Due to all my mishaps it had the consistency of a dense creamy frozen mousse- but I loved it! I can’t believe the recipe still worked after all my failings and I can’t imagine how insane it must be done right! And I hate coconut! I ran around like a madperson feeding it to four non-vegans. ‘suuuree I’ll try your vegan ice cream’. They put the spoon in their mouths. Their eyes fell out. Thank yoouuu so much from a newly veganised vegetarian who was worried about missing out! Sorry for the crazy review- you have made me very happy.
Lanasia says
Hi – have you ever tried replacing coconut cream with cashew cream?
Support @ Minimalist Baker says
Hi! We haven’t tried this one with cashew cream but I think it should! Give it a whirl and let us know how it turns out!
Theresa says
Hi, was wondering if this could be made into vanilla instead by omitting the cacoa and replacing It with more vanilla extract… what are your thoughts? Chocolate was awesome btw… this is a go to from now on ??
Support @ Minimalist Baker says
Hi Theresa! While we have not tried that, I think it could work! Alternatively, you might like this one :D
Emily says
This ice cream is amazing! I am 8 months pregnant and looking for date recipes plus I’m always craving ice cream and this was a perfect match! I have an ice cream maker so I just combined all the chilled ingredients and ended up using the whole can of coconut since I didn’t have to worry about whipping and then let it churn for 30 minutes and it came out perfect! A great dark chocolate ice cream! I will definitely make it again!
Support @ Minimalist Baker says
Whoop! SO glad you enjoyed it, Emily! Thanks so much for sharing! xo
Rachel says
Mine christilized and didnt work
Im realy upset
Mary says
I figured out how to make this using date sugar (used 1/4 c and 1/3 c of cacao) and it was really good, but VERY rich. Mine froze hard as a rock and I decided I like it better kept refrigerated (it’s like a chocolate mousse!) I didn’t use almond milk, but instead just used part of the coconut water. That might be what made it freeze so hard. Still, it is quite good, thanks for sharing the recipe!
G-Reg says
Mary, Did you use the date sugar (1/4 c) and 1/3 c of cacao in addition to the 2/3 c cacao powder in the recipe (so, 1 c cocao powder total)? Did you add any liquid to turn the date sugar into a paste? Thanks in advance!
Mary says
Could you make this with date sugar (which is just pulverized dates) rather than whole dates, and if so, do you have any thoughts on how much date sugar to use?
Thanks!
joe says
Hello
Re coconut cream I have a packet of solid creamed coconut. How can I use this?
Support @ Minimalist Baker says
Hi Joe! This article may help! Good luck!
Debi Ogden Corona says
I can’t eat dates at this times. What other ingredients can I substitute for dates?
Btw, this looks amazing!
If not vegan, honey is best. Otherwise, try maple syrup!
Rita says
This looks great! I was wondering if I can use date molasses instead of dates as I currently don’t have a food processor or a blender.
Chloe Norman says
Hey Dana
I want to make this for my friend but she’s also allergic to coconut. What could I substitute the coconut milk/cream for?
Thanks a million
Hmm, that’s tough. I honestly don’t know if any other subs would work! So sorry, Chloe!
Felix says
Hi,
What’s the shelf life of the finished product?
Thanks!
Support @ Minimalist Baker says
Hi Felix! It will keep in the freezer for up to one week, but best when fresh.
Leah says
Can you substitute the dates with prunes?
Jana says
My attempt at this recipe is currently waiting in the freezer for Christmas day to arrive..I’ve left out the cacao powder (turns out we already had too many chocolate recipes lined up – whoops!), but the spoonfuls I stole from the mix pre-freezer is promising DELICIOUS things!!
Gigi says
Hi Dana,
I noticed that a your ice cream recipes are similar to your pie filling recipes, using either coconut cream, cashew cream, or both.
1. Do you think the ice cream recipes could be poured into a pie crust and either frozen or refrigerated until thickened/hardened?
2. Can cashew cream be replaced with coconut cream in the pies/ice creams?
Thanks for the great recipes!
Edi - SunCakeMom says
I’ve been experimenting with the perfect sugar free Ice cream but only succseed with the fruity ones so far. I must try this with the coconut cream!
Kiden says
I made this ice cream and it tastes sooooooooo good! It’s chocolate-y and guilt free, wow! No refined sugar and no dairy ??
Love love love this recipe.
Susan says
What size pan pkease?
Mary Ellen says
Hi Dana! I’m wondering if I could substitute the coconut cream with cashew cream (water soaked cashews blended with some dairy-free milk)? Thanks!
Support @ Minimalist Baker says
Hi Mary Ellen, haven’t tried this one with cashew cream but I think it should! Give it a whirl and let us know how it turns out!
Mary Ellen says
Will do! Thanks! :-)
Yanis says
I tried this recipe a few days ago but I’m not sure what I did wrong. And I was so looking forward to this ice cream. Mine turned out a lot darker in colour than shown and with an overwhelming cocoa flavour (causing me to add sweetener in excess and watering down the mixture), and I’m 99.9% sure used the right measurements at first
Erika says
Thank you! Just figured out that my daughter is most likely lactose intolerant, and we had just discovered the beauty of regular no churn ice cream- will give this a go! And we eat vegan atleast once a week!
Alex says
I made this and it tasted great but the next day it was completely solid. Is this how it is supposed to be? Is this why you suggest we leave it outside of the fridge for 20 minutes before scooping(although mine wasn’t soft for at least an hour and a half)?
Odd! It definitely benefits from sitting out so it’s scoopable. But it shouldn’t take that long. Did you alter anything?
Alex says
Hmm, I did substitute the almond milk with a different milk because of my friend’s allergies! Will definitely try again!
Kace says
Thank you! I love this recipe and I so wanted my attempt to work but my coconut cream seemed to split when I was whipping it. The result still tasted amazing but the texture was a bit grainy. Any thoughts?
Sarah says
Could I use maple syrup instead of dates?
Terri says
it says total time 30 minutes, but the recipe says to freeze for several hours… big disappoint if looking for a fast treat
Sarah says
Would I be able to modify this to make mint chocolate icecream? Would the dates be tasty with mint??
See this one!
Jess says
I made this for a family BBQ on Saturday and it was an absolute winner! I put dark choc chips in it and the crunch really worked. Highly recommended! I used all of the date puree and the cocoa powder. Stunning and I’ll be making more. All the family couldn’t believe it was dairy/sugar free (apart from the choc chips of course)!
Mary says
This was nasty taste. Thought I was eating cocoa pepto bismal. Threw it in the disposal. Yuk!
Emily says
Could I replace the almond milk with coffee and take out the cocao powder to make it coffee ice cream?
Michelle @ Modern Acupuncture says
This looks absolutely incredible. Can’t wait to try it today; it’s supposed to be 90 degrees! Perfect opportunity for healthy ice cream on the porch :)
FoodieMamaPro says
This looks amazing, but I have an anaphylactic allergy to coconut. :-(
Can you suggest anything that might work as a suitable substitute for the coconut cream? (I am fine with all other nuts.)
Thanks in advance and looking forward to your reply.
This ice cream recipe is definitely best for coconut. But what about subbing almond milk in this or this recipe?
Chelsea says
My brother is allergic to Almonds and we didn’t have any other type of milk so we just left it out completely and gave it a shot. It’s only been in the freezer for about an hour but it tastes amazing. So creamy and delicious. It’s kinda like a thick chocolate moose at the moment and I’m not sure if it will turn into an ice cream consistency with out the almond milk.. But it still tastes great.
Rachael says
Mine turned out grainy like somebody else previously said. This has happened to me before when working with cocnut cream. I’m not sure if my mixer isn’t powerful enough to really “whip” the cream or if I should have just done it for longer? Maybe it could even be a temperature issue? I’m not sure. Any advise? Flavor was amazing, loved the recipe.
Melissa says
Thank You Dana!
I just finished making this recipe.
I used Almond Breeze unsweetened vanilla flavour milk, TCC Premium Coconut milk (can), Van Houten Cacao powder, Medjool Dates and Rum extract/essence. While cleaning up, I licked my batter spoon once and immediately I wanted to eat all of it! It’s tasty when creamy, then it’s going to be amazing as ice cream.
Emily says
Is there any way of using the same instructions on making a no churn vegan ice cream with a different flavor?
Hmm, I haven’t tried that, but I’ll add it to my list!
Can says
Lovely! My main problem with ice creams without machine is the freezing temperature. I guess my deepfreeze runs too hard and turns everything into a mass of ice which eventually leaves us staring at your lovely pictures with smooth ice cream rather than enjoying ours. Does anyone have tips for ideal temperature to keep such an ice cream?
Thank you
Kim says
Stir every 1-2 hours to keep air in the mixture. Worth a try.:)
Nicky says
Dana,
Recipe sounds great, BUT I’m highly allergic to coconut products. Is there a way to make it almond milk and something else to substitute for coconut richness and fat? And if so, in what proportions?
Thanks!
FoodieMamaPro says
I have the same problem (coconut allergy), so I would also like to find suitable substitutes. If anyone has any ideas, I’m sure we would both appreciate it!
Lisa Tonkovic says
Question: Your recipe calls for 14-16 ounces of dates, is that correct? It seems like a lot.
Hint: After the can of coconut cream is cold, open it from the bottom and pour off the liquid. This makes it much easier to get out the cream.
Mine is in the freezer right now. I cannot wait to share it with my family!
Josette says
That’s a great idea can’t believe I didn’t think of it!
Josette says
That’s a great idea can’t believe I didn’t think of it! Also was wondering how much honey or maple syrup would you use to replace the dates
Katie says
Yummy! I definitely put the pan in hot water to let it soften more quickly.
I much prefer the cold bits rather than the mousse-like parts, BUT still delicious.
Perhaps putting them in a Popsicle mold, or ice cube tray, would be a better alternative to the pan (stick vs. scoop). At least for me. :)
Thanks Dana for such an incredibly delicious recipe!
That’s healthy too. ;)
Helena Fleming says
Can i use the coconut water instead of the almond milk?
Zosh says
Looks amazing! Can you use rice milk in place of almond milk? X
Mel says
Thanks for the recipe, which I adapted. I substituted 1 banana for half the quantity of dates. I also added some dark agave and used 2 x small cans coconut cream which was very thick and delicious. Yummy. The chocolate was strong and rich enough to make it taste like chocolate ice cream with a tang of banana and coconut rather than the other way around.
Abena says
I am never sure what one is supposed to do with leftover liquid so I just went for it, and whipped up the entire tin (after about half an hour in the freezer – I live in the tropics but that was still fine). I then added the date paste, cocoa powder and some agave nectar (as that’s all I had on hand). The result was a delicious sauce, that became a yummy mousse and this morning is an ice-cream my kids are begging for. My eldest commented that it was a little ‘bitter’ but still cleaned his dish. My younger son just asked for the eldest’s bowl to lick. Says it all really.
Maria José says
Will it work with dates syrup? I live in Qatat and dates syrup is really easy to get.
Kim H says
Mine turned out more like a mousse, it won’t melt :( I don’t know if anyone else had this problem or not? The flavor is wonderful though, don’t get me wrong.
I saw where you noted that you may not need as many dates with coconut milk as you would with cream…but only after I already had the days soaking so I tossed in another can of coconut milk. Maybe that’s what’s up with the texture? I’m just sad that it’s not melting x’D I also added in 1/2 tsp of almond extract.
Jodie says
About 2 hours after I’d put this in the freezer it was delicious. Then I left it overnight, and the next day it was rock hard. We have to leave it on the side for a couple of hours, before it was soft enough to serve. Any tips?
Terri says
Does it taste like coconut?
Jodie says
not very strongly. it mostly tastes like chocolate
Jesse says
Me and my husband just made this ice cream, I can’t get enough of that flavor! Once it was put in the freezer I licked every thing the stuff touched, haha, I needed something sweet! I can hardly wait until it is ready to eat! This was a great recipe and I will be making it again! (soon)
Sharon says
I made this “ice cream” the other night and was so excited before I put it in the freezer. It was delicious and so creamy and smooth. Then it went in the freezer. Not sure what I should have done differently, but the frozen texture is grainy. The flavor is still awesome, just not velvety smooth anymore. Also, some observations from a complete novice…The recipe says to make the date paste in a food processor. Follow the instructions. I thought my almighty vitamix would be fine and eventually it was, but it was a lot of work and I don’t think the vitamix was happy about it. Secondly, getting the coconut cream out of the can requires muscle. And lastly, if using a stand mixer, make sure you scrape the bottom a couple of times. You end up with a few small solid slabs of coconut cream if you don’t. I will definitely make this again and hope to improve on my technique. Any suggestions are appreciated. Glad to have found this site. Thanks.
Kasssidy says
I’m wondering if the reports of graininess has to do with the type of coconut cream/milk used. Many of the canned varieties add a thickener/binder (?) that seems to keep the coconut milk from changing texture, which if not present could mean that when cooling the texture goes from creamy to grainy. Not sure, but I’m going to try this with coconut milk from a tetra pak and see how it goes (no binders or thickeners present).
As far as the making of the date paste – I recommend soaking the dates in a little warm water beforehand. If you know in advance you’ll be making the ice cream, you can even toss them in a jar with water and stick it in the fridge overnight. Any time I make desserts with dates that require blending, I do this. It makes ALL the difference!
Ernie says
Thank you x 3, this recipe is the BOMB. I rate this 6 stars :-)
Marju says
Hi, I tried the recipe but for some reason my one went completely wrong. When I took it out of the processor, it had separated the liquids from solids, it was all chunky with the liquid lying at the bottom…I did follow the instructions carefully…Do you have any idea what could have caused the problem?
Melissa says
Most food processors are for solids only. Use a blender to mix liquids and solids together, use the pulse button.
Maleza says
Look soooo nice! I would like to know if I can use more Coconut milk in stead of the Almond Milk. I Am allergic to most nuts.
Kristine says
Are you allergic to deez nuts? ;D
Emily says
I love you.
No really. New to veganism. And I didn’t win an ice cream machine yet…. ;) So I am so happy to have found you!.
Ha! Love it. Thanks for the sweet words, Emily!
shoshana says
this is amazing- swirled peanut butter and chocolate chips into it..this could be served as a mousse and be wonderful that way as well in a parfait glass with a bit of the whipped coconut cream in between layers of mousse – my husband and i had a hard time putting into the freezer-we wanted to eat it right out of the mixing bowl!!!delicious!
Meredith says
Oh my goodness!! I’m so glad there’s someone like you in this universe on the web!!!
My sister had learned that she was allergic to dairy & intolerant to gluten a couple years ago, so giving her the sweet things has been more than a little challenging. I’m a pastry chef that got out of school a year ago so I’ve been really trying to learn more about alternative baking styles for the intolerant & allergic… I was mostly taught the basics but we dabbled a little in gluten free vegan things.
Anyway, I wanted to tell you that I used a couple of your recipes… Not just this one.
I made a rocky road snickers ice cream cake.
I wish I would’ve taken pictures of it before it was devoured by her & her friends as for it was her bday cake.
I used your no churn recipe (as I’m too poor still to buy my own ice cream machine): & just didn’t add the cocoa in it… Sorta like your snickers sea salt ice cream recipe with the dates & vanilla.
I then made a vegan brownie:
Melt over double boiler & keep warm:
-5 bars of vegan 70% choc (I think they were 12oz ea.) I used organic nectars.. Pretty good
-4 tablespoons coconut spread (pretty much coconut oil)
Whip:
-5 tablespoons honey
-1 &1/2-2 cups almond milk
Mix dries:
-2&1/2 cups gf King Arthur AP flour
-a pinch of Xanathum gum
-a 1/4 tsp salt
Baked @350F
—-
Chilled a 6″ cake pan lined with parchment
Alternated in layers of icecream, brownie bits, halved vegan marshmallows, vegan caramel (see below), roasted salted peanuts, & cocoa nibs.
date caramel with a little maple syrup, honey & puréed date. Cooked in pot over medium/high for 8 minutes (or until a darker Amber color)
Everyone loved it (even the gf, vegan haters)
Thank you again for this no churn recipe!!! I don’t think I could’ve pulled this off without this part! Lol
Will be stalking you like cray cray! ??
Happy sweeting!?
Yay! Thanks for the kind words and for sharing your experience, Meredith! xoxo
Nikki says
Hello, I just made this recipe today. No churn choc vegan ice cream. It was kind of like a powdery taste when I ate it. Really disappointed, would it be the dates? Or something else. Just didn’t taste creamy. I used 2 tins of full fat coconut cream. I whipped it. Should I have put it in my vitamix? Any suggestions would be appreciated. Thanks Nikki :)
LC says
I was just wondering if you could substitue the almond milk with rice milk? Thank you!
rachel lemons says
hello do you think this would work with soya milk instead of almond milk as im not keen on it also havnt made many vegan sweet foods but this ice-cream sounds delish!
Rachel says
I’ve made it and it’s in the freezer – the mousse is YUMMY! I didn’t have any almond milk so I just used some of the leftover coconut milk. It looks exactly like yours, and tastes amazing! Wondering what effect that will have on the result. What does the almond milk do??
Charla McMillian says
Hi Dana,
Fantastic recipes and website! I simply turned this into straight vanilla (I don’t particularly care for chocolate), but I still have one question: how do I prevent ice crystals from predominately in this ice cream? As it melts down, after having left it out for 30-60 min., it tastes like ice milk, delicious but slightly crunchy. What am I doing wrong?!
Please help me!! I need this for ice cream (MS, now eating dairy-free, wife is casein-allergic).
PLEASE respond.
Thank you so much,
Charla
Meredith says
Hi Charla,
It’s possible that you didn’t chill the coconut milk/fat enough before whipping it up… I actually did the same thing as you… I didn’t want to go the chocolate route, I just went the more plain vanilla date version.
It’s also possible that your coconut milk wasn’t whipped up enough before you put it in the freezer. (I actually put the coconut milk from the cans in my mixer bowl directly in the freezer & left it there for 1 hour… Or until parts of the fat was freezing on the sides of the bowl. Then I whipped it until medium peaks started forming in my mixer.
It’s also possible that you didn’t purée the dates enough (I processed the crap outta mine). ?
I hope these might help!!
Katie says
Forgot the stars :)
Katie says
This recipe was so incredibly simple and the end result was delicious. Thank you for sharing it. I made one small tweak on account of having forgotten to buy the almond milk – I used some of the liquid left over from the separated coconut cream. 6 thumbs up from our little family.
Christeen says
So, I just plopped the mixture in the freezer and it tastes delicious already! Unfortunately, my chilled coconut milk cans did not yield nearly as much as your photos, so I am thinking next time I will chill an additional night. Can’t wait to taste it once it’s nice and frozen!
Quinn says
I am allergic to dates, would this still be good without them?
Wrightieo says
OK…It would be soooooo great if these recipe blogs would have a ‘SORT’ feature and a check box so people could check the box if they have ACTUALLY MADE the recipe and I could find those responses easily instead of sorting through mounds of people writing ‘yum’ or ‘looks delish!’. Am I missing it?? At least people might try to use the rating stars. Sorry…its just frustrating because blog photos all look phenomenal but sometimes the results are less than stellar. Wasting cans of coconut cream and other organic ingredients gets awfully pricey to use on experiments. Just a thought.
Anyway…..Yum! It looks so delish! I cant wait to try it!! (j.k)
Katie says
I made this yesterday for my son’s birthday today and it turned out beautifully. I will definitely be keeping this recipe on hand for other special occasions as it was so simple to make and works for my family with all our tricky dietary intolerances. I hope you have the same success as I did if you try the recipe out yourself.
Pat says
Hi sweetie. Can you give me the amounts of each ingredient for the coconut and date ice cream please. I’m waiting with bated breath to try it. Just made a Honey and Ginger ice cream for the first time making ice cream and it was scrummy. ttfn. Pat x
Sancha says
Hey I added to much milk to my ice cream and have no more coconut milk to add is there another way to make it thicken
More dates or cocoa powder?!
Susan says
I think I will dispense with my fancy ice cream maker and just use this recipe!! It is creamy, healthy, and the most delicious ice cream I’ve had in a long, long time! And it’s so easy, using the coconut cream as the base. My whole family fell in love with it! I made a few substitutions and adjustments, like using a thick syrup made from a stevia mix instead of date paste, and adding a tablespoon of creme de cacao, and using a special dark cocoa powder blend of cacao and dutch processed cocoa. I think next I will try some peaches and cinnamon to this. Definitely going to be a staple and “go-to” recipe in my repitoire!
Lauren Gaskill | Making Life Sweet says
I adore this ice cream recipe. So simple, smooth and delicious. Thank you for sharing this little bit of heaven!
Great! Thanks for sharing, Lauren! xo
Julianna Horvath says
Can I use more Almond milk in the place of coconut milk?
Gloria Thomson says
Can this be made without adding any dates at all? Thanks!
CALIA BATTISTA says
she said honey works!
Sandra says
Made this earlier. So good! I subbed half the coconut milk for oat milk ’cause I only had one can coconut milk at home. I added both cocoa and espresso and oh my! Just had this now, after my work out and oh, I did not want to stop eating! Thank you!
Natalie says
Hi there! I just made this and am looking forward to tasting it tomorrow after it freezes :) The recipe was pretty easy and quick!
I do have one question—is there a reason you recommend only keeping it in the freezer for up to a week?
This seems like such a short life for anything in the freezer, especially ice cream. And with this being such a rich, high fat content ice cream, I can’t imagine eating the whole thing in a week! I even halved the recipe but it still yielded a large amount.
It will keep for longer, but it just tastes better the younger it is!
Natalie says
Fantastic! I just had a wonderful thought—this ice cream would be PERFECT as a popsicle! Because it doesn’t get soft quickly, I feel like this on a popsicle stick would be the most perfect summer treat. I’ll have to try it next time :)
Applewriter says
I have never had any luck with making vegan ice cream at home before, (except with frozen bananas) but this! THIS!
I somehow managed to let it freeze overnight, and when I tried some in the morning, my eyes rolled to the back of my head and I was in love!
I cannot believe how amazing this tastes. It’s the hottest day of the year so far in the U.K, and I am going to have fun fun fun in the sun sun sun.
Thank you.
Wonderful! Thanks for sharing!!
Pia says
OMG cant wait to try this. Can I half the recipe and make it since its just my husband and I and we have an occasional sweet tooth? Thanks.
Brandy Krauland says
Could you help me out, I made this, it was delicious, but oh so hard to scoop out. It was more like ice cream shavings. It wasn’t pliable until sitting out for a couple hours and who has time for that??? Did I do something wrong?
Next time, let it thaw for 20-30 minutes before scooping! And use a hot scoop.
Cherish says
If I wanted to make this strawberrie flavor,, how should I go about it without changing the texture?
Dre says
I just made this and it is in the freezer now…
I used the separated coconut milk/date paste base along with the method for preparation for this recipe and borrowed the proportions from the “green tea coconut ice cream” recipe to make this a no churn green tea ice cream :) (no chocolate).
It tastes great already (I licked the spoon!).
We will see how it sets up!
Thank you for the recipe!
Rosa Rosa says
How many onces of coconut milk before you scoop the water out?
Mina says
Hi! Just wondering, can I use regular cream/milk instead of coconut cream and almond milk to create this recipe? Would love it if you could answer that !! Thank :)
Should work!
Jolene says
Is there a way to replace the dates in this recipe with something else?
CALIA BATTISTA says
She said honey will work!
Angie says
I’m lying in bed after a great night entertaining guests. I wanted to comment on the recipe before calling it for the night. IT WAS AMAZING! A total hit. Thank you so much for the recipe. Greetings from The Netherlands.
Yay yay! How wonderful you’re following from the Netherlands. So jealous!
Kelly says
Your website and recipes look amazing! I cannot wait to try this recipe and I also included it in my latest blog post! Thanks;-)
Korri says
Since you use coconut milk, does it taste like coconut?
This recipe sounds amazing and photos are drool worthy, but I don’t like the taste of coconut. If it does taste like it, are there any alternatives?
Cheers,
Korri
Sabina King says
Hi all,
I put my coconut cream in the fridge over night and it was hardened but when i tried to whip it it just turned back to watery milk, how can you avoid this?
katherine says
Hi, would this come together using full fat raw milk instead of the coconut and almond milk? Thanks!
Rnew says
Folks, while this does look amazing, don’t be fooled by words “vegan” and “natural sweeteners”. That is a heck of a lot of dates. If 1/2 a cup of this ice cream is 242 calories thats twice the calories, twice the saturated fat and almost twice the sugars of a dairy chocolate ice cream. Its great if you’re looking for something vegan, but don’t think that you’re getting something healthier.
Caitlin says
can you substitute almond milk for something like coconut milk? I can’t eat almonds, but I would really really REALLY love to try this!
also can you swap cocoa/cacao with vanilla bean or other flavours?
thanks! :)
Christina says
This recipe came out amazing!! So rich and easy to make! Thanks a ton for giving me my new favorite treat!
Aysha says
Would you happen to have a no-churn recipe for non-dairy Butter Pecan ice cream or is there away to convert this recipe? Looks great and super user friendly!
Kacey says
Definitely going to have to try this because DAIRY FREE! Wondering, could lactaid milk or vanilla soy milk be sub for almond milk? I’ve never tried almond milk and I would hate to have to only buy it to make ice cream every now and then!
Angie says
I subbed the almond milk with soy milk. (is what i alreaddy had) and it worked too.
Julia says
Another stunning recipe from the best good blog on the web!! This ice cream is actually far better than so much of the ice cream out there. Can’t get over how good it is, I’ve already eaten most of it and I only made it this morning. Thank you, thank you!!
Lindsay says
Hi! Can coconut cream be whipped in a Vitamix or with an immersion blender? I find myself sans mixer. Thanks!
I’d think a vitamix would be best! But an immersion should work, too! Just make sure your coconut cream is chilled and firm!
mickaella says
I made this last night and left it in the freezer i went to see how it turned out this morning and it was rock hard :( Do you have any tips on how i could fix it or what to do next time in order for it to not do this?
Kristina says
Could you omit the unsweetened cocoa powder from this recipe?
Yes, just sub it with another flavor or it might taste a little bland.
Maria G. says
This looks absolutely delicious! I’ve been thinking of how you could make a good vegan ice cream. Thank you for the insight about the dates!
jess monaco says
this sounds so effin good.
Emma-leigh says
i made this with a food processor and i only had coconut milk, will it still work?
Emily says
Would I be able to throw the ingredients into an ice cream maker instead of mixer… Yes, I am one of those people with an ice cream maker. P.S. I love your recipes. Making the Peanut Butter Cup Pie tonight. (:
Erika says
I made this tonight- It is incredibly rich! I’ve made ice creams this way before, but never have they tasted this good. Perfect combination of ingredients. Thanks! :)
Elim says
Wow, that looks so delicious! And innovative. I’ve never tried anything beyond bananas, thank you!
Robin says
Hello :) I’m gonna make it for sure! One question although, do we need ice cream maker?? Because I haven’t got one :/
Ashlie says
I love this recipe and plan to try it, however, I’m not a big chocolate fan. How can I make this vanilla ice cream? Thanks!
Luli says
How much coco nut crean do i need 2 oz? 3 oz? 2,14 oz?
Approximately 2.5 – 3 ounces! I would recommend adding 2 ounces first, then adding more in in smaller increments until desired chocolate flavor is achieved.
Luli says
thanks!! i love your blog!!
Claudia says
I think mine is going to come out more like a frozen smoothie :'( When I opened the cans of coconut cream they looked like coconut milk, they were soooo liquid and not creamy or anything like yours . I still decided to give it a try , whipped it with the date paste and vanilla…. added some mint and now put it in the freezer in the loaf pan but it just looks like frozen coconut milk :'(
Nella says
This reply comes extremely late and my intention is not to give her advice (obviously, she made this seven years ago) but everyone should read coconut cream or milk comparisons before buying any of them. I bought a can of coconut cream and it was soupy and gritty, there was no way it would turn into whipped cream. Then I read a blog post about coconut milks and creams, and they said that the product I used was “absolutely useless for whipping” and recommended to use it for cooking instead.
Luckily, there was this other product that they said was excellent for whipping. I went to buy it, and it turned out perfect! My ice cream is now in the freezer and it looked great, I also added a few peanut butter drizzels in there.
Ellen Lederman says
Loved this! Have an ice cream maker but wanted to try this. Creamy and flavorful. Easy to make. I actually liked it before it really froze completely. Takes forever for it to soften…even an hour out of the freezer sometimes barely makes a dent!
Claudia says
Wowww this looks amazing! I am thinking about doing it right now! hahaahh I am not a fan of chocolate ice cream or cacao in this case. Do you think I can skip the cacao and date paste , and just whisk the coconut cream with vanilla (for a vanilla ice cream) perhaps with some fresh mint leaves so than I can add some raw chocolate brownies like your Vegan Mint Chocolate recipe?? Or even add peanut butter cookie dough <3 aughhhh and wait to make this! I really appreciate your response. thank you!!
Tracy | Pale Yellow says
I’ve been pinning tons of soup and biscuit recipes for fall, but I’m always in the mood for ice cream! This looks great!
Sharon says
Hey, I put this in an ice cream maker! It’s delicious!
Oh good! Thanks for sharing!
Sharon says
Hi, do you know what would happen if I put this in an ice cream maker?! Thankyou
Andrea says
Love this recipe, and the fact that it is no churn! Can I ask what type of ice cream maker you own? I am thinking of buying one, though is it worth it? I mean does it take up a lot of space?
I love this one! It takes some space, but I use it so often that it’s worth it!
Andrea says
Wow! Love this recipe, and the fact that it is no churn!
Lindsay says
I just popped it into my freezer! I can already tell it’s going to be great!
I was wondering though….do you have any suggestions as to what to use the other coconut milk for? It just seems like such a huge waste!
Esprit says
Smoothies! Or anything else you would put coconut water in, but smoothies and juices are my favorite.
Ginny Rodgers says
I could hug you for this! Xo
Heather says
This recipe was awesome! The vegan, no churn chocolate ice cream was so creamy and it tasted just like true-blue ice cream, I would never know the difference if I hadn’t made it myself! I must use more dates, more often, the method you used made it so much easier to incorporate it into the recipe!
I just used dark unsweetened cocoa powder and it turned out fine as well!
Lovely! Thanks for sharing, Heather!
Maria Trader says
My friend made this recipe last night for our girls night and it was SO good! I plan on making a batch for my own family tomorrow night. Thank you!!
Yay! So glad you enjoyed it. Thanks for sharing!
Kevin | keviniscooking says
You had me at No Churn! This looks fantastic and I’ll definitely be trying this one. I recently got some PBP and was looking for just the right recipe to incorporate it in… this will do the trick! Thanks and I love your site and photographs.
Caitlin says
This looks delicious! Dates are my favorite dessert! I wonder if anything could be used in place of the coconut products? I do not tolerate coconut well. Leads to awful stomach aches! But also lactose intolerant so can’t sub in dairy products…would live to try this though! Any thoughts?
If you can handle cashews, that may be a good substitute! However, cashews kind of need churning, otherwise they can get icy.
Brittany says
I’ll take two scoops please.
Ashley says
So this ice cream turned out AMAZING…photos to post soon….but I was wondering, what uses ARE there for the liquid left over from the coconut milk cans?? Can I use it like coconut oil? Just curious….
Tamara says
Too good for words and so easy! Added some maple syrup though.
Kristin says
LOVE this!! Can’t wait to try it.
Beth @ Eat Within Your Means says
“I hear the cries of the people, of you who are weary of one more appliance; the cost, the space, the time it takes to pull it out of that dusty corner cabinet, etc. ”
I totally picture you standing on a stage yelling this out at a huge crowd and everyone chanting “NO MORE CHURN!”
Seriously, this looks awesome. Love the usage of dates!
Mo | memo2munch says
Ohhhhkay, srsly having some dairy-free ice cream envy ova here. Also, I’ve got some dates I’ve been meaning to use so I’m making this over the weekend FOR SURE!
I’m really glad this doesn’t require an ice cream maker! In our little apartment my roommates and I have already used up our counter space real estate with a toaster, toaster oven, panini press, food processor, and donut maker (necessary), so we and our stomachs appreciate getting to make ice cream without sacrificing any more space!
Carole says
Whoa! This looks awesome… I don’t have an ice cream maker :( (small kitchen… boo!) but have always wanted to make my own ice cream! Thanks again for this awesome recipe you guys! I just love your site!
f. says
just moved from italy to mauritius, and here no vegan (soy/rice…) icecream exists! i could die!!!
so i will make my own, with this amazing recipe like… everyday!
coconut milk/cream is so cheap here compared to italy. thank you thank you thank you. i am a new woman
Kyla @ Two Cups Cacao says
I have no ice cream maker and I’ve been wanting so badly to make my own ice cream, but all the recipes I’ve tried never were quite the same… but this one looks fabulous! I am going to make this as soon as possible, even if I have to make a couple substitutions. It looks so delicious!
Thalia @ butter and brioche says
As I don’t have an ice cream maker this recipe is perfect for me.. love that the recipe is vegan too. Thanks for sharing it, Pinned!
Meriem @ Culinary Couture says
You just made all my dreams come true.
Wendy says
O.M.G!!! ‘Nuff said!
Lindsay @ The Local Taste says
Ahh this is so genius!! I can’t get over how creamy this looks. I need this ice cream! You guys are awesome!
Alissa says
Just thought I’d let you know that this is like the third time today I’ve clicked on this page just to look at the ice cream photos. I can practically taste it!!! This stuff looks amazing.
Jessica I. says
This looks DEE-licious! I’ve been craving ice cream for the longest and kept putting off making it because I just knew it wouldn’t be quite the same without an ice cream maker, but this stuff looks dreamy! I can’t wait to try it!
Question: will this recipe work well sans the cocoa for a nice vanilla flavor?
jenna @ just j.faye says
WHAT?! This is the ice cream of my dreams!
Bridget Moss says
This looks amazing! Recently had to go dairy and gluten free for health problems, so this is exactly what I need!!
Alanna says
Whoa! YOU are magic.
rachael says
Can you use vanilla almond milk? I imaging it would just make it sweeter, right?
Yes! Correct.
Kathy Mader says
Oh golly, Dana. I can’t stop laughing…your sentence about Ugh, people with their fancy ice cream makers…ugh……well, that cracked me up for some reason. I bought an ice cream maker at Tuesday Morning over a year ago…very nice, simple, reasonable price. I’ve used it…are you ready…once. My dad loved the ice cream, at least. It was plain old vanilla…wanted to start simple. Will be trying your recipe.
Susan Pantle says
It does looks DELICIOUS!! I can see myself watching football Sunday with a chocolate ice cream cone!
Mariela says
Awhhh man! This looks amazing!
Hannah Elizabeth says
YAY!! Someone’s looking out for us poor non-ice-cream-maker-owning people (I have so said those same things when I run into an ice cream maker recipe)! :) This looks so yummy, and I’m sure will go on my list of “Dana-treats-to-try”. Oh, BTW, I ventured out into trying dates again and made your PB Caramel Truffles…oh, my, I think I fainted in pleasure!! Such a scrumptious treat, and now I am squarely in the (Medjool) date fan club…looking forward to making all those nummy recipes I passed over because I thought I didn’t like dates. ;) Thanks for winning me over! Please keep those awesome recipes coming! XO
Yay! SO glad it worked out. Those truffles are BOMB. Thanks for sharing, Hannah!
Vanessa says
I am an avid coconut-based whipped cream, so this is right up my alley!
Caitlin says
this really does look phenomenal. bravo, lady!
Renee H. says
Oh dear, my post got chopped in two! I was saying this looks absolutely dreamy! I have a weak spot for ice cream but dairy just is not my friend…. at all. I love the frozen banana variety but I find most store bought varieties are just meh. This, however, looks like perfection!
Renee H. says
Ha! I laugh when you say this lasts a week, not in my house! This looks ab
Emilie@TheCleverCarrot says
Well, if this isn’t pure genius I don’t know what is! Absolutely brilliant. I’ve done a no-churn before with condensed milk, but the coconut sub sounds even better…just divine. I love the simplicity of this, and the fact that it freezes well is a huge plus too. I can’t even begin to tell you how many ice creams I’ve made (with machine) that were riddled with ice crystals. I can’t wait to try this one :)
Hope you do, Emilie! While it’s not a complete 1:1 match with full fat churned dairy ice cream, it’s a wonderful substitute.
Jessica M. says
It’s like you read my mind when I was wishing for ice cream with out the maker! This looks so delicious and I can’t get over that it is only 5 ingredients! Can’t wait to make it :)
Dvorah says
Thank you ! It’s so good. I did have a nice cream maker but we couldn’t ” get along together ” always looking for something like your recipe . Regarding the peanut butter , it will be a substitute of the dates ?
Thank you !
Not a substitute but an addition. You need something to sweeten it up. See the comment above for instructions/help there.
Faith VanderMolen says
How many dates is 14-16 ounces would you say? Would love to try this!
I’ve found that in the 16 ounce packs I buy, I get about 1 .5 – 2 cups of dates that have been pitted and tightly packed. But it’s flexible, so just add enough dates according to how sweet you prefer it. You can also supplement with a liquid sweetener, such as maple syrup or agave. Or, powdered sugar. Hope that helps!
Faith VanderMolen says
Totally helps! Thanks for such a thorough response! Love your blog:)
Laura O says
I’m glad someone asked this! I was worried that without the proper number of dates, it wouldn’t hold together, but as I like my chocolate on the darker side, I might try with a little fewer dates.
Gaby says
Can I replace the dates with honey 1:1?
Support @ Minimalist Baker says
You sure can!
Ananda @ Embracing Adventure says
Glad you asked this! I don’t have a food processor but do have honey. Hurray!
Terri says
Do you think it would work ok with low fat ingredients. The fat content concerns me, it’s quite high.
I don’t, unfortunately! It won’t be as creamy :D
adele says
coconut oil/fat is a very good fat 0%cholesterol the fats from seeds like sunflowers etc should be avoided.
Taylor says
I was seriously JUST looking for a vegan chocolate ice cream recipe and then THIS popped up on my Bloglovin’ feed today. Awesome! I can’t wait to make this recipe this weekend for my brother and sister that are lactose-intolerant.
xoxo
Taylor
amanda @ Positively Amanda says
sounds delicious!!
Katie @ 24 Carrot Life says
Dates are so amazing. I think they are in line with other ingredients like coconut milk, cauliflower, zucchini, etc in being so versatile and creative.
Steve @coolcathotfood says
What’s up with all this science-y stuff going on here? Oh man, does the flavor of the coconut cream come through in this recipe so it’s kinda like eating a Mounds bar (or Almond Joy if you add almonds)? If not, I suppose some grated coconut would also do the trick…Oh man the possibilities!
Namrata says
I was wondering about the coconut taste too- does it get masked by the cocoa and vanilla? (I despise coconut :P)
Emily says
thats what i’ve been wondering someone please answer!!!
The coconut flavor is present, but I don’t find it overwhelming. Anytime you combine chocolate with coconut it doesn’t at strong!
Samantha says
Is it possible to substitute coconut cream or milk with soya, rice or oat cream or would that affect the consistency of the ice cream?
I suppose I could also use a soya dessert mousse or yoghurt if it does affect the consistency, I always use Alpro Soya.
Cat says
I just made a batch and depending on how big a cup is in your house since I have no official measuring cups and have to rely on a coffee mug lol the coconut is very well masked.
haha nice. Glad you enjoyed it, Cat!
Cat says
No , thanks goes to you, this recipe is a real hit in my house, we all love it . <3
Laura says
I was never one to love coconut and I found myself surprised. Using 1 can of unsweetened coconut milk (13.5oz cans, including the water in the can) to make chocolate peanut butter fudgsicles.. 2 tablespoons of chocolate, 3 tablespoons of all-natural peanut button, 1tbps of regular vanilla or Torani sugar-free syrup, and 1-2tsps of Stevia Glycerite… and there’s absolutely no overwhelming coconut. You can still taste *something* in the base, something beyond the chocolate & peanut butter, and that’s something you’d label as “oh that’s the coconut milk.” But it’s not to the point where you’re describing one of the flavors as coconut.
I’m so happy to have found these types of recipes. Especially the most recent ones with coconut milk, heavy cream, and sugar free Torani. It’s going to be lovely to be able to make mocha Irish Whiskeyvanilla popsicles. :)
Claudia @Breakfast Drama Queen says
This looks AMAZING!!! I don’t have an ice cream maker. I did have one, but sold it in a garage sale because it was so big (and I need that freezer space for bananas, vegetables, berries, leftovers, cookies, muffins…)
Danielle @ Chits and Chats and Chocolate says
I have considered this concept before, wondering if it would work, and now I know it does. I have an ice cream maker but hate using it, so this recipe will definitely be put to good use!
Kathryn says
I don’t have an ice cream maker and we have zero space for one so I’m always on the look out for no churn recipes – this sounds amazing!