No-Churn Vegan Chocolate Ice Cream

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Baking pan filled with a batch of our No-Churn Vegan Chocolate Ice Cream recipe

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.

Open cans of coconut milk for making Coconut Whipped Cream
Bowl of our freshly made Coconut Whipped Cream

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.

Freshly whipped chocolate coconut cream for making No-Churn Vegan Ice Cream
Using a spoon to stir our No-Churn Vegan Chocolate Ice Cream

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.

Pan of super creamy No-Churn Vegan Chocolate Ice Cream surrounded by date caramel and other ingredients
Using an ice cream scooper to grab a scoop of No-Churn Vegan Chocolate Ice Cream

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.

Scooping up No-Churn Vegan Chocolate Ice Cream made with dates
Grabbing a scoopful of easy to make Vegan Chocolate Ice Cream

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.

Holding up a double-scoop Vegan Chocolate Ice Cream on a waffle cone

No Churn Vegan Chocolate Ice Cream

5-ingredient no-churn vegan chocolate ice cream that has all the creaminess, flavor, and richness of the real thing! Naturally sweetened, vegan, and gluten-free.
Author Minimalist Baker
Print
Using an ice cream scooper to scoop up homemade No Churn Vegan Chocolate Ice Cream
4.67 from 77 votes
Prep Time 30 minutes
Total Time 30 minutes
Servings 12
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 Week
Does it keep? Store in freezer.

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.

Notes

*Nutrition information is a rough estimate.

Nutrition (1 of 12 servings)

Serving: 1 serving Calories: 272 Carbohydrates: 34 g Protein: 3.4 g Fat: 16 g Saturated Fat: 14 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 19 mg Fiber: 6 g Sugar: 26 g

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  1. JEANETTE THEISEN says

    2 cans of coconut cream will give you much more coconut cream than 2 cans of full fat coconut milk will, as the cream is already cream, not milk. What is the actual amount of coconut cream you are putting in this recipe?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jeanette, we used 2 cans of coconut cream, which was about 1 3/4 – 2 cups cream and the remainder of the cans was the residual liquid. Hope that helps!

  2. Christin says

    This ice cream was super delicious! I made a little adjustment — I blended all the ingredients together in my Vitamix, then transferred to my ice cream machine to churn for 25 minutes. It turned out wonderful! Thank you for a fabulous recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Noelle, we haven’t tested it that way, but it might work! Let us know if you try it! Alternatively you could try this recipe!

  3. Quest says

    I don’t generally like chocolate ice cream. I was reading your blog. You sound a lot like I do when sharing cooking anything :) I gave this recipe a whirl.
    Used Belgian dark chocolate cocoa powder, appx 70% of the date paste. It tasted good. It went into the freezer. Then it came out of the freezer so I could swirl orange zest through it. It went back into the freezer. As I continued to wander around in the kitchen…it came out of the freezer again. I added in some finely chopped toasted pecans. Went back into the freezer.
    Looking forward to trying this after I manage to leave it in the freezer for 4 or 5 hours :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Barb, we haven’t tried that, but some other readers have reported it works!

    • Denise Raymond says

      I’m so craving ice cream really bad but the problem I bump into is coconut. I have a hard time with coconut cream or milk (stomach does) so is there another ingredient I can replace this with?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Denise, we haven’t tried this recipe without coconut milk so we cannot guarantee results. You might try using cashew cream, but we think the texture might be more dense and “icy”. If you aren’t vegan we also have this recipe that uses eggs and almond milk instead of coconut milk. Hope this helps!

  4. 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.❤️

  5. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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?

  6. 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 🙏

    • Avatar for Dana @ Minimalist BakerSupport @ 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 =)

  7. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  8. 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!🙂

    • 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

  9. 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  10. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Wendy, we haven’t tried with those modifications, but they might work! Let us know if you try it!

  11. 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 ♥️

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kim, as long as the type in the carton is smooth and not gritty, we would recommend that!

  12. Alaya says

    Hi! Thanks for the recipe. Do you think I could use evaporated milk instead of coconut milk? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  13. Cheryl Chua says

    Hello! Can dates be replaced? And for the cream, instead of whisking it can i use a blender/ food processor?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  14. 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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  15. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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?

  16. 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.😱

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  17. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  18. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Yay! We’re so glad you enjoy it, Hannah! And love all those flavor ideas- thanks for sharing!

  19. 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…

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So, this ice cream needs to thaw a bit before serving. It’s lower fat than traditional ice creams. That should help.

  20. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  21. ♥ 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!)

      • ♥ 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

      • Avatar for Dana @ Minimalist BakerSupport @ 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!

  22. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

        • Avatar for Dana @ Minimalist BakerSupport @ 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!

  23. 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!

  24. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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?

  25. Cindy says

    Does this really have 14-16 ounces of dates? In Australia that’s more than the can of coconut cream

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  26. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  27. Ceilidhe Speirs says

    Hello again!! :) if I want to make coffee ice cream, can I just omit the cocoa powder? Thank you :)

      • 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?

        • Avatar for Dana @ Minimalist BakerSupport @ 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!

  28. Hayley says

    Hi there,
    Could I substitute the dates with maple syrup as a sweetener instead? Would this affect the texture? Thanks

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  29. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  30. 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!!

      • 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!

        • Avatar for Dana @ Minimalist BakerSupport @ 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 🌷

  31. 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!

      • 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!

  32. 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  33. 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!

  34. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  35. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  36. 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! ??

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That should work just know the flavor can be intense so maybe start low and work your way up to taste.

  37. 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.

  38. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  39. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!