This easy vegan chocolate ice cream is made with only three ingredients – full fat coconut milk, cacao powder, and dates. The fiber from the dates and the fat from the coconut milk give this ice cream a rich and smooth creamy consistency. When it came out of the ice cream maker is looked and tasted exactly like chocolate soft serve. I kept it frozen over night to get the nice round scoops, but if you love soft serve, why wait?
For healthy toppings, I added some chopped pecans, which I consider a “dessert nut” and some in season raspberries. However, the sky is the limit and you can easily get creative and throw on whatever you like.
Easy Vegan Chocolate Ice Cream
Prep time
Cook time
Total time
Author: Lauren Bolanos
Serves: 1 quart
Ingredients
- 3 cups of full fat coconut milk
- 18 medjool dates (12 oz)
- ⅓ cup of cacao powder
- (optional) a handful of fresh raspberries
- (optional) a handful of chopped pecans
Instructions
- Blend coconut milk, dates, and cacao powder in Vitamix.
- Chill mixture for at least one hour.
- Take out frozen freezer bowl. This should be stored in your freezer.
- Assemble ice cream maker according to instructions.
- Turn on ice cream maker and pour in mixture slowly.
- Turn on for 20 minutes for soft serve.
- (optional) Transfer to a freezer friendly container, when finished and let harden.
- (optional) Add toppings such as raspberries and chopped pecans
This looks delicious! I still haven’t tried an ice cream sweetened with dates. Does it taste fruity?
Thank you! No, but it can add a hint of caramel flavor. The cacao powder will overpower it though.