Chocolate Ice Cream - 3 Ingredient, Dairy and Sugar Free Deliciousness
Recipe type: dessert
  • 2 cans coconut milk
  • 1 cup almond milk (Or you may use 3 cans of coconut milk and omit the almond milk.)
  • 400 g / 14 oz dates
  • ⅔ cup cocoa or cacao powder
  • 1 tsp vanilla extract (if desired)
  1. Chill coconut milk in the fridge overnight.
  2. Place a mixing bowl in the freezer for 10 minutes.
  3. Soak dates in hot water for ten minutes. (I use boiling water and soak it longer - makes it easier to mash / blend.)
  4. Drain dates and blend into a paste adding a little water (use the water it soaked in) if necessary.
  5. Carefully open the coconut milk and spoon the cream--which will have separated from the clear liquid--into the mixing bowl.
  6. Use an electric whisk to beat to creamy and slightly stiff. Add in almond milk. (Almond milk is optional; you can replace it with more coconut milk, which is what I did.)
  7. Add cocoa, vanilla, and date paste. You may desire a little less date paste and a little more cocoa, so add slowly and taste. I use only 10 oz / 300g of dates. And I think I could have use even less and it would have been just as yummy; I also use less cocoa powder.
  8. Mix thoroughly and freeze overnight for chocolate ice-cream. Or pop in freezer for an hour or so and then leave in fridge for a chocolate mousse.
Recipe by Hip Homeschool Moms at