Chocolate Ice Cream – 3 Ingredient, Dairy and Sugar Free Deliciousness
With dairy-free, sugar-free options required more and more these days, it can be difficult to find desserts that replace the deliciousness of the dairy and sugar-filled versions. Recently, a friend shared her version of this one for chocolate ice cream, and it’s been a WINNER! It’s simple, not too expensive, and simply delicious. It can be frozen to resemble creamy ice cream, or kept in the fridge for a more moussey texture and consistency.
Ingredients
- 2 tins coconut milk and 1 cup almond milk (or just 3 tins of coconut milk)
- 400g / 14 oz dates
- 2/3 cup of cocoa or cacao powder
- 1 tsp vanilla extract (if desired)
Method
- Chill coconut milk in the fridge overnight.
- Place a mixing bowl in the freezer for 10 minutes.
- Soak dates in hot water for ten minutes. (I use boiling water and soak it longer – makes it easier to mash / blend.)
- Drain dates and blend into a paste adding a little water (use the water it soaked in) if necessary.
- Carefully open the coconut milk and spoon the cream–which will have separated from the clear liquid–into the mixing bowl.
- 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.)
- Add cocoa, vanilla, and date paste. You may desire a little less date paste and a little more cocoa, so add slowly and taste. IÂ 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.
- 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.
Print
Chocolate Ice Cream – 3 Ingredient, Dairy and Sugar Free Deliciousness
- Category: dessert
Ingredients
Scale
- 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
- 2/3 cup cocoa or cacao powder
- 1 tsp vanilla extract (if desired)
Instructions
- Chill coconut milk in the fridge overnight.
- Place a mixing bowl in the freezer for 10 minutes.
- Soak dates in hot water for ten minutes. (I use boiling water and soak it longer – makes it easier to mash / blend.)
- Drain dates and blend into a paste adding a little water (use the water it soaked in) if necessary.
- Carefully open the coconut milk and spoon the cream–which will have separated from the clear liquid–into the mixing bowl.
- 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.)
- 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.
- 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.
