Date-Sweetened Chocolate Ice Cream
A thick, creamy chocolate ice cream made from 6 simple ingredients. Chopped Dark Chocolate Hazelnut Butter Cups are optional, but recommended for a crunchy contrast to this smooth ice cream.
Ingredients
- 2 14- ounce cans full-fat coconut milk*
- 10 large soft Medjool dates (pitted)
- 1/3 cup cocoa powder
- 1 Tablespoon vanilla extract
- 1/4 teaspoon cinnamon
- a pinch of salt
Optional Mix-ins
- 4-6 Dark Chocolate Hazelnut Butter Cups chopped
- a handful of toasted hazelnuts chopped
Instructions
- 1. Make sure the bowl of your ice cream maker has been frozen for at least 12 hours before making this recipe. Alternately, you can make it without an ice cream maker, but should plan to eat the ice cream on the same day it's made. No-churn ice cream tends to freeze into a solid brick when frozen for more than a few hours.
- 2. Combine all ingredients, except mix-ins, in a blender or food processor, and blend until smooth. Pour ice cream base into your ice cream maker, and churn according to manufacturer instructions (mine usually takes 20-30 minutes in my Cuisinart).
- 3. When ice cream is finished churning, add in chopped hazelnut butter cups and chopped hazelnuts, if using. Eat immediately as soft serve, or transfer to a freezer-safe container and freeze for at least 2 hours, or up to 1 week, for hard serve. Let ice cream soften for 10-15 minutes at room temperature before scooping.
Notes
*Be sure to use full-fat canned coconut milk. Alternately, you can use heavy cream, if desired.
To make this without an ice cream maker, pour ice cream base into a shallow freezer-safe dish. Freeze for 1-3 hours, stirring every 30 minutes. This version will not be as fluffy and creamy, but should still taste great if eaten on the same day it's made.
To make this without an ice cream maker, pour ice cream base into a shallow freezer-safe dish. Freeze for 1-3 hours, stirring every 30 minutes. This version will not be as fluffy and creamy, but should still taste great if eaten on the same day it's made.