Desserts In the Kitchen Snacks Special Diets

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.
chocolate ice-cream
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. 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 icecream.  Or pop in freezer for an hour or so and then leave in fridge for a chocolate mousse.

 

Chocolate Ice Cream - 3 Ingredient, Dairy and Sugar Free Deliciousness
Recipe type: dessert
 
Ingredients
  • 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)
Instructions
  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.

About the author

Taryn

Taryn Hayes calls Cape Town, South Africa her home. The crazy antics of her husband, Craig, and their four kids feature regularly over at their family blog, Hazy Days. Taryn is also the author of the youth novel, Seekers of the Lost Boy, about a 12-year-old homeschooled boy and his family. They end up on an incredible adventure after finding a mysterious message in a bottle, washed up on the beach one morning. Read more at her author site: http://tarynhayes.com

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