I’m not sure if anything signifies sweet summertime quite like ice cream. Creamy, dreamy, delicious, naturally sweetened, + HOMEMADE. I promise you, this isn’t one of those healthier treats that you have to convince yourself tastes good. Flavor it how you wish, this one really hits the spot.
PLUS: No ice cream maker needed + it’s made with coconut milk so it’s dairy free. Win, win. Get the delicious deets below…
3-4 pitted dates
1 can of Thai Kitchen full fat coconut milk
1/6 c. cocoa powder
1/6 c. of milk
Soak 3-4 dates in boiling hot water for about 20 minutes or until soft. Drain + blend dates in a food processor until they are broken up, although it doesn’t have to be perfect. Add 1 can -ONLY THE CREAM (not the liquid, but you can save this for smoothies)- of full fat coconut milk. Thai Kitchen is the only one that I have found to work for this recipe, all others separate during blending… Not sponsored! Add 1/6 cup of cocoa powder, 1/6 cup of milk + blend until smooth. Add in any toppings that you would like. Pour the mixture into a small container + freeze for a couple hours, until hard.
Before serving, let the ice cream thaw out for about 10-15 minutes & enjoy!