Easy Dairy-Free Chocolate Ice Cream

I ate the whole batch of this ice cream in two days. After this shot was taken, I enjoyed it for breakfast. No shame here, this dairy-free, soy-free recipe uses clean, natural ingredients and it is sweetened simply with only Medjool dates (thanks to them I had incredible energy for a 1 hour workout followed by a 2-mile run).

Bonus: you don’t need an ice cream maker to enjoy it.

Lately, I am taking my plant-based eatin’ to the next level by only consuming sugars in their whole food state (versus concentrated like agave). I was craving a frozen treat and remembered my recent 5-Minute Vanilla Almond Milk recipe. I wondered what I’d get if I added cacao powder, some of this, some of that, and ran it through the ice cream maker? You’ll have to try it and see for yourself, but let me tell you, I gave some to my sweetheart and he said “I sure could eat a whole boatload of that stuff.”

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Ice cream maker (optional: you can always freeze without it…the texture will just be less aerated)

Try to buy everything organic. Here’s why.
7-10 Medjool dates, pitted (here’s how)
2 cups pure water (I bet coconut water makes it extra tasty)
1 tsp organic vanilla extract, or seeds from one vanilla bean (be sure to look for gluten-free if you have a sensitivity)
1/4 tsp sea salt
1/4 cup raw cacao powder (can use cocoa)
2 tbsp raw, organic almond butter

Let’s do this.
Place all ingredients in the blender and mix until smooth.

If using an ice cream maker, chill your liquid ice cream mixture in the fridge for 15 minutes, or cool in the freezer for about 5-10 minutes. Then, process according to manufacturer’s instructions. No ice cream maker? No problem, just pour into an airtight glass container and place in the freezer until solid.

Be sure to thaw about 10 minutes before serving to achieve a scoopable consistency.

1. Try adding some vegan chocolate chips to the ice cream maker.
2. Add fresh berries (strawberries, raspberries, etc.) to the ice cream maker.
3. Toasted walnuts, pecans and/or almonds would be good, too.
4. Or fresh, chopped mint added to the blender.
5. Make it boozy with rum and raisins.
6. Make it Mexican with a dash of cayenne and cinnamon.

Just share with us what you come up with!

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  1. I just purchased an ice cream maker and am collecting vegan ice cream recipes– I must make this soon! Thank you!

  2. Beth

    Can’t wait for this one! I love the idea of “sugar in their whole food state…” I have been known to hit the agave a little hard sometimes…
    That being said, I have made a really delish ice cream with agave and its super simple. I use coconut milk, agave and vanilla. Then I add whatever other flavors sound good…carob nibs, coconut flakes, cinnamon, etc…
    I blend it and then let it settle so its not too aerated (cuts down on the ice crystals) then freeze it. I have put Xanthan gum in it before to make it creamier, but its not necessary.
    I’m all over the YU recipe like vanilla on chocolate…: ) Thanks!

  3. wonderful! This looks delicious – I can’t wait to try it =)

  4. I MUST make this!! The ingredients seem so simple. I love it!

  5. Huh? How did this get in the comment I made to you? (Amie Sue recently posted..Amazing Italian Bread Sticks) I didn’t type that in. haha

    • Hi there Amie Sue: I have a fun feature on YU that shares your most recent posts with the YU community. It’s a way for YU fans to see what kind of world you write about, and it’s our way of thanking you for being a contributing part of the YU community.

  6. I just made this. I was out of almond butter, but had a fresh batch of raw cashew milk, so I used that in place of the 2 c. water and almond butter. The mix came out so creamy and smooth from the blender that I know it’s going to be amazing once it freezes. Thank you!

  7. It is so funny you posted this! As Alex and I were on vacation and went into ice cream shops everywhere, we got the idea to do a nondairy ice cream parlor. How great would that be? I want to come up with at least 10 great flavors… can’t wait to try this one!!

  8. I made it! A few modifications:

    1. half medjool dates / half jumbo flame raisins (didn’t have enough dates)
    2. coconut water
    3. raw peanut butter
    4. carob powder
    5. added mini vegan chocolate chips in last five minutes in the ice cream maker.


  9. Karen

    Do you think it would be good with soymilk instead of water?

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