Today my beautiful friends we are going to take healthy, decadent deliciousness to a whole new level! Not only is this vegan ice cream insanely creamy and divine, but it’s also ridiculously easy. How on this sweet precious Earth could something THIS easy be so delicious I will never know!
I must admit that I find immense satisfaction at simplifying that which is assumed to be difficult. Ice cream is generally made in an ice cream maker. However, being somewhat of a minimalist I’ve adore seeing what is possible with the minimum of equipment.
When it comes to recipe development, it perhaps helps that I became vegan in over a quarter of a century ago) when there were few vegans around – and the food options were pretty rubbish in most places. It ignited a passion within me to create alchemy in the kitchen that not only tastes good, but that stirred our souls and made our hearts burst wide open with delight.
Watch the EASY Ice Cream Video here…
The secret here is in the sweetening agent. Dates! That’s it. Dates are all that is required. They also lend themselves to creating a gorgeous depth of flavour and caramel-ness that excites the taste buds.
I had an epiphany quite a long time ago with dates. They were my favourite sweetener. I’d frozen some pre-soaked dates. To my surprise a few days later, when I went to get the dates out of the freezer they were still squishy. I just sat there and squished them for about ten minutes, transfixed with the fact that dates, when soaked, didn’t go solid hard like most stuff. Bloody brilliant! Hmmmm…
It told me that dates don’t freeze solidly because they have very little water content. Of course. Making them an ideal ingredient for ice cream that needs to be scoopable! Magic! Except that didn’t dawn on me until shortly afterwards when I had an epiphany…
I was daydreaming about squishing dates (as you do) when suddenly overcome with a spark of the divine. I’d been wondering for quite some time about the best way to make vegan ice cream. Nothing was coming to me. However, suddenly I saw myself with my inner-eye, soaking some pitted dates in regular canned coconut milk – blending it – freezing it – then scooping it out into perfectly creamy ice cream.
I jolted myself back to earth immediately, tried it and Oh-my-goodness. Yes, yes, yes. Divine!
And that’s the story about how my ice cream making adventures shot to a whole new level. That’s what I’ve been doing ever since with various variations. When people try it, they usually go incredibly quiet for a few spoonfuls (which in terms of food tasting is a very good sign) before offering all sorts of exclamations of bliss and joy.
You also need full fat coconut milk from a can. You will need to soak the dates in the coconut milk for a few hours (or overnight etc). Blend them up together until creamy. Then Freeze.
Yes, because often less is more (and let’s bring ‘less is more’ back into this world).
NOTE: If you like this, you’ll love my new cookbook…
If you resonate and would like to support the work I do, please consider buying my new recipe book The Kind Earth Cookbook. It is a printed book, jam-packed with the best recipes from KindEarth.net It’s a fabulous way to have loads of amazing vegan, healthy, divinely inspired recipes right there on your kitchen counter. Buying a copy helps me to KEEP SHARING what I do and helps me to run my website. You can order directly through me (signed copies) or through other online booksellers. It’s always APPRECIATED!
OK let’s make this together…
- 400ml full fat coconut milk (one can)
- 200g dates (pitted)
- Make sure you have a good quality coconut milk in a can. Mine is 55% coconut and 45% water (nothing else added). It's easier in Europe to get things without additives but just get the best you can find available.
- Pit the dates (or buy pre-pitted).
- Soak the dates in the coconut milk overnight (or until the dates become soft enough the blend easily).
- Blend with either a hand blender (for a more rustic effect) or with a food processor or blender, until you reach a creamy consistency.
- Pour into a loaf tin (line with parchment paper if you want to, although it's not strictly necessary).
- Freeze for a few hours and then use when ready. It will keep for months in the freezer if you forget about it.
- When ready, take out and leave at room temperature for 10 to 20 minutes and it should be nicely scoop-able.
- Enjoy and be sure to check out my video for even more info and a visual guide.