Before last year, I did not own an ice cream maker. The only reason I own one is because I won it in a giveaway.
“But, I would always be envious of people who have one.” “Ugh! Those people with their icecream makers. They are so cool and fancy, always making ice cream. Ugh.”
Fear not. I can hear you, my fellow citizens, who are tired of having to buy yet another appliance. You may be worried about the cost, space, time, and effort it will take to remove it from the dusty corner cupboard. I respond with:
You don’t need an ice cream maker to enjoy delicious, creamy, and full-fat ice cream at home. No-Churn Chocolate Ice Cream has all the flavor, richness, and creaminess of real ice cream, but no ice cream machine is required.
Here’s what you need to know. You can make good stuff by making coconut whipped cream and sweetening it with dates. It’s so good it can be used as a base for creamy ice cream without churning.
It’s the coconut cream with full-fat, the vigorous whipping, and the date that makes the magic happen. This results in a versatile ice cream base that incorporates tons of air without churning.
Add some cocoa powder, and you’ll get a mousse-like chocolate base that freezes beautifully.
That’s it! The preparation time is just 30 minutes. Waiting for it to freeze is the hardest part. If you’re like me, you check the frozen food every 15 minutes. Patience, young one. The wait is worth it.
Ingredients
- Coconut cream OR Full-fat coconut milk in 14-ounce cans (chilled overnight in the refrigerator // I prefer Trader Joe’s or Thai Kitchen coconut cream)
- Unsweetened cacao or cocoa powder powder, 1/3 cup
- Pitted dates – 14-16 ounces (if they are not sticky or moist, soak them in warm water and drain after 10 minutes).
- 1 tsp pure vanilla extract
- 1 cup unsweetened Almond Milk
Add-ons are available as an option.
- 1 ounce espresso (cooled)
- Half a teaspoon cinnamon
- Cacao nibs
Instructions
- Put a large bowl of mixing in the freezer for 10 minutes.
- Add pitted, moist dates to a processor and process until only small pieces remain. Add hot water little by little until you get a thick paste. Set aside.
- Scoop out the coconut cream without tipping the cans. Reserve the liquid clear for another use. Place in a chilled mixing bowl.
- NOTE: Coconut milk has a smaller volume, so you will likely need less sweetener.
- Whip the mixture until it is creamy and smooth. Add cocoa powder and vanilla to the almond milk. Then, add half of the date paste. Whip until completely incorporated.
- Adjust flavors to taste. I added most of the date paste and a bit more cocoa powder.
- Cover loosely with plastic and foil, then transfer to a freezer-safe container lined with parchment paper.
- This can be taken out after a few hours to get a mousse-like ice cream. You can freeze it overnight to get a firmer ice cream.
- Use a scoop that has been warmed in hot water to get the right scoop.
- The best way to enjoy this dish is fresh.
