Three cheers for summer!!! We’ve been having a heat wave for the last week or so in California and across the West, so this dairy-free Chocolate Raspberry Ice Cream hits the spot for a refreshing dessert. Best of all, it’s date-sweetened and made with coconut milk.
When I first went dairy-free back around 2010, I got to attend a vegan ice cream making workshop at my local library. How fun was that? The presenter had a book about the topic and it was one of the first cookbooks I owned.
I sure enjoyed learning the art of making dairy-free ice cream, but the only problem was that I used soy milk as the base. That’s fine for folks who tolerate soy, but I just recently found out through food sensitivity testing that my immune system is reactive to soy. Bummer!
That’s okay because coconut milk works almost as well as soy, probably the only downside is that it freezes harder which makes it more difficult to scoop unless you either eat it just after making it or you let it warm up a bit after it’s been in the freezer (I’ve made these suggestions in the printable recipe below).
The ingredients for this coconut-based Chocolate Raspberry Ice Cream are so simple: coconut milk, cocoa powder, fresh or frozen raspberries, vanilla, and mint (optional). Full disclosure: I was sent the dates for this sponsored post by Natural Delights.
I’ve been going crazy with the fresh raspberries this season, but you can absolutely use frozen raspberries. Just defrost them before making this ice cream. The fresh mint is also optional, but it adds some complexity and brightness to the overall flavor, and mint + chocolate + raspberries is just about the most delicious combo I’ve tried in a long time.
The fact that this ice cream recipe is sweetened with dates also works really nicely for hot summer weather. Dates are a great source of potassium, as well as natural sugar paired with fiber.Print
This Chocolate Raspberry Ice Cream is made dairy-free using coconut milk. It’s also refined sugar free, and sweetened with dates.
- 1 13.5-ounce can full-fat coconut milk, chilled
- 1 pint fresh raspberries (or 1 cup frozen raspberries, defrosted)
- 1 cup Medjool dates (about 12 large dates), pitted
- ¼ cup cocoa powder
- ½ teaspoon vanilla extract
- 6-8 fresh mint leaves
- Freeze the base of your ice cream maker.
- Place the can of coconut milk in the fridge so it’s completely chilled before starting.
- Combine the coconut milk, raspberries, dates, cocoa powder, vanilla, and mint into a high-speed blender or food processor.
- Process on high until ingredients are combined.
- Pour the mixture into the base of your ice cream maker and churn for 30 minutes.
- Use a spatula to transfer the ice cream to a glass container and place in the freezer for at least 30 minutes to harden.
- Serve cold.
This ice cream is best served the same day. If you do freeze it overnight, then just let it warm up a bit on your kitchen counter before scooping.
I hope you’re staying cool wherever you are this summer! Let me know what other summertime recipes you’d like to see in the comments.
By the way, I’m not sending out new blog posts by e-mail anymore. Instead, I’m putting all my new recipes for the week into a newsletter. This way, you won’t be too many e-mails from me. But, you DO need to make sure you’re signed up. You can do that here. No spam, I promise!