4 Ingredient Chocolate Ice Cream
This no-churn chocolate ice cream is rich, creamy, and made with just four simple ingredients. No dairy, eggs or added sugar. Whipped coconut cream creates a light, airy base, while softened dates add natural sweetness and a hint of caramel flavor. No ice cream maker needed—just whip, mix, and freeze!
Ingredients
- 2 (13.5oz/400ml) cans coconut cream, refrigerated for at least 8 hours or overnight
- 2 1/2 cups (397g) pitted Medjool dates
- 3/4 cup (51g) unsweetened Dutch process cocoa powder
- 1/2 cup (4floz/118ml) coconut milk
Instructions
- Place both cans of coconut cream in the fridge overnight (8 hours or more). This helps the cream separate from the liquid and also helps the cream whip up to an airy whipped cream.
- Add dates to a large bowl. Add enough hot water to completely cover the dates. Let sit for about 10 minutes until the dates get soft and mushy.
- Reserve ½ cup of the soaking liquid then strain the dates.
- Add drained dates to a food processor. Pulse a few times to break up the dates then add ¼ cup reserved soaking liquid and process until the dates are smooth and turned into a paste. Add more liquid as needed. Set aside and make sure date paste is fully cool before using. If it is still warm or hot, it will cause the coconut cream to curdle.
- Scoop the refrigerated thick cream from the top of each chilled coconut can, leaving the watery liquid behind (you can save that for smoothies). Add the cream to the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high speed for 2–3 minutes, until light and fluffy. If the cream is too thick or isn’t whipping easily, add a tablespoon or two of the reserved coconut liquid from the can to help loosen it up.
- Add the cocoa powder, dates paste and milk to the mixer. Whip again until completely smooth, thick, and creamy. Scrape down the sides as needed to make sure everything is fully incorporated.
- Pour the mixture into a freezer-safe container, like a 9 x 5 inch loaf pan. Smooth the top, cover with a lid or plastic wrap, and freeze for at least 4-6 hours or until firm. Let the ice cream sit at room temperature for 10–15 minutes to soften slightly before scooping.
- Store any uneaten ice cream in an airtight, freezer-safe container in the freezer.
Notes
- Coconut cream note: Different brands of coconut cream will yield slightly different amounts of coconut cream. I used Whole Foods coconut cream.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- This recipe works best with Medjool dates which have more soft flesh and will make a soft, smooth date paste.
Serving: 1serving, Calories: 154kcal, Carbohydrates: 24g, Protein: 1g, Fat: 7g, Saturated Fat: 6g, Sodium: 8mg, Fiber: 4g, Sugar: 19g, NET CARBS: 20
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!