Chocolate and Date Ice Cream

This ice cream is one of the first ones I made during my days when I thought the only ice creams available were the ones bought from the shops, packed with rubbish. I didn't know then that you could make your own delicious and healthy ice creams. What a treat. I simply love this ice cream, it is one of my favourite ones.

Note that you don't need an ice cream maker to make this recipe although you will need a food processor. I would recommend soaking the dates for 24 hours before you use them in the recipe although if you have soft dates such as Medjool dates this is not necessary. You can also place the dates in boiling water for a few hours to soften them.

Note also that I usually only use soy milk with 2 tablespoons extra coconut oil. However you can use soy cream or oat cream instead (and omit the extra coconut oil).

This recipe is:

  • Egg free
  • Gluten free
  • Lactose (dairy) free
  • Nut free
  • Vegan

Chocolate and Date Ice Cream

Serves 2-3 people


  • 175 grams (6¼ oz) dates, chopped coarsely and soaked for 24 hours if necessary (or for a few hours in hot water)
  • 400 millilitres (13½ fluid oz) water (for soaking)
  • 150 millilitres (5¼ fluid oz) coconut milk
  • 150 millillitres (5¼ fluid oz) soy milk
  • 2 tablespoons agave nectar (if the soy milk is unsweetened)
  • 2 teaspoons vanilla extract (from a health food store)
  • 25 grams (¾ oz) cocoa powder
  • 3 tablespoons coconut oil
  • 40 grams (1½ oz) dark chocolate (with raw cane sugar), chopped finely


  1. Chop the 175 grams dates coarsely and soak in 400 millilitres water for 24 hours or as required.
  2. Transfer dates and the soaking water to a food processor and blend until completely mixed together (or approximately 1 minute). You might need to scrape down the sides of the bowl.
  3. Chop the 40 grams dark chocolate finely and set aside.
  4. Add 150 millilitres coconut milk, 150 millillitres soy milk, 2 tablespoons agave nectar (if needed), 2 teaspoons vanilla extract and 25 grams cocoa powder to the food processor. Blend for 30 seconds or until well combined.
  5. Add the 3 tablespoons coconut oil carefully and blend for 10 seconds or so.
  6. If using an ice cream maker: Transfer to an ice cream maker and freeze-churn for about 30 minutes, until it has the consistency of soft-scoop ice cream. Add the chopped chocolate, churn for a couple of seconds and then transfer to a polythene freezer box. Transfer to the freezer and freeze until ready (a few hours).
  7. If you do not have an ice cream maker, pour the ice cream mixture into a polythene freezer box and freeze for about 2 hours. Whisk thoroughly to break up the ice crystals (or use a food processor or blender). Re-freeze and repeat the process after 2-3 hours until it becomes difficult to stir the ice cream. Add the chocolate and stir well. Transfer to the freezer and freeze until needed.
  8. Transfer ice cream to the fridge 30 minutes before serving to soften it up.


  • You can add 100 millilitres coffee to the ice cream mixture for a nice variation.
  • You can use soy cream or oat cream (contains glutein).
  • You can use carob products instead of the cocoa powder and chocolate.
  • Note that dark chocolate can contain milk. Read the labels carefully if intolerant to milk.
  • You can use rice milk, oat milk or almond milk instead of the soy milk. You can also use regular milk.
  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
  • You can use maple syrup instead of the agave nectar.