If your lactose intolerant or just cutting out dairy then this is your dream come true! Dairy-Free Ice Cream!! How freaking awesome! Gone are the days where bad reactions to milk would stand in the way of indulging in delicious, creamy, full-fat ice cream!

I always thought it was impossible to make your own ice cream at home. I’m so thrilled that it is, in fact, completely possible. And you don’t need a fancy ice cream maker either. You only need 5 ingredients and 30 minutes of your time.


  • 2 cans coconut cream OR full- fat coconut milk, chilled overnight in the fridge
  • 2/3 cup unsweetened cacao powder
  • 400g pitted dates
  • 1 tsp pure vanilla extract
  • 1/2 cup unsweetened almond milk


  1. Place a large mixing bowl in the freezer for 10 minutes.
  2. In the meantime, add moist pitted dates to a food processor, (if not sticky and moist, soak in warm water for 10 minutes then drain) process until small bits remain. Then add hot water a little at a time until it forms a thick paste. Set aside.
  3. Scoop out the coconut cream (OR coconut milk ) from the cans, reserving the clear liquid for other uses. Place in chilled mixing bowl.
  4. NOTE: If you’re using coconut milk, you’ll likely use less sweetener because there’s less volume.
  5. Using a mixer, whip until creamy and smooth. Then add cocoa powder, vanilla, almond milk, and half of the date paste. Whip until fully incorporated.
  6. Taste and adjust flavors to your preference. You may need to add in more date paste or more cocoa powder.
  7. Transfer to a parchment-lined freezer-safe container and cover loosely with plastic wrap, then foil to help freeze.
  8. You can take this out in a couple of hours for a chilled mousse-like ice cream. Freeze overnight for a firmer ice cream.
  9. Set out for at least 20 minutes prior to scooping.
  10. Enjoy!



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