Small-Batch Chocolate Date Ice Cream
A creamy and rich ice cream recipe that uses dates for natural sweetness and deep chocolate flavor, perfect for satisfying your chocolate cravings without the hassle of a full batch.
Servings: 2 servings
Calories: 220kcal
Ingredients
Ice Cream Base
- 8-10 pieces Medjool dates, pitted Soak if dry.
- 3 tablespoons unsweetened cocoa powder Provides deep chocolate flavor.
- 1 cup milk of choice Dairy or oat milk.
- 1/2 cup heavy cream Use full-fat coconut cream for dairy-free.
- 1 teaspoon vanilla extract Enhances dessert flavor.
- 1 pinch salt Enhances chocolate flavor.
- 1/4 cup mini chocolate chips Optional for cookie dough feel.
Instructions
Preparation
- Soften the dates if needed. If your dates feel dry or firm, cover them with hot water for 10 minutes. Drain well.
- Add dates, cocoa powder, milk, cream, vanilla, and salt to a blender. Blend until totally smooth, adding more milk if needed to thin.
- Pour the mixture into a container and refrigerate for at least 1 hour to help it freeze more evenly.
Freezing
- If you have an ice cream maker, churn according to machine directions, then freeze until scoopable.
- If you do not have an ice cream maker, pour into a shallow freezer-safe container and freeze. Stir every 30 to 45 minutes for the first 2 to 3 hours to keep it creamy.
Serving
- Fold in mini chocolate chips near the end or sprinkle them on top when serving.
Notes
Let the container sit on the counter for 5 minutes before scooping if it’s too firm. Feel free to customize with toppings like nuts, cacao nibs, peanut butter swirl, or sliced bananas.