Dairy Free Ice Cream
I have never been one of those crazy ice cream fans that just had to have it and mourned it the day I gave up dairy. It was more of something special that I could take it or leave it, always choosing cake before ice cream…..until now! I love this dairy free ice cream recipe so much I have to stay away from the freezer or I will eat it all in one sitting, no lie! Made with good fats this recipe is a keeper and certainly, could be manipulated to be different flavors. Personally, I am a chocolate girl through and through, give me all the chocolate!
1 can full gat coconut milk
8 dried organic dates OR 3/4 cup organic frozen dark cherries
2 Tbls cacao powder
1 tsp vanilla bean (or natural vanilla)
Squeeze of fresh lemon juice
pinch of Himalayan sea salt
I make this in my large Ninja blender cup. First I soak the dates in filtered water (just enough to cover) for 15 mins, then drain. Next add all the other ingredients to the cup and blend away until you see no more date pieces. Next, taste and make sure you approve, then place in a covered container to freeze. Within an hour it will be so creamy dreamy like a mousse, or give it a bit more time to start freezing….oh yeah. Do note, this baby will freeze rock hard (because there are zero preservatives) within a few hours and you will need to pull out of freezer and set on counter to thaw for 20 minutes or so.
Alternatively, if you have an ice cream maker, I am sure you could easily make this in there much faster.
Variations: I have made this with different sweeteners from raw honey to maple syrup and even frozen dark cherries, dates are my personal favorite with cherries in a very close second. I have also added 1/4 cup raw almond butter and cinnamon which is delicious. Although, I think keeping the additions out and topping your ice cream with them is much more fun! Enjoy