Since doing a mini sugar detox I haven't honestly been craving the sweet stuff. My kids, on the other hand, begged me to make homemade ice cream and magic shell to herald the unofficial start of summer.
I chose tonight's recipe because it's not only the best dairy-free chocolate ice cream I've ever made, but is the most naturally sweetened. Kelly Brozyna from The Spunky Coconut uses dates to both sweeten and help create the perfect creamy texture.
I'll admit to being totally skeptical the first time I made this, but the dates integrated into the body of the ice cream perfectly, and the end result is both rich, fudgy and perfectly sweetened. Even my daughter who usually much prefers vanilla to chocolate ice cream really likes this one!
Dairy & Sugar-Free Chocolate Ice Cream
adapted from The Spunky Coconut
2 cups canned coconut milk
10 pitted dates (soak in water if dry)
1 cup cashew , almond or other unsweetened non-dairy milk
1/3 cup unsweetened cocoa powder
1 tbs. vanilla extract
1/2 tsp. xantham or guar gum
Refrigerate or freeze for one hour or until cold. Add to ice cream maker following manufacturer’s directions.
For best results, freeze ice cream until firm before scooping and serving.
**I have the first edition of The Spunky Coconut Dairy-Free Ice Cream cookbook from 2012; it's currently being reworked and will be released on June 24. I can't recommend it enough!