Date Ice Cream
Published
This date ice cream is rich, creamy, and naturally sweetened with dates for a dessert that tastes indulgent without needing any refined sugar. Made with full-fat coconut milk and coconut cream, it’s completely dairy-free while still delivering a smooth, scoopable texture and delicious caramel-like flavor. Everything blends together in minutes and freezes into a homemade frozen treat that doesn’t require an ice cream maker, making it perfect for hot summer days or whenever you’re craving something sweet.
The Magic Is In The Dates
I love a cold treat, but I don’t always want to fuss with an ice cream maker or a long list of ingredients to make one. That’s what I love about this date ice cream. Much like coconut sorbet, it relies on a handful of simple ingredients and an easy method to create a refreshing homemade dessert. The biggest key is soaking the dates first, which softens them enough to blend into a completely smooth base without any graininess. I reach for Medjool dates whenever I can because they’re naturally softer and have a deeper flavor than smaller date varieties.
The combination of coconut milk and coconut cream creates the best texture, with the coconut cream adding extra richness that helps keep the ice cream scoopable after freezing. Taking the time to blend everything until silky smooth matters much more than stirring during the freezing process. And while it’s tempting to scoop it straight from the freezer, letting it sit on the counter for 5-10 minutes makes all the difference, transforming it from firm and icy to creamy and easy to serve.
What I Learned While Testing
- Use soft Medjool dates. Medjool dates are naturally softer and have a richer caramel-like flavor than smaller date varieties. If your dates feel dry or firm, soak them a few extra minutes before blending.
- Drain the dates thoroughly. After soaking, let the dates drain well before adding them to the blender. Too much extra water can dilute the mixture and encourage ice crystals to form during freezing.
- Blend until completely silky smooth. This is the most important step for a creamy texture. Blend longer than you think you need to, stopping to scrape down the sides as needed. Any small pieces of date left behind can create a grainy texture once frozen.
- Use full-fat coconut milk and coconut cream. The higher fat content creates a richer, creamier ice cream. Light coconut milk won’t provide the same smooth, scoopable consistency.
- Taste before freezing. Dates can vary in size and sweetness. If you’d like a sweeter ice cream, blend in an extra date or two before transferring the mixture to the freezer.
- Freeze in a shallow container. A wider, shallower container helps the mixture freeze more evenly and can make it easier to scoop later.
- Press parchment paper directly onto the surface. This simple step helps prevent ice crystals and keeps the ice cream tasting fresh during storage.
Date Ice Cream
Ingredients
- 1½ cups pitted dates
- 1½ cups full-fat coconut milk
- ½ cup coconut cream
- 2 egg yolks
- 1 tsp pure vanilla extract
- pinch of salt
Instructions
- Place dates in a bowl and cover with hot water. Soak for 10 minutes to soften, then drain well.1½ cups pitted dates
- Add dates, coconut milk, coconut cream, egg yolks, vanilla, and salt to a high-speed blender. Blend until completely smooth and creamy, stopping to scrape down sides as needed.1½ cups full-fat coconut milk, ½ cup coconut cream, 2 egg yolks, 1 tsp pure vanilla extract, pinch of salt
- Pour the mixture into a freezer-safe container and smooth the top.
- Cover and freeze for 4–6 hours, stirring once or twice during freezing if possible, for a creamier texture. Let sit at room temperature for 5–10 minutes before scooping.
Notes
- Medjool dates provide the best flavor and texture, but other soft date varieties will work.
- Soak the dates until soft and drain them well before blending.
- Blend until completely smooth and creamy. Any remaining pieces of date can create a grainy texture after freezing.
- Use full-fat coconut milk and coconut cream for the richest, creamiest results.
- Taste the mixture before freezing and add an extra date or two if you’d like it sweeter.
- Stir the ice cream once or twice during the first few hours of freezing for a slightly creamier texture.
- Let the ice cream sit at room temperature for 5 to 10 minutes before scooping.
- Press parchment paper or plastic wrap directly onto the surface before storing to help prevent ice crystals.
- Store in an airtight container in the freezer for up to 2 weeks.
- For popsicles, pour the blended mixture into molds and freeze until solid.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Date Ice Cream Step by Step
Gather all the ingredients together.
Soak the dates: Place 1½ cups (225g) pitted dates in a medium bowl and cover them completely with hot water. Let the dates soak for 10 minutes until softened and plump, then drain them thoroughly.
Blend the ice cream base: Add the softened dates, 1½ cups (360ml) full-fat coconut milk, ½ cup (120ml) coconut cream, 2 egg yolks, 1 tsp pure vanilla extract, and a pinch of salt to a high-speed blender. Blend for 1-2 minutes, stopping to scrape down the sides as needed, until the mixture is completely smooth, thick, and creamy with no visible pieces of date remaining.
Transfer to the container: Pour the mixture into a freezer-safe container and use a spatula to spread it into an even layer and smooth the top.
Freeze until firm: Cover the container tightly and freeze for 4-6 hours, stirring once or twice during the first few hours of freezing if possible to help create a creamier texture.
Scoop and serve: When ready to serve, let the ice cream sit at room temperature for 5-10 minutes until slightly softened and easy to scoop.
Serving Suggestions
I love keeping a container of this date ice cream in the freezer during the summer because it feels like a treat while still being made with simple, wholesome ingredients. It’s perfect for an afternoon snack on a hot day, but it’s also rich enough to serve as an easy after-dinner dessert when friends and family stop by. For a weekend treat, I love adding a scoop on top of my banana oatmeal pancakes while they’re still warm. The creamy date ice cream melts slightly into the cake and creates an almost brownie-and-ice-cream experience. It’s also delicious served with a keto brownie for a little extra indulgence. When I’m entertaining, I’ll set out bowls of toppings and let everyone build their own dessert. Chopped nuts, toasted coconut, cacao nibs, and extra chopped dates all pair beautifully with the caramel-like flavor of the ice cream.
Turn It Into Popsicles
Pour the blended mixture into popsicle molds, leaving a little room at the top for expansion. Insert the sticks and freeze until completely solid, about 6-8 hours. The creamy date and coconut base works especially well as a popsicle and makes a refreshing summer treat that’s easy to serve at parties, cookouts, and backyard gatherings.
Flavor Variations
This date ice cream is easy to customize with a few simple additions. Blend any of these into the base before freezing:
- Cinnamon: Add 1 teaspoon ground cinnamon for a warm, cozy flavor that complements the caramel-like sweetness of the dates.
- Espresso: Add 1 to 2 teaspoons espresso powder or 1 tablespoon strong brewed coffee for a rich mocha-inspired twist.
- Chocolate: Blend in 2 tablespoons unsweetened cacao powder for a fudgy chocolate-caramel flavor.
- Vanilla Bean: Swap the vanilla extract for the seeds of 1 vanilla bean for a deeper vanilla flavor.
- Toasted Coconut: Stir in ¼ cup toasted shredded coconut after blending for extra texture and tropical flavor.
- Sea Salt: Add an extra pinch of flaky sea salt to enhance the natural caramel notes and create a sweet-and-salty dessert.
Storage Instructions
Transfer the date ice cream to an airtight container and freeze for up to 2 weeks for the best flavor and texture. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the container. This helps minimize air exposure and keeps ice crystals from forming.
Before Serving
Remove the ice cream from the freezer and let it sit at room temperature for 5 to 10 minutes before scooping. This gives it a softer, creamier texture and makes it much easier to serve.
Make Ahead
Make this ice cream several days in advance and keep it in the freezer until you’re ready to serve. It’s a great dessert to prepare ahead for parties, cookouts, or summer gatherings.
More Easy Homemade Treats
- Almond Flour Chocolate Mug Cake: This single-serving chocolate dessert comes together in minutes right in the microwave. It’s the perfect recipe when you want something sweet without turning on the oven, and it’s especially delicious with a scoop of date ice cream on top.
- Almond Flour Chocolate Chip Cookies: Made with simple pantry ingredients, these chewy cookies are easy enough for everyday baking. Crumble a cookie over your date ice cream or sandwich a scoop between two cookies for an easy homemade ice cream sandwich.
- Coconut Sorbet: If you love simple frozen desserts, this refreshing coconut sorbet is another easy treat to keep in your freezer. It has a lighter texture than date ice cream but delivers the same homemade appeal.
- Homemade Vegan Nutella: A rich chocolate-hazelnut spread made from simple ingredients. Spread it on fruit, swirl it into yogurt, or drizzle a little over a scoop of date ice cream for an extra-indulgent dessert.
