If you love ice cream anywhere near as much as I do, you’ll thank me for this recipe. Not only is it creamy, decadent, and delicious, but its easy-to-make and absent of dairy, soy, as well as the additives & refined sugars found in traditional desserts, froyos, ice creams, and sorbets.
This low-sugar, homemade vegan ice cream is perfect for warm summer evening dinner parties topped with shaved dark chocolate, made into a dairy-free milkshake or simply eaten while snuggled up on the couch for the moments when you are wanting something a little sweeter without the guilt (in moderation, of course)! Trust me when I say, this is the best vegan ice cream I’ve ever made.
The base of this ice cream is coconut milk which gives that creamy texture that we know and love from traditional dairy ice cream, but without the inflammatory and digestive consequences. Add in some frozen mixed berries for flavor and to provide some hefty fiber that is wonderful for digestion and lowering cholesterol along with antioxidant benefits. And include dates to offer up natural sweetness along with many essential vitamins and minerals. Dates are a great low-glycemic sweetener helping prevent and slow potential spike in blood sugar that would occur with refined sugars usually found in ice creams.
This homemade vegan ice cream is so easy you might be off store-bought forever! Feel free to use this recipe as your base and add in your favorite ingredients to mix things up!
Why not add some cacao nibs for a crunchy, chocolate kick with coconut shavings? Or maca for increased vitality and a superfood boost. The sky's the limit with this one!
Very Berry Homemade Vegan Ice Cream Recipe
Prep Time: 5 minutes | Freeze Time: 3 to 12 hours
2 cans full-fat, unsweetened coconut milk
10-12 dates, pitted
8 oz. frozen mixed berries
1 tsp. vanilla extract
Combine all ingredients in a food processor (starting with 10 dates) and blend until smooth. Taste for sweetness and add more dates if desired.
Pour mixture into a parchment-lined metal pan and cover with plastic wrap.
Place in the freezer for at least 3 hours for a mousse-like texture, or overnight for firmer ice cream.
When you are ready to eat, allow the ice cream to sit out and soften for 20-30 minutes before scooping and serving. Enjoy!
PRO TIP: Place this in mini-popiscle moldsand have single servings available for you and your family to enjoy!
Arielle Mandelberg is a self-proclaimed health foodie, travel junkie, animal lover, smoothie-bowl aficionado, pilates enthusiast, and working actress. Follow her day to day adventures on her Instagram @ArielleLikesToCook.