No Churn Vegan Chocolate Almond Ice Cream
A rich and creamy chocolate ice cream that’s studded with candied almonds. This healthy vegan ice cream is so easy to make and so incredibly delicious you’ll be making it on repeat.
Ingredients
CHOCOLATE ICE CREAM:
- 1 cup dates, tightly packed
- 1 can full-fat coconut milk*
- ⅓ cup almond butter
- ⅓ cup cacao powder
- 1 Tbsp coconut nectar or maple syrup, optional – see notes**
- 1 tsp vanilla extract
CANDIED ALMONDS:
- ⅓ cup almonds
- 2 tsp coconut nectar or maple syrup
- 2 tsp coconut sugar
Instructions
- CANDIED ALMONDS:
- Preheat the oven to 325 °F / 160 °C.
- Roast the almonds for 8 – 10 minutes. Until slightly golden and fragrant.
- Roughly chop the almonds and place the chopped almonds on a baking sheet. Add coconut nectar or maple syrup and coconut sugar. Stir until all the almond pieces are coated in the sugary mixture.
- Roast in the oven for 12 - 15 minutes, stirring every 4 – 5 minutes to prevent them from burning. Watch them closely because they burn easily. They should be fragrant, bubbly and darker in color.
- Remove from the oven. Transfer the almonds immediately to a non-stick surface. Let them cool completely before chopping them again into smaller pieces.
- ICE CREAM:
- Add dates to a small bowl and cover them with boiling water. Let them soak for 30 minutes, then drain well and pat dry with paper towels to remove excess water.
- Add dates, coconut milk, almond butter, cacao powder, coconut nectar or maple syrup (if using) and vanilla extract to a high-speed blender. Blend until smooth and creamy.
- Pour chocolate ice cream into a loaf pan or a glass air-tight container, swirl in the candied almonds, and smooth the top. Close the lid of the container or cover the loaf pan with plastic film to minimize air exposure.
- Freeze for 4–6 hours or until set.
- Scoop and enjoy!
- Store leftovers (if you have any!) in the freezer for up to 2 weeks. Let the ice cream thaw for 15 - 20 minutes before scooping for the perfect texture.
Video
Notes
*If your coconut milk has solidified, warm it up until it’s liquid again.
**If you are using Medjool dates, you won’t need to add a tablespoon of sweetener. Medjool dates are sweeter than other varieties. I used Deglet Noor dates and felt it needed that tablespoon of coconut nectar, though it could easily do without. My recommendation is to blend all the ingredients -without the sweetener-, then taste it and see if you want to add that tablespoon of coconut nectar or maple syrup.
**If you are using Medjool dates, you won’t need to add a tablespoon of sweetener. Medjool dates are sweeter than other varieties. I used Deglet Noor dates and felt it needed that tablespoon of coconut nectar, though it could easily do without. My recommendation is to blend all the ingredients -without the sweetener-, then taste it and see if you want to add that tablespoon of coconut nectar or maple syrup.