Chocolate Almond Ice Cream
A smooth and indulgent vegan chocolate almond ice cream made with coconut milk, almond butter, oats, and naturally sweetened with Medjool dates. Quick to prepare, freezer-friendly, and packed with fiber and plant-based protein, this mocha ice cream is a perfect wholesome dessert for any day.
Equipment
- Medium saucepan (1)
- Blender (high-speed) (1)
- Ice cream maker (1)
- Freezer-safe container – 1
Ingredients
- ⅔ cup strong brewed coffee
- 13.5 oz full-fat canned coconut milk
- ½ cup sugar
- 10 Medjool dates pitted and soaked
- ⅓ cup old-fashioned oats do not use quick oats
- Hot water enough to cover dates
- ⅓ cup almond butter
- 1 Tbsp cocoa powder
- 1 tsp vanilla extract
- ⅛ tsp salt
- ½ tsp coffee extract optional
Instructions
- Brew the Coffee Base: Start by brewing 2/3 cup of strong coffee. This will be the flavor foundation for your mocha ice cream, giving it a rich, deep taste. Use freshly brewed coffee if possible, as instant coffee may give a slightly bitter flavor. Set aside to cool slightly while preparing the other ingredients.
- Heat Coconut Milk and Sweetener: In a medium-sized saucepan, combine the full-fat coconut milk (13.5 oz) and 1/2 cup of sugar. Heat over medium heat until the sugar dissolves and the mixture begins to steam. Stir occasionally to prevent scorching at the bottom. The goal is a warm, sweet coconut milk base that will infuse the ice cream with creamy richness.
- Simmer with Oats: Once the coconut milk and sugar mixture is heated, reduce the heat to medium-low. Gradually add 1/3 cup of old-fashioned oats. Stir consistently and allow the mixture to simmer gently for about 10 minutes. This step helps thicken the ice cream naturally and adds fiber for a wholesome texture.
- Cool the Mixture: After simmering, remove the saucepan from heat. Transfer the mixture to a separate container and allow it to cool to room temperature. If your ice cream maker requires a cold base, refrigerate until completely chilled. Cooling ensures the ice cream churns properly and results in a smoother, creamier texture.
- Soak Medjool Dates: While your coconut milk mixture cools, prepare 10 Medjool dates. Remove the pits and place the dates in a bowl, covering them with hot water. Let them soak for 30 minutes to 3 hours depending on their freshness; softer dates blend more easily, creating a naturally sweet and smooth ice cream base.
- Drain and Blend Dates: Once the dates are softened, drain and discard the soaking water. Transfer the dates to a high-speed blender. Adding dates at this stage ensures the ice cream gets natural sweetness without refined sugar overload.
- Combine All Ingredients in Blender: Into the blender, pour the cooled coconut milk and oat mixture. Add 1/3 cup almond butter, 1 tablespoon cocoa powder, 1 teaspoon vanilla extract, and 1/8 teaspoon salt. Blend on high speed for several minutes until the mixture is ultra-smooth and creamy. The almond butter adds protein and a nutty flavor, while the cocoa powder gives a deep chocolatey taste.
- Taste and Adjust Coffee Flavor: If you prefer a stronger coffee flavor, add 1/2 teaspoon coffee extract. Blend for a few more seconds to incorporate evenly. Taste the mixture at this stage; adjust sweetness with more dates or sugar if desired. This ensures the final ice cream matches your preferred flavor profile.
- Churn the Ice Cream: Pour the blended mixture into your ice cream maker. Follow the manufacturer’s instructions for churning. Typically, this takes about 1 hour. Churning introduces air into the mixture, giving the ice cream its light, creamy texture.
- Transfer to Freezer Container: Once churned, transfer the ice cream into a flat, freezer-safe container. Optionally, you can sprinkle in slivered almonds or drizzle a little chocolate syrup for added texture and decoration. Smooth the top with a spatula to ensure even freezing.
- Freeze Until Firm: Place the container in the freezer for at least 1–2 hours to firm up. When ready to serve, remove from the freezer and let it sit at room temperature for 10 minutes to soften slightly for easy scooping. Patience here makes for perfect scoops every time!
- Serve and Enjoy: Scoop into bowls or cones and enjoy immediately. This vegan almond mocha ice cream is indulgent yet wholesome, offering protein, fiber, and healthy fats in every bite. Store leftovers in an airtight container in the freezer for up to 1 week.
Notes
- Use full-fat coconut milk for maximum creaminess; low-fat versions may yield icy texture.
- Old-fashioned oats provide natural thickening and fiber; do not substitute with quick oats.
- Soak Medjool dates thoroughly to ensure smooth blending and natural sweetness.
- Optional coffee extract enhances the mocha flavor; adjust according to personal taste.
- For added texture, sprinkle chopped almonds or drizzle chocolate syrup before freezing.
- Let ice cream soften at room temperature for 10 minutes before scooping to achieve perfect consistency.
- Ice cream is best stored in a flat, airtight freezer-safe container to prevent ice crystals
