Chocolate Coconut Ice Cream
A rich and creamy chocolate coconut ice cream made with whipped coconut cream, naturally sweetened with dates, and loaded with shredded coconut. Topped with a simple magic shell, this plant-based dessert is low in refined sugar, high in fiber, and perfect for quick freezer-friendly treats.
Equipment
- 1 Stand mixer (or hand mixer)
- 1 Food processor
- 1 Mixing Bowl
- 1 Parchment-lined container
- 1 Spatula
Ingredients
For the Ice Cream:
- 2 cans 15 oz each coconut milk, chilled overnight
- 10 large medjool dates pitted and soaked in warm water for 10 minutes
- ½ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- ¼ cup unsweetened almond milk scant 1/2 cup
- ½ cup unsweetened coconut flakes plus extra for topping
For the Magic Shell:
- 1 Tbsp coconut oil melted
- 1 Tbsp cocoa powder
- ½ Tbsp maple syrup
- Unsweetened coconut shreds for topping
Instructions
- Prepare the Coconut Milk: Start by removing the cans of coconut milk from the fridge. Make sure they’ve been chilled overnight, as this allows the cream to separate from the liquid naturally. Flip each can upside down and open it from the bottom. Pour out the liquid into a separate container—this can be reserved for smoothies, coffee, or baking. What you need is the thick white coconut cream for your ice cream.
- Whip the Coconut Cream: Scoop the thick coconut cream into the bowl of a stand mixer fitted with a whisk attachment. If you don’t have a stand mixer, a large mixing bowl and a hand mixer work just as well. Whip the cream on medium-high speed until it becomes smooth, light, and fluffy, resembling whipped cream in texture. This step is essential to give your ice cream a creamy, airy consistency. Scrape down the sides of the bowl occasionally to ensure even whipping.
- Prepare the Date Paste: While the coconut cream is whipping, work on the natural sweetener. Drain the soaked medjool dates and add them to a food processor. Blend them with a small amount of hot water—start with a teaspoon at a time—until they form a smooth, creamy paste. The paste should be silky with no lumps. Taste it; it should be naturally sweet and rich in flavor, which will balance the cocoa in the ice cream.
- Combine Coconut Cream and Date Paste: Once your coconut cream is fully whipped, gradually add half of the date paste to the bowl. Then add the cocoa powder, vanilla extract, and unsweetened almond milk. Turn the mixer back on and whip everything together until fully combined. Stop occasionally to scrape the sides of the bowl with a spatula to ensure no streaks remain. Taste the mixture and add more date paste if you prefer a sweeter ice cream.
- Fold in Coconut Flakes: After the mixture is smooth and chocolatey, gently fold in 1/2 cup of unsweetened coconut flakes using a spatula. Folding instead of mixing aggressively keeps the air whipped into the cream, maintaining a light texture. This adds subtle crunch and a lovely coconut flavor throughout the ice cream.
- Transfer to Freezer Container: Line a freezer-safe container with parchment paper to prevent sticking. Pour the ice cream mixture into the container and smooth the top evenly with a spatula. Sprinkle extra coconut flakes over the top for a decorative touch. Cover the surface with plastic wrap to prevent ice crystals from forming and ensure a smooth texture.
- Freeze to Set: Place the container in the freezer. For a soft, mousse-like texture, allow it to freeze for 3–4 hours. For a firm, scoopable ice cream, freeze overnight (8–12 hours).If frozen overnight, let it thaw slightly in the fridge for 10–15 minutes before serving to make scooping easier and more manageable.
- Prepare the Magic Shell: While the ice cream is setting, melt 1 Tbsp of coconut oil in a small bowl. Add 1 Tbsp cocoa powder and 1/2 Tbsp maple syrup. Stir until smooth and glossy. This quick chocolate shell will harden when poured over the frozen ice cream, giving a satisfying crunch. Keep the shell at room temperature for now; pour it over scoops of ice cream right before serving.
- Serve with Toppings: Scoop your chocolate coconut ice cream into bowls or cones. Drizzle the magic shell on top and sprinkle additional unsweetened coconut shreds for extra texture and flavor. The contrast of creamy ice cream, rich chocolate shell, and crunchy coconut creates an indulgent, yet naturally sweet treat.
- Storage Tips: Store leftover ice cream in the freezer, tightly covered with plastic wrap or a lid, for up to 1 week. For the best texture, allow the ice cream to thaw in the fridge for 10–15 minutes before serving each time. Avoid letting it sit at room temperature for too long, as coconut-based ice creams melt faster than dairy versions.
Notes
- Use full-fat coconut milk for the creamiest texture; light coconut milk will result in a less rich ice cream.
- Make sure to chill the cans overnight; this allows the cream to separate properly.
- Medjool dates provide natural sweetness; adjust the quantity if you prefer it sweeter or less sweet.
- For smoother blending, add hot water gradually when making the date paste.
- Fold in coconut flakes gently to preserve airiness in the whipped cream.
- The ice cream can be frozen for up to a week; slightly thaw before scooping.
- The magic shell hardens quickly when poured over cold ice cream; serve immediately.
- Optional toppings: chocolate chips, crushed nuts, fresh berries, or a drizzle of almond butter.
