Dairy free and sweetened only with dates!
Adapted from


About 1 cup of coconut covered dates, or pitted dates
1/2 cup water
1 14 oz can of full fat coconut milk (I used a 13.5 oz can + .5 oz of soymilk)
2 tsp vanilla extract


Combine the dates and the water in a small saucepan and bring to a boil.
Remove the pan from the heat and allow the dates to soak, covered, for about 15 minutes.
Drain some of the water out of the pan, leaving a little.
Pour the coconut milk and vanilla in your blender.
Add the dates and water left over in your pan.

Blend until smooth.

Scrape out the blended mixture into a fine mesh strainer that's set in a bowl. Or you may just put it all in the bowl if you like texture in your ice-cream. Allow the mixture to drain through the strainer into the bowl catching any of the date and coconut that might have been left unblended.

Refrigerate for an hour or so.

Once cold, pour the mixture into the bowl of an ice cream maker and freeze/churn according to the manufacturer’s directions.

OPTIONAL: stir in chocolate chips and/or nuts before transferring the ice cream to the freezer.

Makes around 1 quart.