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Espresso Chip Ice Cream

Active Time: 25 minutes

Makes 12 servings

espressochip ice cream.jpg


  • 2 14-ounce cans coconut cream
  • 2/3 cup plus 1 tablespoon cacao powder
  • 14 ounces pitted dates, soaked in warm water for 10 minutes then drained
  • ½ cup hot water
  • 1 teaspoon vanilla extract
  • ½ cup unsweetened almond milk
  • 1 ounce espresso or very strong black coffee, cooled (optional, but delicious)
  • ¾ cup cacao nibs


  1. Place a large mixing bowl in the freezer for 10 minutes.
  2. Add drained dates to a food processor and process until chopped into small pieces. Add hot water 1 tablespoon at a time until a thick smooth paste forms.
  3. Scoop out the solid coconut cream from both cans and place in the chilled mixing bowl.
  4. Use a hand mixer to whip the cream until thick and smooth. Add cacao powder, vanilla, almond milk, and the dates. Continue whipping until fully blended together.
  5. Line a freezer-safe container (one that has a cover) with parchment paper. Transfer ice cream to this container and secure with plastic wrap and then foil.
  6. Freeze overnight.
  7. To serve, set out on the counter for 20 minutes to soften a little bit.
  8. Store, covered, in the freezer. This batch will be enjoyed week 3 Days 1, 4, and 7, and week 4 Days 3 and 6.