Chocolate Ice-cream

I was honestly so impressed with this recipe. I had no idea it would turn out this good, but it tasted exactly like store-bought, good quality ice-cream, and had a great consistency too. Creamy, rich, and chocolatey, I would definitely advise making this!


  • 2 cans of full fat coconut milk (14 ounces), chilled overnight in the fridge
  • 160 grams of unsweetened cacao powder
  • 397 grams of pitted dates (soak for 10-20 minutes if they are not moist enough)
  • 1 tsp vanilla extract
  • Cacao nibs (optional)


  1. Put a big mixing bowl in the freezer to chill for 10 minutes
  2. Put the dates in the food processor and process them until they form small pieces. Then gradually add hot water until the mixture becomes a thick paste
  3. Pour the cans of coconut milk into the chilled mixing bowl
  4. Whip it until it becomes creamy and smooth. Add in the cacao powder, vanilla extract and half the date paste. Whip until it is mixed fully.
  5. Taste and add more cacao powder or date mixture to your personal tastes. (I added in all the date mixture)
  6. Put in a freezable container and cover with clingfilm.
  7. You can either leave it for a few hours, so it forms a mousse, or leave it longer till it freezes fully.