Description
Creamy, dreamy coconut ice cream with a bright citrus twist. No churn needed!
Ingredients
Units
Scale
- 8 cups (1894 ml) full-fat coconut milk or coconut cream
- 1 1/4 cups (296 ml) pitted dates
- 1/2 cups (118 ml) boiling water
- zest from 3 lemons
- 1/4 cups (59 ml) lemon juice
- 1/4 - 1/2 cups (59 - 118 ml) maple syrup
- stevia liquid
- a few dashes ground clove
Instructions
- Chill cans of coconut milk or cream overnight.
- Combine dates and water in a food processor; let stand 5-10 minutes.
- Pulse until dates are light and creamy (Medjool dates: a few minutes; regular dates: 8-10 minutes).
- Zest the lemons.
- If using coconut milk, drain liquid from chilled coconut. Skip if using coconut cream.
- Beat or process coconut until whipped cream consistency.
- Stir in dates, lemon zest, maple syrup, lemon juice, and clove.
- Adjust sweetness with maple syrup or stevia to taste.
- Transfer to a freezer-safe container and freeze for 2-3 hours before scooping.
Notes
- For a richer flavor, use full-fat coconut cream instead of coconut milk.
- If you don’t have Medjool dates, soak regular dates in warm water for 30 minutes before processing for a smoother texture.
- Store the ice cream in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Cook
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 30
- Sodium: 10
- Fat: 20
- Saturated Fat: 15
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 5
- Protein: 2