Finally a homemade ice cream we can all enjoy with no ice cream maker and no weird ingredients in sight. Hallelujah.
This one has chunks of cookie dough and is drizzled with my home-made caramel and yall, its pretty drool worthy.
Go on and get crazy with your flavor choices, I cant wait to see what you come up with!
I n g r e d i e n t s
2 full fat coconut milk cans, refrigerated overnight (I used Whole Foods 365) 1 tsp vanilla extract 8 large sticky medjool dates, pitted 1/4 cup almond milk 1/2 cup chocolate chips 3 - 4 tbsp Homemade caramel (here) OR 1/2 cup chocolate chip cookie dough (here) OR 1/4 cup nut butter
Equipment: Stand or Hand mixer
D i r e c t i o n s
Place your mixing bowl in the freezer for 15 minutes before making. Line a 9x13 bread pan with parchment paper.
Rough chop your dates and add to a blender. Pour your almond milk into the blender and pulse a 8-10 times. Pour into a small bowl and place in fridge ( you can also just put your blender in the fridge.)
Turn over your coconut milk cans. Open the bottom of the can with a can opener and pour out the liquid ( you can also save the liquid to freeze for smoothies!).
Get your mixing bowl out of the freezer. Scoop out the cream from both cans and place in bowl.
Begin to mix the cream with you mixer, for about 5-6 minutes, or until fluffy peaks have formed. You want to make sure there are no coconut clumps and It resembles whip cream.
Add your vanilla extract and mix until combined through.
Add your date mixture, and mix for about 15 seconds, you still want large clumps of date!
Now set your mixture aside and stir in your toppings ( caramel/nut butter/chocolate chips/ cookie dough)
Pour your ice cream into your parchment lined pan & cover loosely with plastic wrap and then foil
You can take this out in a couple of hours for a chilled mousse-like ice cream or freeze for 5-6 hours for a firmer ice cream.
Allow 20-30 minutes for It defrost before serving. Best to scoop this ice cream with an ice cream scooper that has been run under hot water prior to every few scoops!
This ice cream is best when fresh but will keep in freezer (sealed) for up to a week!