How much do you love ice cream? Vanilla ice cream is easy, so creamy, and is a base for so many dessert creations! Combined with chocolate, berries, roasted nuts, chocolate cake or by itself no one can say no to this tasty treat!
1 can whole fat Coconut Milk
10 dried, pitted Dates
dash of Salt
2 tsp Vanilla Extract
1/2 cup Dark Chocolate Chips
In a small sauce pan, heat coconut milk on medium. Add 10 dates squeezing each before adding to the pot to make sure you do not have any stems or pits. Add a dash of salt.
Once you start to see a bubble from the heat, turn the heat off and cover. Let sit for 5 minutes.
With your immersion blender, mix the ingredients in your pot to incorporate the dates. Move to another bowl to cool.
In a separate bowl, whisk egg and vanilla, let sit to bring to room temp, 30-45 minutes.
Whisking constantly, pour the milk mixture into the egg mixture.
Cover with plastic wrap touching the cream. Place in the refrigerator for 1 hour.
Chop Dark Chocolate into small pieces. (For this, I used my Nutribullet)
Start your ice cream maker. Pour in your mixture. Once the ice cream is firm, add your chocolate.
Storing ice cream:
Small, 8 oz. Ball Jars are the perfect size to store any leftover ice cream. When you are ready for a dessert, just take the jar out of the freezer and put it in a bowl of water for 3-5 minutes. You’re ready to enjoy your creamy vanilla ice cream!
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