Dairy-Free Chocolate Ice Cream




Yield 8 servings

this dairy-free chocolate ice cream uses dates as a sweetener and for great texture



  1. Pour hot water over pitted dates and sprinkle gelatin over the top. Soak pitted dates in hot water for 20 minutes. 
  2. Pour soaked dates (including the liquid) into a large blender jar.  Add remaining ingredients. Blend on high for 1 to 2 minutes, until completely smooth.
  3. If using an Ice Cream Maker
    1. Chill the custard in the fridge until cold.
    2. Place the chilled custard in your Ice Cream Maker and follow the directions.  Once it’s done in the ice cream maker, pour into a freezer-safe container and freeze for 1-4 hours to harden a little more before serving.
  4. If using a Blendtec:
    1. Place custard in a freezer-safe bowl and freeze until mostly solid, 4-6 hours.
    2. Scoop out frozen custard into your Blendtec and press the ice cream button.  Voila!  This works best if you blend it before the custard is 100% solid.  Then you can put it back in the freezer for another hour or two before serving.  If the ice cream is so solid, the blades won’t grip it, just let it sit at room temperature for about 20 minutes and try again.
  5. Enjoy!  Store any leftovers in the soft zone of your freezer (or remove from the freezer 20 minutes before serving).

Recipe by The Paleo Mom at