A no churn ice cream that is made in your blender. Simply blend the ingredients and freeze! This ice cream is not only chocolaty and delicious, but it’s free of the top eight allergens, is vegan, and has no refined sugar. BOOM.
This ice cream was a life saver for us last year. Unfortunately, we have an ice cream truck that comes with its music BLARING every.single.night. Why are these things like the Pied Piper?? It drones out the Mickey Mouse Clubhouse song, and it gets stuck in my head like crazy–which makes me hate it even more. It’s super fun for my allergic kid to want it, but not have it, and have that reminder every evening.
I would almost always have a batch of this whipped up in our freezer, and when he’d get down about that darn ice cream truck I’d remind him that we have homemade chocolate ice cream at home! And, perhaps it’s because I felt bad–but I let him eat a lot. And, I didn’t stress too much since there’s no refined sugar in it and heaven knows he needs the calories from the full fat coconut milk (#EOEProblems).
Which–side note–he had his check up and he’s up to the 25th percentile in weight. TWENTY FIFTH! That’s the highest he’s ever been. Considering he was almost off the charts at his diagnosis, and we’ve had to claw and fight for every pound, I about died when the doctor told me. It was a huge jump from last time and I was so grateful and happy.
While making my first batch of the season, last minute I decided to do a Facebook Live video showing how ridiculously easy it was. I felt a little self-conscious as I had only combed my 2nd day hair and was rocking an old t-shirt and leggings–but I didn’t want to wait as I wanted to get that sucker in the freezer. I realized that what I truly want is for my readers to feel connected to me, and I don’t think that’s always possible when all you see are Food Network-styled videos. This was real life–and I’m happy to share our crazy allergic ride with you. If you’d like to see the video, you can click the still image below.
I hope this ice cream helps melt away the upcoming hot summer nights and gives you a delicious treat that you can enjoy all season long!
- One 14-ounce can full fat coconut cream (found in the Asian isle)
- ⅔ cup unsweetened cocoa powder
- 16 pitted dates
- 1 tsp pure vanilla extract
- 1 banana
- ½ cup vanilla or plain rice milk
- Pour all ingredients into the blender and blend until completely smooth. Taste and adjust if needed.
- Pour into a loaf pan and cover with aluminum foil. Freeze over night for a firm ice cream. Set out for a few minutes to thaw before serving. Will keep for two weeks if in an air tight container. Good luck having it last that long!
Adapted from: Minimalist Baker