Light, creamy and full of chocolate, this 3 ingredient healthy chocolate ice cream is our family’s favourite that I have been making all winter long. Just been waiting for hot weather to hit our neck of the woods to share it with you.
I find this ice cream easier to make than a traditional dairy one, and I believe it is tastier and healthier. My kids absolutely LOVE ice cream and do not object a slight coconut-y flavour of coconut mango ice cream and vegan vanilla ice cream I make.
I love using dates in this recipe because I love to think I’m eating a fruit while going for another spoonful of ice cream. Dates are so sweet (from fructose), you don’t need to add honey or maple syrup (sugar is sugar). Naturally occurring fructose has lower glycemic index than coconut palm sugar, honey or maple syrup.
Also “meaty” Medjool dates prevent ice cream from freezing into a solid ice rock. It takes 15 minutes to defrost any leftovers.
Then you turn on your ice cream machine, pour mixture into it and it takes about 45 – 60 minutes, depending on your machine and room temperature. And do not forget to freeze your ice cream machine bowl. I always keep mine in a deep freezer in case we decide to have ice cream spontaneously.
My ice cream machine (similar to this one) cost $25 and I’m totally happy with it because unlike blender I don’t use it every day. It is noisy, so I stick it on a porch while it’s churning but it works. $50 machine might be faster and quieter.
Healthy Chocolate Ice Cream
- Place ice cream machine bowl in the freezer for 18 – 24 hours.
- In a high speed blender, combine all ingredients, except chocolate chips, and process until smooth. Turn on ice cream machine and pour mixture into it. Let ice cream churn until soft serve like consistency (my machine takes about 45 – 60 minutes). Add chocolate chips if desired, let machine incorporate them into the ice cream and serve immediately. Ice cream will be soft serve consistency (my favourite) but you can place it in a freezer for a bit to firm up.
Storage Instructions: Freeze leftovers in a glass airtight container. I also tried freezing blended mixture without churning it in an ice cream machine. It was good just not as fluffy. You could freeze it in individual ramekins or popsicle molds. Because of dates ice cream doesn’t solidify into a block of ice (yay). Once, I also defrosted blended mixture and added it to an ice cream machine then.
*I recommend using Thai Kitchen, Trader Joe’s Coconut Cream or Compliments canned coconut milk with creamy consistency. I wouldn’t use Asian brands, it is grainy and does not freeze well.
Servings Per Recipe: 6
Amount Per Serving = 1/6 recipe (1 large scoop):
Total Fat: 11.7 g
Cholesterol: 0.0 mg
Sodium: 20.0 mg
Total Carbs: 33 g
Sugars: 25.2 g
Dietary Fiber: 3.7 g
Protein: 2.5 g
WW Points+: 6