3 Ingredient Dark Chocolate Ice Cream ~ No Churn Needed {Paleo; Vegan}

I love ice cream. Since I have become pregnant, I’ve come to like it even more. With my ever growing body becoming more of a colossal, heat-inducing incubator by the day and living in the heat of the Singaporean summer, the sweet, cooling creaminess of ice cream has become one of the cravings I am growing increasingly familiar with.

The problem is, I’ve tried to make my own ice cream several times to no avail. It usually ends up being a delicious icy mess that cannot be scooped from the punnet once it’s been left overnight no matter how hard I try. Delicious, but not entirely satisfying.

…but then I discovered the secret to making healthy ice cream that is still soft and creamy.


Dates are the secret ingredient I have been missing. Dates have this magical ability to resist becoming completely frozen, and therefore allow the mixture to be scooped from the punnet – straight from the freezer.

They’re also amazingly sweet, so having them in the ice cream gives you all the sweetness you could wish for.

This 3 Ingredient, no churn ice cream is incredibly legit, despite being vegan and refined sugar free. It is so sweet, creamy, and seemingly decadent that even my husband (after looking at it dubiously and saying, “What is it? Coconut and cocoa?”) conceded that it was delicious.

It’s also economical. All in all a litre of this ice cream cost me around $4. Compare that to $12 for a natural, dairy-free ice cream at the supermarket with who-knows-what in it. Pretty awesome.

…and just wait until you see how it’s made. Far too easy.

This is the ice cream recipe you have been waiting for.


3 Ingredient Dark Chocolate Ice Cream ~ No Churn Needed {Paleo; Vegan}


2 cups dates, soaked in boiling water for 10-15 minutes – NOTE: I’ve had readers report that medjool dates tend to be too soft and make the ice cream like pudding, preferably use a harder variety of date and soak it

2 cups fall fat fresh or canned coconut milk

1 cup unsweetened cocoa/cacao

Optional: 1/2 tsp cinnamon, a few drops of peppermint oil, cacao nibs, chocolate chips, chopped nuts, frozen berries, etc.


1. Whiz up the dates in a food processor until smooth.

2. Add the coconut milk and cocoa and blend until smooth.

3. Stir in any additional ingredients you want to add for texture or flavour.

4. Pour into a freezer-proof container and freeze for at least 6 hours, or overnight.

5. Scoop straight from the punnet and happily indulge in the amazing creamy sweet goodness.




{Linked to Modest MondaySavouring Saturdays; Saturday Soiree; Healthy Vegan Link Up; Gluten Free FridaysHearts for Home}

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14 thoughts on “3 Ingredient Dark Chocolate Ice Cream ~ No Churn Needed {Paleo; Vegan}

  1. YUM! Dates are the magic ingredient to help with the texture huh? I will have to try that out. I love that this is 3 ingredients! So easy to make =) What a fun & healthy snack for you and the babe. Thank you so much for sharing at Healthy Vegan Fridays, I’m pinning this recipe and featuring it this week. Looking forward to more of your recipe sharing!


  2. This ice cream looks great~ I may have to give the recipe a try!

    Came over on the Hearts for the Home link up, and I’m glad to find your site. I also followed you on Pinterest.

    Hope you and your family enjoy a nice long weekend~


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