Chocolate Chip Ice Cream

We hope you love this No Churn Vegan Chocolate Chip Ice Cream as much as we do! If you decide to give it a try, snap a photo and share it using #namelymary onInstagram. We love seeing your photos!

No Churn Vegan Chocolate Chip Ice Cream

By Namely Marly

Prep Time: 15 minutes

Cook Time: 240 minutes

Yield: 10-12

Ingredients

• 1 cup pitted Mejdool dates, chopped (approximately 8)
• 1 cup plant-based milk (soy, almond, etc), vanilla-flavored
• 1 teaspoon vanilla
• 2 - 3 tablespoons coffee liqueur
• 1 can chilled full-fat coconut milk (Trader Joe's is perfect here)
• ¼ - ½ cup Cacao Nibs*

Instructions

1. Place a mixing bowl in the freezer
2. Put the chopped dates in a large, microwave-safe bowl. Add the plant-based milk. Heat in the microwave for about 1 minute. Place a plate over the bowl to trap the heat. Set aside for about 10 minutes, until the dates are tender.
3. Place the date mixture in the bowl of a food processor. Add the vanilla and liqueur. Pulse until smooth, up to a minute or more. Remove the lid and push down any ingredients that may have risen up the sides. Pulse again. Place in the fridge to cool.
4. Remove the mixing bowl from the freezer and get out the can of chilled full-fat coconut milk (I leave all my coconut milk in the fridge so I always have a chilled can at the ready).** Put on the whipping attachment for your mixer and whip the coconut milk until stiff peaks form, 5-7 minutes.
5. Remove the chilled date mixture. Add all of the date mixture to the coconut milk. Use your mixer to whip and combine these ingredients. Add the cacao nibs and stir to combine.
6. Spread into a loaf pan. Place in the freezer for 3-4 hours.
7. Remove from the freezer and allow to sit for a few minutes to soften. Then serve just as you would ice cream, on cones, in a bowl, or just get out a spoon and enjoy.
8. Once frozen, transfer the ice cream to a lidded container and store in the freezer when it's not being eaten.

Notes

* I buy cacao nibs in the health food section of our grocery store. You can use dairy-free chocolate chips if you don't have any cacao nibs on hand. Simply chop up the chocolate chips until they're in small pieces. ** Each can of coconut milk varies in the amount of liquid it includes. When you put the can in the fridge for a few hours, the fat will become very firm and that helps you determine how much liquid is in the can. If your can has more than a couple of tablespoons of liquid, I recommend removing it before whipping. That will help you get stiffer peaks in your whipped cream. Save that liquid and add it to your next smoothie or baked goods.