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Date-Sweetened Chocolate Peanut Butter Ice Cream

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This vegan chocolate peanut butter ice cream is naturally sweetened with dates and comes out so creamy and decadent! It's a crowd favorite flavor that is so easy to make.


Recipe by: What Great Grandma Ate

Ingredients

  • 11 Natural Delights Pitted Medjool Dates
  • 2 cans full-fat coconut milk (14 oz each)
  • 1/2 cup creamy peanut butter
  • 1/2 cup cocoa powder
  • 2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/2 cup semisweet chocolate chips

Preparation

  1. Make sure your ice cream maker bowl has been frozen for at least 12 hours.
  2. Place the Medjool dates in a bowl and cover with hot water for 10 minutes.
  3. Drain and place in a blender or food processor. Add coconut milk, peanut butter, cocoa powder, vanilla extract, and sea salt, and blend until smooth.
  4. Pour into your ice cream maker and churn until thick and creamy, about 20 minutes.
  5. Add chocolate chips, if using, and churn for a few more minutes to incorporate evenly.
  6. You can enjoy immediately for a soft serve texture, or freeze in a freezer-safe container like a loaf pan or a reusable ice cream container for at least 3-4 hours. Sprinkle with more chocolate chips, if you want.

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.

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