Chocolate Coconut Ice Cream

In summer there should be no day without ice cream. That’s why we came up with this awesome and healthy chocolate ice cream based on coconut milk, so you don’t need to feel guilty eating ice cream every day.

And summer is also there for new things, right? What about taking the chocolate paste into a new adventure, like the Cacao Facilitator Course?
But first, let’s get back to our delicious chocolate coconut ice cream recipe. 

INGREDIENTS (1 person)

  • 400 ml coconut milk (can normally be used for cooking)
  • 200 g pitted dates
  • 50gr cacao paste chopped to fine pieces
  • 1 tsp pure vanilla extract
  • 50 g coconut shreds


  1. First soak the dates in warm water, after 10 minutes drain and puree the dates until you get a smooth paste.
  2. Now pour coconut milk into a large bowl and blend until the mixture seems a bit fluffy. Add vanilla extract, cacao, coconut shreds and ¾ of the date paste and keep on blending for 1 more minute.
  3. Taste the mixture. If it’s sweet enough you can keep the rest of the date-paste for something else. If you need it sweeter add the remaining date paste.
  4. Transfer the mixture into a container (previously lined with baking paper) and let it freeze overnight.
  5. Take the ice cream out of the fridge for at least 20 minutes before serving. Use an „under water-warmed“ scoop for a proper ice cream ball.

Tip: For much more creamy result take the ice cream out and break into pieces, blend it for a few seconds until it’s a smooth mass. Fill into decorative bowl and freeze again for a really short time (5-15 minutes). Take the bowl out and serve.

Now let’s relax at your favorite spot and enjoy your delicious homemade ice cream.

Did you already see our recipe of the chocolate leaves? Have a look at it here

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