Coconut Almond Ice Cream

If you love coconut ice cream and are looking for a dairy free, no refined sugar version, definitely give this recipe a try. Refreshing on its own or better yet, served alongside a slice of ginger spice cake.

Coconut Almond Ice Cream

  • Prep Time5 min
  • Total Time4 hr
  • Yield1 quart


    Ice Cream

    • 2 cans full fat coconut milk (13.5 oz can)
    • 16 pitted medjool dates
    • 1/4 tsp sea salt
    • 1/2 cup almonds, coarsely chopped
    • 1/4 cup shredded unsweetened coconut


    • toasted coconut
    • chopped almonds


    1. Add coconut milk, dates, and salt in a blender and puree until smooth.
    2. Pour mixture into an airtight container and refrigerate for at least 1 hour or overnight.
    3. Transfer mixture, chopped almonds and shredded coconut to an ice cream maker and churn according to manufacturer’s directions (about 20 minutes).
    4. Once mixture sets up, place into a freezer-safe container and freeze for 1 to 2 hours until desired texture for serving.
    5. Allow to soften a bit before scooping.
    6. Top with toasted coconut and chopped almonds.

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