The ice cream base will need to chill completely before you add it to your ice cream maker. You’ll want to allow several hours (4-6 at least) for the mixture to get very cold. I like to mix up the base the night before.
For the chocolate ice cream base:
- 1 (14oz) can full-fat coconut milk
- 1 cup almond or cashew milk
- 6 Medjool dates, pits removed
- 1/4 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- pinch salt
- 1 Tbsp gelatin dissolved in 1/4 cup boiling water (or 2 Tbsp cornstarch)
- 1 cup brownies bits (we like these gluten free brownies
For the optional chocolate shell:
- 1/2 cup chocolate chips
- 3 Tbsp coconut oil
For the ice cream base:
- Combine coconut milk, almond or cashew milk, dates, cocoa powder, vanilla, and salt in a blender. Puree until completely smooth.
- Add gelatin dissolved in water and pulse to combine. Transfer mixture to a covered bowl or container and refrigerate at least 4-6 hours (or overnight if you can) to completely chill. If using gelatin, the mixture will be quite thick and will look like a mousse.
- When mixture is completely chilled, transfer to your ice cream maker and churn according to manufacturer’s directions. In our Cuisinart, this takes 20-30 minutes. Mixture will be like thick soft-serve ice cream. Stir in brownie bits.
- Eat immediately as soft-serve, or transfer to an airtight container and freeze 1-2 hours, or until you can form scoops. If your ice cream is too hard to scoop, let it sit out 10-15 minutes, or until soft.
When ready to serve:
- Make your chocolate shell. Microwave chocolate chips and coconut oil or melt in a saucepan until very smooth. Pour over ice cream before serving. It will immediately harden on the cold ice cream. So good!