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Today we’ll make your dreams come true.. a vegan chocolate ice cream that is only 4 ingredients, ridiculously creamy, chocolatey, rich, requires NO ICE CREAM MAKER and can’t be more easy to make!

Besides it is NO soy / NO gluten / NO dairy / NO eggs..

Even non-vegans friends have chosen it beyond a regular store bought ice cream.. I It is that good!

Ice cream is definitely one of our favourite things in the whole world, so finding this recipe from @minimalistbaker has been like a real treasure.. she has been one of our maximum inspirations on our journey of creating Bake eat easy.⠀


1 400-ml can coconut cream chilled overnight in the fridge ⠀

4 heaped tbsp cacao powder ⠀

200g pitted dates (around 10)⠀

1 tsp vanilla extract⠀

60 ml almond milk ⠀

Toppings: cacao nibs and maple syrup.⠀


1. Place a large mixing bowl in the freezer to chill for 10 minutes.⠀

2. Meanwhile, add pitted dates to a food processor or high-speed blender (if not sticky and moist enough, soak in warm water for 10 minutes then drain) and process until small bits remain. Then add hot water a little at a time until it forms a thick paste. Set aside.⠀

3. Scoop out the coconut cream from the can reserving the water for other uses. Place in chilled mixing bowl.⠀

4. Using a mixer, whip until creamy and smooth. Then add cocoa powder, vanilla, almond milk, and the date paste and whip until fully incorporated.⠀

5. Taste and adjust flavours as needed and transfer to a parchment-lined freezer-safe container and cover with plastic wrap, then aluminium foil to help freeze.⠀

6. Freeze for at least 5 hours or overnight for a firmer ice cream.⠀

7. Set out for at least 20 minutes prior to scooping, and use a scoop warmed under hot water for a proper scoop.⠀

8. Will keep in the freezer for up to one week.


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