Three ingredients make up this simple vegan ice cream with no added sugar.
Cookbook author Jeff Rogers prefers to use fresh coconut milk, made from blending the meat of mature coconuts with coconut water. But high-quality canned coconut milk works well here, with much less fuss.
You'll need an ice cream maker.
Make Ahead: The dates need to be soaked for several hours or overnight. The ice cream base needs to be frozen for 1 hour or refrigerated for several hours or overnight before churning. The churned ice cream can be frozen in an airtight container for up to 3 months.
Servings: 8 When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 8 servings; makes about 1 quart
Ingredients
- 3/4 cup packed organic pitted dates, preferably honey or halawi
- 2 cups canned coconut milk (do not use low-fat; see headnote)
- 1 1/2 cups fresh, very ripe figs (about 12 ounces), stemmed
Directions
Combine the dates and enough water to cover in a small bowl. Cover and refrigerate for several hours or overnight, then drain (reserving the soaking water to use as a sweetener in drinks, if desired).
Combine the coconut milk and figs in a blender; puree until smooth. With the motor running, gradually add the soaked, drained dates; blend on high until silky smooth, for at least 1 minute.
Place the blender pitcher in the freezer for 1 hour or in the refrigerator for at least several hours or overnight, until well chilled.
Pour the mixture into an ice cream maker. Churn according to the manufacturer's directions; the ice cream will have a soft-serve consistency. Serve right away, or transfer to an airtight container and freeze for up to 3 months.
Recipe Source
Adapted from "Vegan Ice Cream" by Jeff Rogers (Ten Speed Press, 2014).
Tested by Joe Yonan.
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