The day before I made a plain chocolate ice cream, and was curious what it would taste like with fresh blueberries and raspberries. Of course I forgot to add raspberries to my photographs below, but I think you can see them within the ice cream.
YUM and completely dairy free! This yumminess is made with full-fat coconut cream, fresh blueberries and raspberries, unsweetened cocoa powder, dates, oat milk and vanilla.
It was actually shocking when I tastes this ice cream for the first time. I was amazed with how creamy it was. The Unsweetened cocoa powder made this treat rich and decadent. It felt and tasted like regular dairy ice cream. Just not as sweet.
I think I may have found a new thing to do, all the time. Meaning, I am going to make this ice cream in all kinds of flavors.
Blueberry & Raspberry Chocolate Coconut Ice Cream Ingredients:
- Coconut cream: I use full-fat unsweetened coconut cream that comes in a can. You will want to only use the part that collects at the top of the can. Do no not use the liquid underneath. You can save it and use it for cocktails and energy drinks.
- Oat milk: I get the oat milk creamer from Califia Farms that is mildly sweetened. Either vanilla or plain will work great for this ice cream.
- Fresh fruit: You can practically use any kind of berry. I had an abundance of fresh blueberries and raspberries, and wanted to use them up. You can also use frozen fruit too.
- Chocolate: I used unsweetened cocoa powder by 365 Whole Foods Market. It’s a less expensove option that uses good quality cacao beans.
- Vanilla: Vanilla extract is so yummy if it’s pure and without alcohol. Sometimes it’s hearder to find and canbe very expensive. When you do find it, it’s like liquid gold. You can use vanilla beans too.
- Dates: I prefer Medjool dates as my go-to sweetener for this ice cream. They tend to be larger, darker and more caramel-like than your typical Deglet Noor dates. I use dates because of it’s caramely flavor and won’t alter the color of your ice cream.
How to make Blueberry and Raspberry Chocolate Coconut Ice Cream:
This is a pretty straight forward no-churn ice cream.
- Set the cans of coconut cream in the refrigerator for an hour or so. Doing this will allow the cream to float to the top and easier to remove.
- Blend the dates in a food processor, and pulse into a chunky paste. Slowly add hot water until the dates become a smooth and creamy paste. With no bits left. If your dates aren’t sticky, you can soak them in hot water for 10 minutes.
- Pour all ingredients into a large mixing bowl and combine until smooth.
- Add more date paste if you prefer a sweeter ice cream and more cocoa powder if you want the ice cream to be more chocolatey.
A no-churn chocolate coconut ice cream with fresh blueberries and raspberries.
- 2 13 ounce cans unsweetened full-fat coconut cream, use only the top creamy part.
- 1/2 cup unsweetened cocoa powder
- 1/4 cup oat milk creamer
- 12–15 dates, turned into a paste
- 1/4 teaspoon vanilla
- 1/8 teaspoon salt
- fresh blueberries and raspberries
- Open both cans of coconut cream and scoop out only the cream that settles at the top. This is the coconut cream. If it’s too runny, set the cans in the refridgerator for about 20-30 minutes, and then scoop out the cream into a large mixing bowl.
- Add the cocoa powder, oat milk creamer, vanilla, salt and dates to the bowl and whisk until fully combined.
- Fold in the berries.
- Pour the mixture into a 8×4 inch loaf pan.
- Set in the freezer until frozen.
- Let the ice cream thaw for 15 minutes before serving.
- Serve and enjoy!
- Top with your favorite toppins like caramel, hot fudge or marshamllow cream.
Keywords: Blueberry & Raspberry Chocolate Coconut Ice Cream