With temperatures steadily soaring and it’s not even yet officially summer, it’s certainly time to go ahead and make a frozen treat to help cool down.
This post features an updated version of my Strawberry & Vanilla Bean “Nice” Cream recipe, but without using soy milk.
Non-dairy, date-sweetened, and delicious, though? Yep, that description still fits with this new Dairy-Free Strawberry Ice Cream with Chocolate Topping (note: all ingredients available through Vitacost.com, one company I work with to develop healthy recipes, in exchange for most of the items listed).
- Place the can of coconut milk in the refrigerator until chilled thoroughly.
- Combine coconut milk, dates, strawberries, vanilla extract, and the seeds of the vanilla bean in a high-speed blender and process until smooth.
- Pour the mixture into the base of an ice cream maker and freeze according to the manufacturer's instructions.
The quick way to describe the chocolatey topping is as a healthy version of Magic Shell, the Frankenfood introduced in the ’80s when I was a kid. What makes this healthy is the swap out of nasty trans fats that were in the original formula with organic, extra-virgin coconut oil, a healthy fat that hardens once it hits the cold ice cream:
- Please coconut oil in a small saucepan over medium heat. Add the cocoa powder and vanilla and use a whisk to stir together as the coconut oil melts.
- Once the ingredients are combined, remove the pan from the heat. Pour the mixture over your choice of ice cream. The chocolate shell will solidify in a few minutes, or you can place your serving bowls in the freezer for a few minutes to speed the process.
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Other dairy-free, date-sweetened ice cream recipes you might like:
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