5 Ingredients or Fewer

Date and Honey Coconut Ice Cream

March  9, 2015
1 Ratings
Photo by James Ransom
  • Makes about 3 cups
Author Notes

The theory behind this ice cream recipe is simple. Take a creamy-fatty base (the coconut milk), add a super rich, decadent yogurt (vegan, if accessible), and sweeten with the natural sugars found in honey and dates. Whip these ingredients together for a super rich ice cream that never curdles, ices, or lets you down. Slightly acidic and delicately sweet, this ice cream is a perfect harmony. Kind to the belly, delicious for the soul. —Tasty Plan

Test Kitchen Notes

This simple ice cream (or frozen yogurt) recipe is delightlfuly easy to put together and is very unique. I used the Greek yogurt option, which meant the ice cream has a sour tang that balanced well with the other flavors. I would be leery of using the coconut yogurt option as I think it would taste extremely coconut-y, overpowering the dates and honey. If I were to make this again, I might add slightly more honey and would definitely top with toasted coconut. This is a perfect summer dessert, cold, refreshing, and not too sweet. —Foodio Centric

What You'll Need
  • 1 14-ounce can best-quality light coconut milk
  • 1/4 cup raw local honey
  • 1 cup best-quality coconut yogurt (ideally Anita's Creamline Yogurt) or best-quality Greek yogurt
  • 4 dates, pitted
  1. Place coconut milk in a large pot over very low heat. Stir in honey. Whisk until honey dissolves into the milk.
  2. Remove from heat. Add coconut yogurt and whisk together.
  3. Add dates into the coconut mixture.
  4. Refrigerate, covered, for at least two hours and up to one full day.
  5. Transfer mixture into blender. Blend at high speed for a minute or so, until dates have been fully incorporated into coconut mixture.
  6. Pour coconut mixture into pre-frozen ice cream machine, turn on at the lowest speed, and run according to manufacturer's directions.
  7. Thaw for 5 to 10 minutes before serving.

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