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No-Churn Coconut Ice Cream

Cook Time 30 minutes
Course Dessert
Servings 8
Keyword coconut, ice cream


  • 2 14 oz cans of coconut cream
  • 1 cup pitted dates
  • 1/4 cup honey
  • 1 tbsp vanilla extract
  • 1 tbsp alcohol of choice (optional)


  • Put the coconut cream in the fridge to chill overnight.
  • The next day, scoop all the solids from the cans of coconut milk.
  • Put the dates into a blender or food processor and add the liquids from the coconut milk cans. Add in the honey, vanilla, and optional alcohol. Allow to soak for 10 minutes.
  • Meanwhile, use a stand or hand mixer and whip the coconut cream solids until fluffy, about 5 minutes on high.
  • Blend the date mixture until smooth, pausing to scrape the sides and allowing to soak more if needed.
  • Gently fold the date mixture into the coconut cream. Pour into a loaf pan lied with parchment. Cover and freeze overnight.
  • Allow to soften at room temperature for 15 minutes before serving.


NOTE: the reason for the alcohol is to change the freezing point of the mixture so it softens up a bit, it's not needed, and also not for flavor, but will help the texture.

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