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Vegan Chocolate Spiced Ice Cream

  • Author: Chef Serena Poon


Serves: 8

Prep: 20 minutes

Freeze: 3-8+ hours


28 oz coconut cream, unsweetened

½ C unsweetened cocoa or cacao powder

12 oz pitted dates (Mejool dates are great)

1 T pure vanilla extract

1 tsp ground cardamom

1 tsp ground Ceylon cinnamon

½ tsp nutmeg (optional)

1/2 cup full-fat unsweetened coconut milk or cashew milk


  1. Place a large mixing bowl in the freezer to chill for 10 minutes.
  2. In separate bowl, soak pitted dates in warm water until moist – about 10-12 minutes, drain.
  3. Blend dates in food processor (or blender), until it forms a thick paste, add a little bit of warm water, if necessary, to achieve consistency.
  4. Add coconut cream in chilled mixing bowl.
  5. Using a mixer, whip until coconut cream until creamy and smooth.
  6. Add to the coconut cream the cocoa powder, vanilla, cardamom, cinnamon, coconut milk, and date paste. Whip until combined.
  7. Taste and adjust flavors as needed.
  8. Transfer to a silicone or parchment-lined freezer-safe glass or metal container and cover loosely with parchment or silicone, then place in freezer.
  9. Freeze for 3-4 hours for a soft-serve or mousse like consistency. Freeze 8 hours or overnight for a firmer consistency.
  10. Before service, allow to thaw for 10-15 minutes.
  11. Before scooping, dip scooper or spoon in hot water.
  12. Will keep in the freezer for up to one week, but best when fresh.


Optional Ad-ins

1 ounce espresso (cooled) or 1 tsp organic instant coffee
Cocoa power for dusting
Cinnamon for dustning
Cacao nibs
Vegan dark chocolate chips
Sea salt to sprinkle on top
Chopped nuts (raw walnuts, pecans, pistachios, almonds etc)