I asked Dave if he wanted date balls or ice cream for dessert. He said date balls. I don’t know why I even asked because I wanted ice cream. But I started making the date balls anyway, my fault for asking to begin with. Well luckily for me my food processor wasn’t blending them very well. They were too thick I guess. So I decided to just roll with it and turn it into the ice cream I secretly wanted.
It resulted in a completely no sugar added dark chocolate ice cream. And by no sugar added, I mean no stevia, sugar, honey, etc. The ice cream was sweetened only by dates. The ice cream has 4 ingredients and has the best light, mousse like texture. I churned it for a really long time to get it to double in volume. And the nutritional stats are seriously unbelievable.
And I’ll let the pictures speak for how amazing it turned out!
I did not have to feel remotely guilty letting my babies feast on milk and dates.
Good thing summer is upon us so there will be many hot days where I will have an excuse to make this ice cream! And with a little unsweetened coconut on top, it can’t be beat!
Dark Chocolate Mousse Ice Cream:
8 servings (1/2 cup)
2.5 cups milk*
3 Tbs dark chocolate cocoa
1/2 tsp vanilla extract
Heat 1/2 cup milk until almost boiling in a microwave safe bowl or stovetop.
Place milk in magic bullet or small food processor along with the dates. Blend until dates are chopped.
Let it sit for a couple minutes, if needed, to let the dates soften in the warm milk. Then blend again until dates are fully pureed with the milk.
Add cocoa powder and vanilla and blend.
Add the rest of the milk and let it sit in the refrigerator until chilled. You can let it sit overnight if you want to make it the day before too.
Pour into the ice cream maker and let it churn for 30-45 minutes until its about doubled in size.
*I use skim milk because we eat it all in one night. If you plan to eat part of it and freeze the rest, I suggest using whole milk or half and half. If you eat it straight from the ice cream maker though, I honestly can’t tell the different between using skim milk or one with fat. But the fat helps it not get too icy when left in the freezer. So personally I suggest using skim milk and cutting the recipe in half if you don’t have 4 people to serve. So use 1.25 cups skim, 4 or 5 dates, 1.5 tbs cocoa, and 1/4 tsp vanilla. Or just make the whole recipe and only pour half into the ice cream maker, letting the rest sit in the frigde to use the next day.
The nutritional stats are for a standard serving of ice cream, 1/2 cup. But honestly, who eats 1/2 cup ice cream? If you’ve ever actually measured it out, I think you’d be shocked! Each one of my kids had a little over 1 serving, I had 2.5, and Dave 3.5 roughly. But who cares when the stats look like this…
Fat: 0 g
Sodium: 33 mg (1%)
Carbohydrates: 12 g
Fiber: 1.5 g
Sugar: 10 g
Protein: 3.2 g