Vegan Vanilla Ice Cream with Date-Cocoa Swirl

This is a creamy, guilt-free summer treat. Since many have trouble digesting dairy, this is a healthy alternative with no compromises in flavor. This non-dairy substitute is a sweet, smooth and cooling snack or dessert.
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  • Level: Easy
  • Total: 2 hr
  • Active: 45 min
  • Yield: 6 servings
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For The Ice Cream

2 cups raw cashews, soaked in water overnight to soften

3/4 cup coconut milk

1 1/2 cups unsweetened almond milk, non-dairy milk of choice

1/3 cup honey, or sweetener of your choice

1 vanilla bean, split and scraped, or 1/2 tsp vanilla extract

Sea salt

For The Date Cocoa Swirl

2 tablespoons almond butter, or cashew butter

1/2 cup pitted dates, soaked in water to soften 5 minutes

1/4 cup unsweetened cocoa powder

1/4 teaspoon low sodium tamari

3 tablespoons dark rum, or 1 teaspoon rum extract (optional)

Water to blend


  1. In a high-speed blender, blend the soaked cashews, coconut milk, non-dairy milk, sweetener, vanilla bean, and salt until completely smooth. Pour mixture into a container and refrigerate the base for at least an hour, to allow the nut fats to thicken and the base to cool completely.
  2. Remove the base from the refrigerator and following manufacturer's instructions, place in your pre-chilled ice cream maker of choice and process.For the swirl, blend the almond butter, dates, cocoa, tamari, optional rum and water until a thick syrup forms. Set aside.
  3. Once the ice cream is completely processed, scoop the still soft ice cream into a flat, chilled baking dish, drizzle anout 1/2 C. of the syrup over, and gently fold in. Be sure that it is only gently folded to avoid being fully mixed. Place in the freezer until completely firm and you're ready to serve.
  4. After about 30 minutes, remove from the freezer and serve with remaining date cocoa syrup.