Otherwise known as the loves of my life (third to John and the pets, that is), nature’s candy, perfection in one bite…
Clearly I adore these plump and naturally sweet little pillows of deliciousness. Delectable as is, stuffed with cheese and nuts, wrapped with prosciutto, stirred into oatmeal, baked into quick breads and muffins, or dunked into peanut butter, dates have become a staple in my pantry.
I’ve recently become enamored with using Medjool dates as the sole sweetener in desserts, as a healthy and unrefined sugar substitute. Thus, when I came across Wing-It Vegan‘s recipe for Date-Sweetened Vanilla Ice Cream, I knew I had to make it immediately.
As expected, it was delicious! After polishing off the batch of rich vegan ice cream, I set to work altering the recipe to be a bit lighter. I used a combination of light coconut milk and coconut milk beverage, and turned to Wheeler Del Toro‘s technique of creating a “slurry” to thicken the ice cream base. I also tossed in a touch of vodka in an effort to keep the ice cream from freezing rock solid.
The verdict? Although not as rich as the original recipe, this lightened version is mighty good. The cooking technique ensures a thick and creamy base, and the dates lend the perfect amount of gentle sweetness. About 10 minutes on the counter at room temperature renders the ice cream soft enough to scoop.
Date Coconut Milk Ice Cream
Printer-Friendly Recipe
inspired by Wing-It Vegan
