Paleo Chocolate Ice Cream

Ingredients

• 160 ml (⅔ cup)coconut or almond milk
• 30 g (⅓ cup)unsweetened cocoa powder
• 4Medjool dates, pitted and torn in half
• ½avocado
• 30–45 ml (2–3 tablespoons)honey
• to taste (optional)vanilla stevia
• 710 ml (3 cups)ice cubes

Instructions

1. 1

   Blend the base

   Add the milk, cocoa powder, dates, avocado, honey and stevia, if using, to a blender. If using a Blendtec, run the sauces programme once or twice, scraping down the sides of the jar as needed. Otherwise, blend until the mixture has a pudding-like consistency.

2. 2

   Add the ice

   Add the ice and blend again. On a Blendtec, use the ice cream programme twice, pushing down the ice as needed. Serve.

What is paleo chocolate ice cream?

This is a quick, blender-made frozen dessert rather than a custard-based ice cream. It draws on the paleo-style pairing of fruit, nuts or plant milk and cocoa, with dates and honey supplying sweetness.

Here, avocado helps give the blended mixture body, while ice makes it cold enough to serve immediately. The result is closer to a soft, thick chocolate pudding than a scoopable churned ice cream.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 3g protein, 33g carbs, 4g fat.

The dates and honey provide most of the carbohydrates, while the avocado and choice of milk contribute most of the fat; cocoa adds a little protein and fibre. Serve a portion with fresh fruit for a simple addition to the plate.

Choosing the ingredients

Milk: Coconut milk gives a richer flavour, while almond milk keeps the base lighter in taste. Use the kind of milk intended for drinking, unless you specifically want a much richer result.

Dates: Medjool dates blend into the base and add sweetness. Pitting and tearing them in half helps them break down more easily.

Cocoa: Unsweetened cocoa provides the chocolate flavour without adding extra sweetener. Measure it carefully so it does not overwhelm the fruit and honey.

Blend the base smoothly

Start by blending the ingredients apart from the ice until the mixture looks like thick pudding. Scrape down the sides if cocoa or date pieces cling to the blender jar.

If the dates remain in noticeable pieces, continue blending the base before adding the ice. A powerful blender helps create a more even texture.

Getting the texture right

Ice: Add the cubes only after the base is blended, then process until the mixture is thick and uniform. If the blades struggle, pause and push the ice down as directed in the recipe.

Consistency: This is intended to be served soon after blending. It will be softer than ice cream that has been churned and hardened in a freezer.

Sweetness and flavour

Honey: The recipe gives a range of 2–3 tablespoons, so start at the lower end if you prefer a less sweet dessert. The dates also contribute sweetness.

Vanilla stevia: This is optional and should be added to taste. Blend it into the base so its flavour is distributed evenly.

Serving ideas

Serve the mixture as soon as it reaches a thick, spoonable consistency. Small bowls help it stay cold while you eat.

For a simple contrast, serve it alongside fresh berries or sliced fruit. Add any toppings just before serving so the ice cream does not have to wait.

Recipe notes & tips

• Pit the dates and tear them in half before adding them to the blender.
• Scrape the sides of the blender jar when cocoa or dates stick to them.
• Blend the base until smooth before adding the ice.
• Add vanilla stevia sparingly, tasting as you go.
• Serve as soon as the mixture is thick and blended.

Variations

• Use almond milk: Choose it for a milder, less coconut-forward flavour.
• Choose coconut milk: Use it for a more pronounced coconut flavour.
• Adjust the honey: Use 2 tablespoons for a less sweet result or up to 3 for more sweetness.
• Add berries: Serve fresh berries alongside the chocolate ice cream.
• Skip the stevia: Leave it out for a version sweetened only with dates and honey.

Common mistakes to avoid

• Adding ice too soon: Blend the base ingredients first so the dates and cocoa can break down.
• Leaving the dates whole: Pit and tear them in half to help them blend more evenly.
• Not scraping the jar: Stop and scrape down the sides when ingredients cling to the blender.
• Adding too much stevia: Use it to taste, since the dates and honey already sweeten the mixture.
• Waiting to serve: The mixture is at its best straight after blending, before it softens.

How to store

This is best eaten straight after blending. If you have leftovers, freeze them in a sealed container and let them soften briefly at room temperature before serving; the texture may be firmer than when freshly blended.

Frequently asked questions