A refreshing healthy raspberry ice cream made with dates! High in fiber and protein! Easy to make and delicious sweetened with dates. High in potassium and iron, low in calories! Make it today!
Date Raspberry Ice Cream (no churn)
A refreshing healthy raspberry ice cream made with dates! High in fiber and protein! Easy to make and delicious sweetened with dates. You all known how much I love dates, so high in fiber, iron and a lower glycemic index than refined sugar.
How Healthy Are Dates
Dates are not only great at controlling blood sugar, but also full of other nutrients, antioxidants and those magical polyphenols, micronutrients found in some plant-based foods that are packed with potential health benefits. There are also some studies that suggest dates promote brain healthy by reducing the collection of plaques in the brain. Plaques contribute to brain fog and further disease.
They are healthier to eat than refined sugar, but obviously need to eaten in moderation due to high sugar content. Read more about date nutrition here.
Are Raspberries Good For You?
Yes! Like dates, they are full of fiber and also low in sugar. The average GI score range is between 55 and 70. Berries, including raspberries, score below 40.
Is No Churn Ice Cream Good?
Yes! The flavor is wonderful, no different then if you use an ice cream maker. The only difference between ice cream made with an ice cream maker and no churn is the no churn texture can be closer to a sorbet. My recipe though is very creamy thanks to the full fat coconut milk. PLUS, I promise, the ice cream doesn’t not taste like coconut. Maybe a tiny bit, but much less if you eat it frozen.
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Date Raspberry Ice Cream (no churn)
Raspberry Date Ice Cream
- 4 cups raspberries
- 1/2 cup date paste (recipe for homemade date paste below; if you want your ice cream sweeter, double the date paste recipe so you have more to add as you taste test.)
- 1 cup full fat coconut milk (typically I use 2 average 15 oz cans of full fat coconut milk)
- pinch salt
- dates (Either 15 deglet noor dates or 8 medjool dates soaked overnight, pitted)
- 1/4 cup almond milk (or your choice of milk)
- 1/4 tsp vanilla
Steps to Prep
- Open and mix up coconut milk : Open coconut milk can, and warm contents briefly in a pot on the stove in order to combine the coconut cream and milk, then let it cool overnight in the refrigerator. It doesn't separate again oddly.
- Make date paste : Soak for 4 hours or overnight 15 deglet noor dates or 8 medjool dates. After that time, blend with 1/4 cup almond milk and 1/4 tsp vanilla. This makes 1/2 cup of date paste. This recipe is for 1/2 cup - I recommend you double it if you have the dates so you can have extra date paste. Refrigerate any extra date paste and use as a sweetener for smoothies, ice cream and coffee.
- Blend up Ice Cream : Blend up the raspberries, date paste, coconut milk, and salt until smooth and uniform. Taste at this point. If it is not sweet enough, add more date paste and blend again.
No Churn Process
- If you have ziplock bags or plastic wrap and a cookie sheet, you don't need an ice cream maker to make no churn ice cream in just two steps.
- Step one : Pour the blended ice cream mixture into zip lock bags and seal them so when you lay them flat, the mixture is about 1/2 inch deep. I normally lay these bags in a cookie sheet to keep them flat in the freezer because my freezer is jam packed. But you can also just lay the bags flat on top of each other in the freezer if you have a flat area. Freeze for 4+ hours.
- Step two : After that time, break up the frozen ice cream bark into chunks, and add those pieces to your blender. Process for a half a minute or so, stop the blender and scrap the sides and process again. After 2-3 minutes of doing this, you should have a creamy ice cream texture.
- Step three : Pour the re-blended mixture into a parchment lined loaf pan.
- Cover the ice cream surface with plastic wrap so that every spec of the surface has plastic touching it. This is to seal out the air and avoid ice crystals from forming. Freeze until it reaches your desired texture - we freeze it at least four hours so we can scoop it.
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in sciences and journalism. More about Dee Dine here.