Vegan Vanilla Butterscotch Chocolate Chunk Ice Cream
This will satisfy your cravings and bring back fond childhood memories of a trip to your favorite ice cream parlor.
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Recipes: Desserts
  • 12 dates, pitted and soaked for 2 hours and drained
  • 1 tablespoon raw almond butter
  • 1 tablespoon coconut cream (Artisana brand) or organic coconut oil
  • Zest of 1 organic orange
  • Juice of 1 organic orange
  • 1 tablespoon. vanilla extract
  • 1/8 teaspoon Himalayan salt
  • 4 tablespoons agave or sweetener of choice
  • 1 vegan almond dark chocolate bar (3 oz), broken into small pieces
  • 2 cans or organic coconut milk (13 oz each)
  1. Place first 8 ingredients in a food processor and process until very creamy and smooth.
  2. Add coconut milk to ice cream maker and process for 10 minutes or until it begins to thicken.
  3. Slowly add ¾ of the date mixture to coconut milk and process until it thickens. This will take an additional 15 minutes or so.
  4. Add chocolate chunks and process a few minutes longer.
  5. Pour contents into a freezer proof container. Swirl in remaining date mixture.
  6. Cover and put in freezer for several hours.
  7. Serve with chocolate sauce or addition chocolate shavings.
Recipe by Spa Index Guide to Spas at