Ingredients
Equipment
Method
Prep Coconut Milk (Night Before)
- Stir the canned coconut milk well to combine cream and liquid. Measure 1 cup, pour into an ice cube tray, and freeze overnight.
Make Chocolate Base
- In a small saucepan over low heat, combine the coffee and chocolate chips. Stir until mostly smooth, then remove from heat. Add the cocoa powder, salt, and vanilla, and stir until combined.
Blend Base
- Transfer the warm chocolate mixture to the Vitamix. Add the dates and cashews. Start on low (variable 1) and ramp to high, blending for 60 seconds until smooth. Let the mixture cool for 10–20 minutes.
Create Ice Cream
- Add the frozen coconut milk cubes and ice to the cooled chocolate base. Blend on high for 30–60 seconds, using the tamper to push everything into the blades. Scoop into serving dishes and serve right away.
Nutrition
Video
Notes
Serve it right away or pre-portion and freeze for later. When ready, put it on the counter for five minutes to soften.
Coffee: It enhances the chocolate flavor — you won't taste it. Use decaf for kids or evening serving.
Coconut milk: Use full-fat only, not lite. Usually found in the Asian foods aisle.