Desserts

June 9, 2022

Date Sweetened No-Churn Vegan Vanilla Ice Cream

This no-churn vegan vanilla ice cream is a rich and decadent dessert. No bananas or coconut milk in this recipe! It's sweetened with dates for a true vanilla ice cream.

Date Sweetened No-Churn Vegan Vanilla Ice Cream

My no-churn ice cream recipes have become a thing on TikTok. People seem to like these recipes and I think it's because they are easy, made with healthy ingredients, and don't require any equipment.

I've been thinking about making a vanilla ice cream for a while now, but I wasn't sure how it was going to turn out. My other ice cream recipes have a strong taste that covers up any flavor from the nut butter. (Nut butter adds fat, and therefore richness to the ice cream, so it's essential.)

But I was pleasantly surprised when this ice cream turned out just as dreamy as my other recipes.

And this ice cream is even healthier than my other recipes.

It's date-sweetened. No maple syrup. Just dates.

So you get all the fiber and nutrients from the dates that you wouldn't get with maple syrup. And the ice cream is still sweet and caramely.

Date Sweetened No-Churn Vegan Vanilla Ice Cream

Why I love this Date-Sweetened Vegan Vanilla Ice Cream

  • Dietary needs — this ice cream is vegan, gluten-free, dairy-free, oil-free, sugar free
  • Not just sugar-free, fruit sweetened — there's no added sugar in this recipe, the ice cream is sweetened only with dates
  • And no coconut — lots of vegan ice cream recipes use coconut milk. I avoided it in this recipe for two reasons: 1) to give an option for people with coconut allergies and 2) so the vanilla ice cream doesn't get a coconut flavor
  • No-churn — If you have an ice cream maker, great, use it. But this recipe is intended to be no-churn, so you aren't missing out if you don't own one
  • Whole food ingredients — the ingredients are simple, real foods.
  • And, selfishly —  I just love vanilla. I choose vanilla over chocolate every time. Maybe I'll convert some chocolate fans with this recipe

Date Sweetened No-Churn Vegan Vanilla Ice Cream

Ingredient Notes

  • Non-Dairy Milk: I recommend using almond, oat, or cashew milk to avoid any strong flavors. I used homemade oat milk.
  • Nut Butter: I recommend cashew butter or almond butter, since they have the most neutral flavor compared to other nut butters. Head over to Wilderness Poets and use code ELIZABETH10 to get $10 off your purchase of cashew butter. If you are allergic to nuts or would prefer to have a nut-free ice cream, use full-fat coconut milk instead.
  • Dates: medjool dates are ideal for this recipe - they are soft and very sweet. Barhi dates also work well. Either way, make sure your dates are soft. To soften them, soak the dates in some hot water for a few minutes.
  • Applesauce
  • Vanilla Bean: I went for full vanilla flavor and used the seeds of a vanilla bean. Head over to Wilderness Poets and use code ELIZABETH10 to get $10 off your purchase of vanilla beans. Vanilla extract also works.
  • Salt

Date Sweetened No-Churn Vegan Vanilla Ice Cream Ingredients

How to make No-Churn Vegan Vanilla Ice Cream

Step 1. Add the non-dairy milk, nut butter, dates, applesauce, vanilla seeds/extract, and salt to a blender or food processor. Blend until smooth.

Date Sweetened No-Churn Vegan Vanilla Ice Cream Step 1

Step 2. Transfer to a freezer-safe container and freeze for 2-3 hours, or overnight.

Date Sweetened No-Churn Vegan Vanilla Ice Cream Step 2

Step 3. When ready to eat, let the ice cream thaw several minutes before scooping. Enjoy!

Date Sweetened No-Churn Vegan Vanilla Ice Cream Step 3

FAQ

Do I need a blender for this recipe?

Yes. Since this ice cream is sweetened with dates, you need a blender or food processor to puree the dates. I recommend using a blender because it will result in a smoother ice cream.

If you don't have a blender or food processor you have a few options:

1. Buy date paste or date syrup instead of whole dates. Then, just whisk all the ingredients together.

2. Use maple syrup as the sweetener instead.

Can I use a sweetener instead of dates?

Yes. If you don't want to use dates, you can use 1/3 cup of maple syrup.

How do I make this ice cream nut-free?

Sub the nut butter for 1 cup of coconut cream.

Recipe Prayer

Thank you God for this ice cream. Help us to enjoy this treat and the warm weather. Amen.

Date Sweetened No-Churn Vegan Vanilla Ice Cream

Related Recipes

Love this no-churn ice cream? Check out my other vegan & no-churn ice cream recipes:

Tried this recipe?

Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.

Date Sweetened No-Churn Vegan Vanilla Ice Cream

This no-churn vegan vanilla ice cream is a rich and decadent dessert. No bananas or coconut milk in this recipe! It's sweetened with dates for a true vanilla ice cream.

Author:

Elizabeth

Serves:

6

Prep:

5

min

cook:

0

min

total:

125

min

Ingredients

  • 1 1/2 Cup Non-Dairy Milk
  • 1 Cup Cashew or Almond Butter OR 1 Cup Full Fat Coconut Milk
  • 6 Pitted Medjool Dates
  • 1/2 Cup Applesauce
  • Seeds of 1 Vanilla Bean or 2 Teaspoons Vanilla Extract
  • Pinch Salt

Instructions

  1. Add the non-dairy milk, nut butter, dates, applesauce, vanilla seeds/extract, and salt to a blender or food processor. Blend until smooth.
  2. Transfer to a freezer-safe container and freeze for 2-3 hours, or overnight.
  3. When ready to eat, let the ice cream thaw several minutes before scooping. Enjoy!
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June 22, 2022
Vickie
I really enjoyed this recipe. Fits PERFECTLY in my allergy to foods world. I used Ripple milk and no sugar added SunButter. Was truly surprised at how quickly the recipe came together! Thank you!
Hi Vickie - I'm so glad you enjoyed this recipe and that it works with your allergies. Thanks so much for leaving a comment with your kind words!
June 21, 2022
Linda Casados
It's close to my bedtime, but I've been thinking about making this recipe all day, so I made it just now. After all, it only takes 15 minutes! I used what I had, so I made a few minor substitutions...white beans for cannellini, purple basil from my garden, red onion for more color, and date syrup for maple. I took a bite before putting it in the fridge for tomorrow, and oh my! It's delightfully flavorful, light, and fresh-tasting. Thanks for sharing your recipe!
Hi Linda - I'm so glad you liked the recipe - and your substitutions sound great (wish I was growing purple basil in my garden!) Thanks so much for sharing!
June 18, 2022
Carol
Hi, is this ice cream soft to scoop out? I always find my ice creams are hard.
Hi Carol - yes, this ice cream is soft if you let it thaw a few minutes after you take it out from the freezer. It can become pretty solid if it's in a deep freezer, but still thaws quickly on the counter. Hope this helps!
June 18, 2022
Sonia Hope St Claire
thank you for the recipe.
June 13, 2022
Alexandra
I made this pie for my friend who recently discovered she has severe allergies to egg whites, gluten, and dairy. Her favorite pie is sweet potato pie :) She loved it and so did I!
Hi Alexandra - so great to hear from you!! I'm so happy you tried this pie and I'm glad you enjoyed it! It is seriously one of my favorite recipes :) -- Elizabeth
June 7, 2022
Harriett Whited
Love it!!! Wonderful!
Thanks for your feedback! Glad you love this recipe :)
June 7, 2022
Katherine
Hi Elizabeth! I found you by searching for plant based Catholics! There are very few of us! Thank you for your site and sharing recipes!! I look forward to trying these muffins! Can sugar be reduced safely in most of your recipes? -JMJ-
Hi Katherine, Thanks so much for reaching out! Glad to meet another plant-based Catholic - agree, there are so few of us. As for sugar, I never use white granulated sugar in any of my recipes. Most use maple syrup or date sugar/date syrup. I'm not sure if this is what you mean, or if you're asking about reducing the amount of date sugar that the recipe calls for. If that's the case, it really depends on the recipe. A lot of the baking recipes have specific ratios of flour to sugar and wet to dry, so it may not go well if you change the amount of sugar. I hope this helps, but if I didn't answer your question, please let me know. Also happy to advise on a particular recipe if you're looking to change it. Let me know how I can help :) Elizabeth
June 2, 2022
Sharon
Love this vegan lentil/mushroom stew! For some odd reason, I had never thought to put mushrooms into my lentil stew. Thank you for a wonderful addition to my recipe box!
Hi Sharon - I'm so glad you are enjoying this recipe (mushrooms are so good!!). Thank you for taking the time to share :) Elizabeth
May 23, 2022
Geraldine
Hello, I found you on FB and really enjoy your Catholic Plant Based GF information & recipes. About the Chickpea beet burgers: if the beans are dried and not cooked, do you think it is enough cooking for the beans? If beans are not cooked completely I have read they are toxic with phytic acid & also cause digestive problems. I am just wondering and will leave it to you to decide/research. To be safe I am toasting canned garbanzos and trying that way out. God Bless
Hi Geraldine, Thanks so much for reaching out. In the beet burgers, the beans do get cooked when the burgers are cooked. You soak them first and then incorporate the beans into the burger patty, then cook the patty. I find that this is the best way to achieve the proper burger texture - if you use pre-cooked beans or canned beans the burgers are mushy and don't get crisp. Your solution of toasting the beans sounds like a great idea to completely ensure the beans are cooked fully - I hope that it worked for you and your burgers turned out well! -- Elizabeth
May 18, 2022
viki avgen (i am israel)
hi,thank you for the recepie of the banana.Iam diebetik and i would love any recepies without sugar. thank you
Hi Viki - thanks so much for your kind words! Several of my other dessert recipes are only sweetened with fruit - you can find them on my Desserts page. If you have any specific requests, please let me know! -- Elizabeth
April 28, 2022
Jean Mastin
Elizabeth: Thank you so much for making my meal times wonderful again. I am 86 yrs plus, and was finding eating dull and dreary. Now it is " scrum delicious time to eat". . Blessings de Jean
Hi Jean - Thanks so much for your kind words. I'm so glad you are enjoying my recipes. Please let me know if you ever have recipe requests or if there's anything else I can do to keep your meals delicious!
April 9, 2022
Katie
Can you leave nutritional info for your recipes? Serving size/calories would be so helpful! Trying mushroom lentil stew tonight! and looking forward to crispy chickpea stuffed sweet potatoes very soon. Thanks for creating healthy, attractive recipes!
Hi Katie - so excited to hear that you are trying some of my recipes! I'd love to hear how they go. I haven't posted nutritional information for my recipes because I know it can be difficult for some people with disordered eating to see nutrition facts. I've gotten a lot of requests to add them recently, so I'm working on a solution that can provide information for those who want it but not be triggering for others. In the meantime, if you're curious about the nutrient info about a particular recipe, I recommend using Cronometer. It's a website/app to track and understand nutrient info and I think it does a great job of emphasizing all the nutrients (not just macros). I hope this helps! Please let me know if I can help in any other way.
April 9, 2022
Vickey
U mentioned date sugar on this recipe but it’s not in the instructions. I know u add it but just in case u wanna add to instructions. Love ur recipes! Thank u. I’m thinking of going to vegan a little nervous tho lol
Hi Vickey - thanks so much for catching that! I am updating the post now. So happy to hear you enjoy my recipes. And exciting that you are thinking about going vegan!! If there's anything that I can do to help, please let me know.
March 28, 2022
Sr Maureen Egan
I'd love to try this soup. What are the nutritional values, like how much fat does it contain, carbs, etc.
Hi Sr Maureen - I usually don't post macronutrient information because I know each person has their own goals and I don't want to encourage or discourage anyone's specific goals. But I often use Cronometer as a tool to understand the nutritional profile of my recipes. I plugged the ingredient information for this recipe into Cronometer and got the following nutrient information per serving: 521 calories, 44g fat, 23g carbs, 16g protein. I hope this helps. Please let me know if you have any other questions and if you try the recipe!
March 26, 2022
Margareta Ahle
This curry is absolutely delicious.
Thank you so much! It's one of my favorites :)
March 23, 2022
Martha maloney
Thank you I have been doing the fruit and oatmeal, etc for years and I love it. I will try the pears. I refrigerate my left over oatmeal and with a touch of milk or fruit juice liquid it’s fine the next day. Just a warning about tofu; it interferes with some medicines especially Thyroid medicine. Thank you for the short prayers, there are lovely.
Hi Martha - thank you so much for your kind words. I'm glad you like the prayers! As someone who doesn't take any medications I have no issues with eating tofu and encouraging others to eat it too (it's a great source of protein!). That said, you should always consult with your doctor about possible interactions with medications. I have plenty of recipes without tofu, so hopefully you can find things that work for you!
March 3, 2022
Susan Cunningham
I made this for Ash Wednesday and it was delicious. It was also simple and not much work time once the mushrooms and onions were cut.
Hi Susan - I'm so glad you liked it!
March 1, 2022
Jade
When you say shape into a rectangular loaf, what dimensions? 1/2 thick by 8 inches long or?
My loaf was about 7" long and 4" wide with about 1" of height. Then I sliced it 1/2" thick along the long end to get 12ish biscotti. I will clarify this in the post! Let me know if this makes sense and if you have any other questions.
January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography