By Candice Walker on January 19, 2019 (Last updated June 26, 2023) This post may contain affiliate links. Read my disclosure policy.
Indulge in the delightful simplicity of homemade vanilla date ice cream! This easy-to-make treat combines heavenly vanilla with the natural sweetness of dates. With just a few ingredients, you can have a velvety-smooth ice cream that will satisfy your cravings. Even better, there are no added sugars
🌟Why You’ll Love This Recipe
Naturally sweet (No added sugar) – The Medjool dates in this recipe are the hero. Medjool dates are deliciously sweet and chewy fruits with a caramel-like flavor and give plenty of sweet goodness to the ice cream. And you can easily turn it into this date milkshake.
Successfully make ice cream at home – This thorough step-by-step guide will help you produce the best ice cream right at home. Some of my other favorite flavors are matcha ice cream and my number one favorite, hojicha gelato.
Perfect, creamy texture – This ice cream has a perfect creamy texture, and the amount of dates in this recipe helps achieve that texture. You can change the ratio of cream to milk to get more of a thick gelato consistency if you like!
🧾Ingredients in This Recipe
Egg yolks – These need to be separated from the egg whites.
Medjool dates – These fruits act as the natural sweetener in the ice cream.
Vanilla – You can use vanilla bean or vanilla extract.
Heavy cream – This helps the ice cream achieve that thick creaminess.
Optional pistachios – For topping and giving your ice cream some crunch on top.
See the recipe card for full information on ingredients and quantities.
👩🍳How to Make This Recipe
Before starting your ice cream, put the bowl of your ice cream maker in the freezer. It is best if you leave it in the freezer overnight.
🤩 Pro Tip for Ice Cream
Although you can make ice cream without an ice cream maker, most methods yield a less smooth texture. You can try freezing the ice cream base into an ice cube tray and blending them together, but the end result isn’t perfect. However, if you don’t have an ice cream maker, I recommend making semifreddo, instead. You can use this semifreddo guide for any flavor, or make this Strawberry Matcha Semifreddo.
Whisk the egg yolks together until combined and set this bowl aside.
Roughly chop the dates. Set half aside.
Add the other half of the dates to a food processor with the milk. Run the processor until both are well combined, which takes about 3-4 minutes.
If using a vanilla bean, slice lengthwise, scrape out the specks of vanilla, and add the bean and specks to the milk mixture. For vanilla extract, just add it in. Warm the milk & date mixture with the vanilla and roughly chopped dates until it lightly simmers. Use a whisk to break up the chunks of dates.
🤩 Pro Tip
Make your ice cream more of a gelato consistency by using 2 cups of milk and 1 cupAdd the other half of the dates to a food processor with the milk. Run the processor until both are well combined, which takes about 3-4 minutes. of cream. The texture will be less like ice cream, and more like gelato. Also delicious, and a choice I make every once in a while to reduce the fat in the recipe!
Temper the whisked egg mixture with the milk/date/vanilla mixture. Once mixed, return the mix to the saucepan and cook until thickened, stirring slowly and constantly. The temperature should get to 170F.
Next, remove the ice cream liquid from the heat. Add in the cream. Leave to chill in the refrigerator overnight.
The next day, add your chilled ice cream to your ice cream maker. Churn it (stir setting) until it is the thickness of soft serve ice cream, which takes 20-25 minutes.
Transfer the vanilla date ice cream to a container you can freeze, cover it with parchment paper or a cover, and freeze overnight.
After freezing overnight, you are ready to scoop and serve. This ice cream doesn’t freeze as hard as other homemade ice creams because of all the dates, so be sure to give it that full freeze or enjoy it like a soft serve!
Top the scooped ice cream with roughly chopped pistachios before serving for extra tasty flavor and texture.
🍨 Related Recipes
Summertime is cold dessert time! Tantalize your tastebuds with these frozen sweet recipes.
Put the bowl of your ice cream maker in the freezer.
Whisk the yolks together and set aside.
Add half of the dates to a food processor with the milk. Run until well combined, 3-4 minutes.
Warm the milk & date mixture with the vanilla and rough chopped dates until it just lightly simmers. Use a whisk to break up the chunks of dates. (If using a vanilla bean, slice lengthwise, scrape out the specks of vanilla, and add the bean and specks to the milk mixture.)
Temper the egg mixture with the milk/date/vanilla mixture.
Return to the sauce pan and cook until thickened, stirring slowly and constantly. It should get to 170F.
Remove from heat. Add the cream. Chill in the refrigerator overnight.
The next day, add your chilled ice cream to your ice cream maker. Churn (stir setting) until it is the thickness of soft serve ice cream, 20-25 minutes.
Transfer to a container you can freeze, cover with parchment paper, and freeze at least 4 hours.
Optional: Top with roughly chopped pistachios before serving!
Video
Notes
This ice cream doesn’t freeze as hard as other homemade ice creams because of all the dates, so be sure to give it that full freeze or enjoy it like a soft serve!Although you can make ice cream without an ice cream maker, most methods yield a less smooth texture. You can try freezing the ice cream base into an ice cube tray and blending them together, but the end result isn’t perfect.If you don’t have an ice cream maker, I recommend making semifreddo, instead. You can use this semifreddo guide for any flavor, or make this Strawberry Matcha Semifreddo.
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.
I haven’t made your recipe yet, but want to. it’s an unusual method with the egg yolks and cooking. I was wondering if your nuturitional values are for a serving or the entire recipe?
Hi Barry, which kind of dried dates are you using? If you’re talking about Jujube dates, it would be a different amount and I haven’t tested the recipe with them. This recipe uses dried Medjool dates.
Hi! Is it necessary to chill the mixture overnight before putting it in the ice cream maker? I’m short on time and was wondering if I could chill it for a few hours in the fridge or pop it in the freezer for a bit?
Hi again 🙂 The best way to speed this up is to use an ice bath. Place your bowl of ice cream base in a larger bowl filled with ice and water and stir it constantly until it cools to 43°F (6°C) or lower. Make sure not to get any of the water into the ice cream base.
Hi Linsey, it is not necessary to chill it overnight, but do not put it in the freezer. It needs to be refrigerated until the temperature of the mixture is 43°F (6°C) or lower, which can take 2-6 hours, depending on your refrigerator. You can also speed up this process using an ice bath.
Very good. In summer I always make it
I haven’t made your recipe yet, but want to. it’s an unusual method with the egg yolks and cooking. I was wondering if your nuturitional values are for a serving or the entire recipe?
Hi Maria, the nutritional values are per serving.
If you use dried dates does the amount of dates to use change?
Hi Barry, which kind of dried dates are you using? If you’re talking about Jujube dates, it would be a different amount and I haven’t tested the recipe with them. This recipe uses dried Medjool dates.
Hi! Is it necessary to chill the mixture overnight before putting it in the ice cream maker? I’m short on time and was wondering if I could chill it for a few hours in the fridge or pop it in the freezer for a bit?
Hi again 🙂 The best way to speed this up is to use an ice bath. Place your bowl of ice cream base in a larger bowl filled with ice and water and stir it constantly until it cools to 43°F (6°C) or lower. Make sure not to get any of the water into the ice cream base.
Is it necessary to chill the mixture overnight? Could I put in the freezer for 30 minutes instead? Or fridge for a few hours?
Hi Linsey, it is not necessary to chill it overnight, but do not put it in the freezer. It needs to be refrigerated until the temperature of the mixture is 43°F (6°C) or lower, which can take 2-6 hours, depending on your refrigerator. You can also speed up this process using an ice bath.