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 enjoy a velvety ice cream that will satisfy your cravings.
There are no added sugars, only the natural sugars in the dates, which I think makes it even more incredibly delicious!
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🌟Why You’ll Love This Recipe
🧾Ingredients in This Recipe
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
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.
🤩 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!
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!
For extra tasty flavor and texture, top the scooped ice cream with roughly chopped pistachios before serving.
📋Ice Cream Recipe FAQs
An ice cream maker churns a mixture of cream, sugar, and any flavorings like vanilla by continuously stirring to freeze it slowly. It helps to create creamy ice cream through the process of rapid cooling and adding air into the mixture.
I use the KitchenAid mixer ice cream attachment. It works great and does not require a separate appliance like most ice cream makers. However, it does take up quite a bit of room in the freezer. So plan ahead when you want to make ice cream!
The difference between ice cream & gelato is the milk-to-cream ratio. Ice cream is 1:1, and gelato is 2:1. Sorbet does not have dairy. Instead, it is fruit and water-based. Sherbet has some dairy but is still fruit and water-based like sorbet. It is also almost always less than 2% fat.
You might think that if there is no added sugar, it isn't sweet. But that isn't true at all! Dates are considered a whole food, but are actually 80% sugar. So take precautions if trying to minimize your sugar intake.
Yes, and they are an essential ingredient! Eggs add texture and stability to ice cream mixtures by emulsifying the fats and preventing ice crystals from forming. You can find vegan ice creams without eggs but the texture is noticeably different, partly from the lack of eggs.
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Vanilla Date Ice Cream (No Added Sugar)
Ingredients
- 5 egg yolks
- 300 g Medjool Dates pitted and rough chopped
- 1 ½ cups whole milk
- 1 teaspoon vanilla extract or 1 vanilla bean
- 1 ½ cups heavy cream
Instructions
- 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!
Maria Warkentine
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?
Candice
Hi Maria, the nutritional values are per serving.
Barry
If you use dried dates does the amount of dates to use change?
Candice
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.
Linsey
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?
Candice
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.
Linsey
Is it necessary to chill the mixture overnight? Could I put in the freezer for 30 minutes instead? Or fridge for a few hours?
Candice
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.
Leila
The sweetness from the dates in this ice cream is truly something special. Totally worth the use of what felt like a million dates 😂 We will definitely be making this on repeat all summer. Natural sugars for the win!
Candice
Yay! So glad you enjoyed it, Leila... thank you for taking the time to share!