Choc Chip Recipe

Make the ice cream base

In a medium saucepan, combine the 2 cups full-fat canned coconut milk, 1 cup coconut cream, and 1 cup non-dairy milk. Warm over medium heat, stirring occasionally, until the mixture is just below simmering (do not boil).

In a small bowl, whisk together 1 tablespoon cornstarch (or arrowroot) with 2 tablespoons cold water until smooth to make a slurry.

Add the maple syrup, optional coconut sugar, 2 teaspoons vanilla extract, and 1 teaspoon fine sea salt to the warm coconut mixture and stir to combine.

Slowly whisk in the cornstarch slurry into the warmed mixture. Continue heating and stirring for 2–3 minutes until the mixture thickens slightly and coats the back of a spoon. Remove from heat and let cool 10–15 minutes.

Transfer the base to a bowl, cover with plastic or a lid, and chill in the refrigerator until completely cold (at least 3 hours, preferably overnight). Chilling improves texture.

While the base chills or just before churning, prepare the chocolate chips: place 3 oz dairy-free dark chocolate and 1 teaspoon coconut oil in a heatproof bowl over a small pot of simmering water (double boiler) or microwave in 15-second bursts, stirring between bursts, until melted and glossy. Remove from heat and let cool until thick but still pourable (so chips form rather than disperse completely in the ice cream).

If you prefer distinct chips rather than a drizzle, pour the melted chocolate onto a parchment-lined tray and chill briefly (10–15 minutes) until slightly set, then roughly chop into small chip-size pieces. Alternatively, keep as a pourable thick drizzle for ripple effect during assembly.

Soak 6 pitted Medjool dates in 1 tablespoon hot water for 5 minutes to soften. Drain any excess water but reserve a little if needed for blending.

In a small food processor or blender, combine the softened dates, 3 tablespoons unsweetened cocoa powder, 2 teaspoons melted coconut oil, 1/2 teaspoon vanilla extract, and 1/4 teaspoon fine sea salt. Blend until a smooth, thick paste forms. If needed, add up to 1 tablespoon of the reserved soaking water to reach a swirl-able but thick consistency.

Taste and adjust sweetness or salt. The mixture should be thick enough to form ribbons when stirred into the ice cream base.

Freeze according to your ice cream maker's instructions: pour the fully chilled coconut vanilla base into the ice cream machine and churn until it reaches a soft-serve consistency (usually 20–30 minutes).

If you did not pre-chop chocolate into chips, let the melted chocolate cool until thick but still pourable. When churning is nearly complete, add the chopped chocolate pieces or pour in small streams of the thickened melted chocolate so they harden into chips as they contact the cold ice cream. If using chopped chips, fold them in during the last 2 minutes of churning.

Stop the machine and immediately transfer a third of the churned ice cream into a loaf pan or airtight container. Dollop about half of the date-cocoa swirl over the layer in several places, then gently use a knife or spatula to create loose swirls (do not overmix). Sprinkle or fold in a third of the chocolate chips if you prepared chopped pieces.

Add another third of the ice cream, repeat with the remaining date-cocoa swirl (dollops and gentle swirls) and more chocolate chips. Finish with the last third of ice cream and, if desired, pour thin ribbons of the remaining cooled melted chocolate over the top for visible chocolate swirls.

Smooth the top, press a piece of parchment onto the surface to prevent ice crystals (optional), and cover. Freeze for at least 4 hours, preferably overnight, until firm.

Remove the ice cream from the freezer 8–10 minutes before scooping to soften slightly. Scoop into bowls or cones.

Finish with a light sprinkle of flaky sea salt and optional 2 tablespoons shredded unsweetened coconut if desired.