Pudding Double Ice Cream Recipe
Made cream of, dates bananas &, vanilla coconut Choc Chip Contains Coconut Vanilla plant – based ice cream with big chips and choc swirls (made from coconut oil, cocoa, and date).
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Ingredients
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Base banana-date vanilla coconut ice cream
Chocolate swirl (coconut oil–cocoa date chocolate)
Large chocolate chips
Optional finishing / mix-ins
Method
Base banana-date vanilla coconut ice cream
- 1
Prepare dates (if not already soft)
If your dates are dry, soak the pitted dates in warm water for 10 minutes, then drain. This makes them blend smoothly into the base.
- 2
Blend the base
In a high-speed blender or food processor, add frozen banana slices, coconut milk, pitted dates, vanilla extract, maple syrup (if using) and a pinch of salt. Blend on high until completely smooth and creamy, scraping down the sides as needed. The mixture should be thick but scoopable—similar to soft-serve.
- 3
Chill briefly if needed
If mixture is too soft to handle (blender warmed it), place in the freezer for 15–20 minutes to firm slightly before assembling with swirls and chips.
Chocolate swirl (coconut oil–cocoa date chocolate)
- 4
Make date-chocolate sauce
In a small heatproof bowl, gently warm the coconut oil until liquid (microwave in 15-second bursts or use a double boiler). Whisk in cocoa powder until smooth. Add the date paste and vanilla, whisk until fully combined and glossy. Taste and add a pinch of salt or more date paste/maple for sweetness. Let cool until just slightly thickened but still pourable.
- 5
Adjust consistency
If the sauce sets too firm as it cools (coconut oil solidifies below ~76°F/24°C), warm very briefly to loosen, but do not overheat or it will be too thin.
Large chocolate chips
- 6
Make big choc chips
Melt the dairy-free chocolate with 1 tsp coconut oil in a small bowl over a double boiler or in short microwave bursts, stirring until smooth. Stir in 1 tsp vanilla. Allow to cool a minute so it thickens slightly. Drop tablespoon-sized pools onto a parchment-lined tray to create large chips. Optionally press with the back of a spoon to flatten slightly. Chill in the freezer until firm, about 10–15 minutes. Break or trim into irregular big chips.
Assembly and freeze
- 7
Layer ice cream with swirls and chips
Spoon one-third of the banana-coconut ice cream into a loaf pan or freezer-safe container (about 8x4 or similar). Drizzle 2–3 tablespoons of the chocolate swirl over the layer and gently ripple with a knife (do not overmix — you want ribbons). Sprinkle a portion of the large chocolate chips and some chopped dates and toasted coconut if using. Repeat with another third of the ice cream, more swirl, chips, and optional mix-ins. Finish with the remaining ice cream and a final drip of swirl and remaining chips on top.
- 8
Freeze to firm
Cover the container tightly with a lid or plastic wrap. Freeze for at least 3–4 hours, preferably overnight, until firm.
- 9
Serve
Remove from freezer 5–10 minutes before scooping to soften slightly. Scoop and serve with extra toasted coconut or chopped dates if desired.
