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Date Almond Vegan Ice Cream

Date Almond Vegan Ice Cream with Grilled Peaches (And Some Other Goodies!)

This naturally sweetened vegan ice cream is decadent and rich but without the guilt.

  • Total Time: 40 mins
  • Yield: 8-10 1x


  • For ice cream:
  • 2 (14 ounce) cans full fat coconut milk or cream
  • 1/2 cup soft pitted dates, preferably Medjool
  • 2 Tablespoons raw almond butter
  • 12 teaspoons pure vanilla extract or 1 vanilla bean, scraped
  • 1/4 teaspoon pure almond extract, optional
  • 1/4 teaspoon sea salt or to taste
  • For grilled peaches:
  • One peach per person, pitted
  • Optional garnishes for serving – pomegranate molasses, rose water, dried organic rose petals, chopped pistachios


  1. For ice cream – place 1 can coconut milk, dates, almond butter, vanilla, and sea salt into the jar of a blender. Puree until very smooth. Add the other can and pulse a few times until combined. Place in fridge to chill for 15-20 minutes. It shouldn’t be ice cold because the coconut fat will rise to the surface. You want to churn it when it’s just slightly chilled.
  2. Churn in ice cream maker according to manufacturer directions. Transfer to an airtight container. Freeze until firm enough to scoop. Makes about 1 quart.
  3. For grilled peaches – place the peaches cut side down on a hot grill. Let cook 5 minutes then turn over and let cook another 5 minutes. Remove from heat and let cool slightly before serving.
  4. To serve – place peach halves on a dessert place and top with a scoop of the ice cream. Garnish, if desired.
  • Author: Lindsey Johnson
  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Category: Dessert