I’ve stopped identifying as a foodie due to peer pressure. And that is because I am finicky about the food I eat, textures, combinations and vocal about not wanting to eat certain foods that do not agree with me – physiologically and psychologically. And according to some ‘true blue’ foodies around, that takes away my foodie tag! Because apparently, a foodie is supposed to want to eat absolutely everything on the face of planet earth! I personally find that to be an extremely judgemental way of loving food but hey, whatever floats your boat!

Because I’m kicked about finding a way to make dates bearable! Yes, I don’t like dates, never have. Don’t ask me why – it’s one of those things that I’ve never been able to answer.

But the summer of 2021 has changed that and I’d say it’s owing to the need for sugar-free, natural frozen treats. The parents and I took a conscious decision to reduce our refined sugar intake which means ‘outside’ ice-creams became a strict no.

Enter homemade ice-creams & popsicles – easy to whip up, guilt-free and on the healthier side.

The date and coconut ice-cream ticks all three boxes! The dates act as a natural sweetener and add a caramel-like taste to the ice-cream that has the tender taste of coconut as its base. I enjoyed the bite of dates while licking up this delight but if that’s not to your taste, go ahead and run the mix through a sieve for a smoother texture! The best part – this ice-cream is vegan and diabetes-friendly too. Win-win all around I say!

Freezing note: My popsicle moulds had vanished into the blackhole that my cupboard can be at times. And the loaf tin was otherwise occupied. So I used silicon cupcake moulds to pour and freeze. Please feel free to use any mould that you can lay your hand on. Coz the taste ain’t changing!

And yes, I know that’s literally the worst photograph ever but I promise the ice-cream tastes divine! Go ahead and give this a shot.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it ❤️

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Print

Date & Coconut Ice-cream

Prep Time

2 mins

Cook Time

15 mins

Total Time

2 hrs 17 mins

 

The caramelly-taste of dates and tender notes of coconut milk blend for a healthy, easy to make frozen dessert!

Course: Dessert, Sweet Snack

Cuisine: Global

Keyword: coconut milk, dates, diabetes-friendly, popsicles, vegan

Servings: 6

Author: Rapti B

Ingredients

• 1 cup Dates (chopped)
• 1/2 cup Water
• 1 cup Coconut milk
• 1/4 cup Chocolate chunks/chips (optional)

Instructions

1. Cook the chopped dates in water for 5 minutes.
2. Cover the cooked dates and let them rest for 10 minutes.
3. Blend the dates and coconut milk into a smooth mixture.
4. Allow the blend to rest till cool.
5. If using chocolate chunks/chips, fold in after the blend has cooled.

6. Pour into popsicle moulds and freeze for 2 hours or more.

Recipe Notes

• If you don’t want bits of date in every bite, add another 1/2 cup of coconut milk to the milk. Run the blend through a sieve to remove the date fibres before you cool and freeze.
• Vegans can skip the chocolate chunks/chips or use a vegan option.