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Vegan Chocolate Ginger Icecream

With flavours of chocolate, dates, crystallised ginger and almond (with a sprinkling of sea salt on top to make the flavours really pop) this is a rich and decadent ice-cream - and a vegan one at that!

Vegan Chocolate Ginger Icecream


Serves 6



  • 200 g pitted dates
  • 60 ml almond milk
  • 1 can coconut cream (400 ml), chilled overnight in the fridge
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon vanilla extract
  • 25 g crystallised ginger, chopped into small pieces
  • 1/4 cup slivered almonds, toasted
  • Generous pinch salt flakes



  1. Soak dates in boiling water for 10 minutes then drain. Place into a bullet blender or food processor with the almond milk and blend, so you get a thick paste.
  2. Empty the chilled coconut cream into a large mixing bowl, and using an electric whisk, whip until creamy and smooth. Add the cocoa powder, vanilla and date paste and mix until fully combined.
  3. Gently fold in the crystallised ginger and almonds and transfer to a freezer-safe container. Sprinkle the sea salt on top, cover and place in the freezer overnight.
  4. Remove from freezer 30 minutes prior to serving.


Smart Tip

This ice cream will keep in the freezer for a few weeks, but will go icy in time, so it is best eaten within a week.


This recipe is extracted from The Grater Good by Flip Grater, Koa Press, RRP $44.95 NZD

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