This "Healthy" Ice Cream Tastes Illegal (It's Just Dates)

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% Daily Values based on a 2,000 calorie diet

Step 1

Open the chilled can of coconut cream and scoop the thick solid cream into a separate bowl — keep the liquid left in the can, you’ll need it next.

Step 2

Blend the 150g pitted dates with the reserved coconut liquid (rather than water) until completely smooth. This both softens the dates and infuses the paste with coconut flavor from the start.

Step 3

Add the cashews, solid coconut cream, vanilla, and salt to the blender with the date-coconut paste, and blend until completely smooth (scrape down as needed).

Step 4

Pour the base into a shallow, freezer-safe container and freeze uncovered for about 45 minutes, until the edges firm up but the center is still soft.

Step 5

Stir vigorously to break up any forming ice crystals. Repeat this freeze-and-stir cycle 2 more times (3 stirs total, roughly 45 minutes apart), until the base reaches a soft-serve consistency — thick enough to hold a swirl but soft enough to fold through.

Step 6

Preheat oven to 170°C. Line a small square tin (roughly 20x20cm).

Step 7

Whisk date paste, almond butter, eggs, coconut oil, and vanilla until smooth.

Step 8

Fold in cacao powder, almond flour, baking powder, and salt until just combined — don’t overmix.

Step 9

Stir in the 2 tablespoons of coconut milk at the end for added moisture and fudginess.

Step 10

Pour into the tin and bake 35–37 minutes for a fully set center — start checking with a skewer from 31 minutes. Pull it when the skewer comes out with a few moist crumbs clinging to it, not wet batter.

Step 11

Cool completely in the tin before cutting for the cleanest slices (or freeze in the tin for about an hour for a quick cool-down, letting cut pieces rest 5–10 minutes at room temperature afterward).

Step 12

Once cooled and cut, set aside 100g in small chunks for the ice cream — keep the rest to enjoy on its own.

Step 13

Blend the soaked dates with their reserved soaking water, almond butter, coconut milk, and flaky salt until thick and glossy — loosen with a teaspoon of water if needed so it’s swirlable, not stiff.

Step 14

Once the ice cream base is at soft-serve stage, transfer it to your loaf tin, layering as you go a bit of base, dot with caramel, brownie chunks, and 60g roughly chopped, lightly toasted pecans, gentle swirl with a knife, repeat, finishing with a swirl on top.

Step 15

Finish with a scatter of flaky sea salt. Don’t stir again once layered — you want the swirl pattern to hold.

Step 16

Freeze undisturbed for about 5 hours, or until fully set. Let sit 10 minutes at room temperature before scooping.

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