Date & Raspberry Cream Ice Pops

With just three ingredients, Date & Raspberry Cream Ice Pops are easy to make. They are also a healthy snack, composed of only fruit and coconut milk.

Ingredients

2 cups coconut milk
1½ cups raspberries, separated
2-3 Tbsp. DateME Date Paste

Directions

Makes 4-6 Ice Pops

Blend coconut milk with date paste and 1 cup of raspberries until smooth. Stir in remaining ½ cup of raspberries.
Pour or spoon mixture into ice pop molds, leaving a small amount of space at the top of the molds to allow for expansion.
Freeze for at least 4 hours. To release the ice pops, run the molds under warm water.

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Chocolate Coconut Date Ice Cream

Ice cream season is almost upon us, and what could taste better than homemade ice cream that combines the fresh flavor of DateME date paste with chocolate and coconut? This recipe does not use any added sugar and is dairy free, gluten free, Paleo and vegan. Your kids will just know that it’s delicious!

Ingredients

2¼ cup full-fat coconut milk (highly recommend Aroy-D brand)
¼ cup cocoa powder
½ vanilla extract
3 Tbsp. DateME Date Paste
pinch of salt

Directions

Pour the coconut milk into a large jar along with the cocoa powder, DateME date paste, vanilla extract, and salt.
Using an immersion blender, blend all of the ingredients together for about 15 seconds or until the liquid becomes a thick mousse.
Pour the ice cream mixture into a pyrex or freezer-friendly dish and cover. Place in the freezer for 2 hours.
Remove ice cream from freezer and give it a stir.
Place the ice cream back in the freezer for an additional 1-2 hours and then carefully scoop out and serve immediately.

If you end up freezing the ice cream for longer, allow it to sit out to soften so it will be easily scoopable. Alternatively, you can mix the frozen ice cream in a high-speed blender and re-freeze the mixture for 30-60 minutes before serving. Top with sprinkles, whipped cream, or your favorite ice cream topping!

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