We All Scream for Chocolate Vegan Ice Cream

No churn, no dairy, no problem. Our plant-based chocolate ice cream is made with Toasted Coconut Almondmilk, giving you rich flavor with none of the guilt. Pack it into a cone, bowl or between cookies (really) for a summer heat buster you’ll crave on repeat. Add any toppings you’d like (psst – like shredded coconut). 




  1. If not already pitted, use a paring knife to slice the dates and remove pits.
  2. Add pitted dates to blender or food processor with a little hot water and pulse until relatively smooth. Continue to add hot water until mixture becomes a paste.
  3. Next, mix coconut cream and cocoa powder in a medium sized bowl. 
  4. Add paste to cream and cocoa powder mixture and stir until thickened.
  5. Pour Toasted Coconut Almondmilk into mixture and continue stirring until evenly mixed.
  6. Freeze mixture overnight in a parchment lined glass container for easy scooping.

Skip the ice cream truck to enjoy your own? Let us know by tagging @CalifiaFarms on Instagram.