Honest Whole 30 Recap, Week Four + Dairy-Free Chocolate Cherry Hazelnut Ice Cream

Inspired by Dairy Free Ice Cream


  • 1 can [aflink u="http://amzn.to/1meBt7M"]coconut cream[/aflink]
  • 10 soft, pitted [aflink u="http://amzn.to/1m3j38j"]Medjool dates[/aflink]
  • 1 cup [aflink u="http://amzn.to/1k7kGO7"]full fat coconut milk[/aflink]
  • 1/3 cup [aflink u="http://amzn.to/1mBpqLM"]raw cacao powder[/aflink]
  • 1 tbs vanilla extract
  • 1/4 cup hot water + 1 tbs [aflink u="http://amzn.to/1vp8EoB"]grass fed gelatin[/aflink] (can be omitted if you are vegan)
  • 2 cups of pitted and diced Bing cherries
  • 1.5 cups of [aflink u="http://amzn.to/V45WtJ"]roasted hazelnuts[/aflink], plus additional for garnish


  1. Add the coconut cream, dates and coconut milk to a high powered blender and process on high until the dates have broken down and everything is well combined.
  2. Put 1/4 cup of hot water into a bowl and combine it with your gelatin. Whisk together until it dissolves and no longer has any lumps. Add this mixture to your blender along with the raw cacao and vanilla extract. Blend on high until everything is smooth and uniform.
  3. Pour your mixture into a bowl, cover it and refrigerate for at least an hour, or until it gets very cold.
  4. Pour your mixture into the bowl of your ice cream maker, attach the other components of your machine per the manufacturers instructions and turn it on.
  5. Once your ice cream is starting to set up (about five minutes from completion) add in your cherries and your nuts. Once those have been distributed evenly throughout and your ice cream has set up, it is ready to eat! You can store it in a container in the freezer for several days, however... it won't last that long.
  6. Garnish with more hazelnuts and a cherry on top! Enjoy!


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