I’ve stopped identifying as a foodie due to peer pressure. And that is because I am finicky about the food I eat, textures, combinations and vocal about not wanting to eat certain foods that do not agree with me – physiologically and psychologically. And according to some ‘true blue’ foodies around, that takes away my foodie tag! Because apparently, a foodie is supposed to want to eat absolutely everything on the face of planet earth! I personally find that to be an extremely judgemental way of loving food but hey, whatever floats your boat!
Because I’m kicked about finding a way to make dates bearable! Yes, I don’t like dates, never have. Don’t ask me why – it’s one of those things that I’ve never been able to answer.
But the summer of 2021 has changed that and I’d say it’s owing to the need for sugar-free, natural frozen treats. The parents and I took a conscious decision to reduce our refined sugar intake which means ‘outside’ ice-creams became a strict no.
Enter homemade ice-creams & popsicles – easy to whip up, guilt-free and on the healthier side.
The date and coconut ice-cream ticks all three boxes! The dates act as a natural sweetener and add a caramel-like taste to the ice-cream that has the tender taste of coconut as its base. I enjoyed the bite of dates while licking up this delight but if that’s not to your taste, go ahead and run the mix through a sieve for a smoother texture! The best part – this ice-cream is vegan and diabetes-friendly too. Win-win all around I say!
Freezing note: My popsicle moulds had vanished into the blackhole that my cupboard can be at times. And the loaf tin was otherwise occupied. So I used silicon cupcake moulds to pour and freeze. Please feel free to use any mould that you can lay your hand on. Coz the taste ain’t changing!
And yes, I know that’s literally the worst photograph ever but I promise the ice-cream tastes divine! Go ahead and give this a shot.
Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it ❤️
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The caramelly-taste of dates and tender notes of coconut milk blend for a healthy, easy to make frozen dessert!
- 1 cup Dates (chopped)
- 1/2 cup Water
- 1 cup Coconut milk
- 1/4 cup Chocolate chunks/chips (optional)
- Cook the chopped dates in water for 5 minutes.
- Cover the cooked dates and let them rest for 10 minutes.
- Blend the dates and coconut milk into a smooth mixture.
- Allow the blend to rest till cool.
- If using chocolate chunks/chips, fold in after the blend has cooled.
Pour into popsicle moulds and freeze for 2 hours or more.
- If you don’t want bits of date in every bite, add another 1/2 cup of coconut milk to the milk. Run the blend through a sieve to remove the date fibres before you cool and freeze.
- Vegans can skip the chocolate chunks/chips or use a vegan option.