Cashew Coconut Ice Cream with Salted Date Oat Cookie Chocolate Chunks

Gluten-Free, Dairy-Free, Refined Sugar-Free, Whole Food–Based, Gut-Friendly, Hormone-Supportive

This recipe is a healthier take on ice cream that delivers both flavour and nourishment. The cashew and coconut base provides a rich, creamy texture without dairy, while offering healthy fats and plant-based protein to support balanced blood sugar and hormone health. The oat-date cookie chunks add fibre and natural sweetness, with Hu Kitchen dark chocolate bringing antioxidants and minerals. A touch of flaky sea salt ties it together, making this dessert both satisfying and supportive for digestion and overall wellness.

Ingredients

Serves 8

Ice Cream Base

1 ½ cups raw cashews, soaked overnight and drained

1 can (400 mL) full-fat coconut milk

⅓ cup pure maple syrup

1 tsp pure vanilla bean paste or extract

Pinch of sea salt

Salted Date Oat Cookie Chocolate Chunks

6 Medjool dates, pitted (soak briefly in warm water if firm)

¾ cup gluten-free rolled oats

½ cup almond flour

2 tbsp coconut oil, melted

1 tsp vanilla extract

½ tsp ground cinnamon

½ tsp flaky Maldon sea salt

½ cup Hu Kitchen dark chocolate, chopped into small chunks

Method
Blend cashews, coconut milk, maple syrup, vanilla, and sea salt in a high-speed blender until completely smooth. Pour into a freezer-safe container or churn in an ice cream maker for the best texture.
Preheat the oven to 350°F (175°C). In a food processor, pulse dates, oats, almond flour, coconut oil, vanilla, cinnamon, and sea salt until crumbly and sticky. Spread on a parchment-lined tray and bake 12–15 minutes, until golden. Cool completely, then break into chunks. Stir in chopped Hu Kitchen chocolate.
Once the ice cream has thickened (or finished churning), fold in the cookie chocolate chunks. Freeze at least 4 hours, or until firm. Let sit for 5 minutes at room temperature before scooping.

Serving Suggestions

Top with extra chocolate chunks and flaky salt.

Drizzle with warm almond butter for added protein and healthy fats.

Serve alongside espresso for a nourishing twist on affogato.

Recipe by Taylor Robinson – Holistic Health & Wellness Nurse | Nutrition Specialist