Vegan Heavenly Hash Ice Cream
Recipe type: Dessert
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: Approximately 5 cups
This Vegan Heavenly Hash Ice Cream is perfectly sweet and deliciously chocolatey, with the perfect crunch. Bursing with dark chocolate chunks, pieces of almonds and a ripple of marshmallow swirl, this is the best vegan heavenly hash ice cream around!
  • 2 cans coconut cream, chilled
  • 5 Tbsp cocoa powder
  • ½ Tbsp vanilla extract
  • 16 medjool dates, pitted
  • ½ cup coconut milk
  • ¼ cup almonds, chopped
  • 100 g dark chocolate, chopped
  • ¾ cup marshmallow fluff
  1. In a food processor, process the dates until they form into a date ball. Remove from processor and set aside.
  2. Open chilled cans of coconut milk and scoop out the hardened coconut cream. Add to a large chilled mixing bowl.
  3. To the chilled coconut cream, add cocoa powder, vanilla extract and coconut milk. Using a hand held mixer, mix on high for 2-3 minutes, or until well mixed. Add in half of processed date paste and continue to mix for another 1-2 minutes. Add remainder of date paste and mix for an additional 1-2 minutes, until well mixed and smooth.
  4. Stir in chopped chocolate and almonds.
  5. Pour mixture into a metal bread loaf pan. Using a spoon, spread mixture out until evenly distributed amongst pan.
  6. Drizzle the marshmallow fluff over the chocolate ice cream mixture. Using a spoon or butter knife, drag the marshmallow fluff into the ice cream mixture, similar to how you would marble a cake batter. Be careful not to over mix - you want the marshmallow layer to remain separate from the rest of the chocolate mixture.
  7. Place pan into the freezer for one hour. If you wish a firmer ice cream, freeze for up to 2 hours. Freezing longer than 2 hours will require you to let the ice cream soften prior to serving.
Chill a large metal bowl and the mixer attachments for 30 minutes prior to assembling recipe.
Nutrition Information
Serving size: ½ cup Calories: 296 Fat: 20g Saturated fat: 16g Trans fat: 0g Carbohydrates: 41g Sugar: 34g Sodium: 42mg Fiber: 4g Protein: 4g Cholesterol: 0mg
Recipe by Gluten Free Vegan Pantry at