Blend 1 cup of almond milk, vanilla, cacao, and dates in a high speed blender until dates are no longer chunky. Add the remaining 1 cup of almond milk and blend for 30 seconds.
Freeze milk mixture in an ice cube tray
Once frozen, run milk ice cubes through a food processor. Add a few tablespoons of almond milk to reach desired consistency. Scrape the sides of your processor every minute or two to ensure ice cream is well blended.
Serve immediately as soft-serve ice cream or (for firmer texture) pour mixture into a small baking dish and return to freezer for 2 hours before serving.
Elisha is the founder of the Eat to Live Support Group on Facebook, a community of 65k plus whole-food, plant-based eaters. Elisha began blogging about this lifestyle in 2010 after discovering that it was a treatment for years of yo-yo dieting and disordered eating. Today she is a mentor to thousands who are striving to adopt this lifestyle.