Date Shake Ice Cream

Being raised in Minnesota, I didn’t eat a medjool date until I was 27 (Larabars don’t count). They aren’t grown here, and my family way of eating was more mainstream.

And it wasn’t until age 33 that I had my first date shake, the infamous cool treat birthed in Palm Springs, California during the 1920’s by a date farmer selling these milkshakes at a roadside stand.

I wasn’t in Palm Springs, but I was in California when I had my first experience. With one sip, I knew exactly why it was loved by so many. Thick, sweet, creamy, caramel like concoction that tasted so incredibly good on a hot day.

I wanted to savor that taste instead of slurping it down. And I wanted it to be convenient, a “make once, eat several times” type of deal.

So I took all the goodness of the date shake and made it into ice cream.

It’s everything you love about a date shake, elevated. Luxurious with a lush caramel hue and balanced date flavor that makes it impossible to have just one scoop. Kind of like it’s impossible to have just one of these salty chocolate date caramels.

Using olive oil in ice cream

Olive oil has a dual purpose in ice cream recipes, used both for its flavor and the texture of the ice cream. As we all know, olive oil is a fat, and that aids in making an excellent ice cream because:

1. During the churning phase, fats prevent ice crystals from expanding, therefore producing a soft, creamy texture that scoops like a dream
2. It creates a firm body to stabilize, that keeps it from melting quickly
3.  Conveying a velvety mouthfeel

And did you know fats not only give off their own flavor, but also help bring deliver others? In this ice cream, that results in the fresh medjool dates standing out in all their glory.

How to Make Date Shake Ice Cream

• Process fresh dates in a food processor to make a paste.
• On the stove over medium heat, warm half and half with date puree and salt, whisking to fully combine.
• Whisk egg yolks in a bowl, then slowly stream in about a cup of the warm liquid to temper the eggs. Then add the egg/liquid mixture into the remaining cream.
• Return back to heat and cook on medium heat for 8-10 minutes, until thickened it coats the back of the spoon.
• Remove from heat and whisk in vanilla and olive oil.
• Then place the ice cream mixture into a bowl, cover, and refrigerate for 6 hours or overnight. 
• When you’re ready, churn in your ice cream maker according to directions. Freeze and enjoy! 

Eat it as is on a cone, or drizzle a touch more olive oil on top to make it a sundae. Not only does it add more complexity, but that shiny golden liquid sure is easy on the eyes. ☺️

More Ice Cream Recipes:

• No-Churn Tart Cherry Nut Ice Cream
• Salty Honey Dairy-Free Ice Cream Recipe
• Vegan Chocolate Chip Coconut Milk Ice Cream

Date Shake Ice Cream

Everything you love about a date shake in a delicious ice cream! Rich and creamy with caramel notes, infused with extra virgin olive oil for flavor and easier scooping.

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Prep Time :20 minutes

Cook Time :20 minutes

Wait Time :6 hours

Total Time :6 hours 40 minutes

Yield: 1 1/2 pints

Author: Amanda Paa

SCALE:

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Ingredients

• 15-18 fresh and soft medjool dates, pitted
• 2 1/4 cups half and half
• 1/4 teaspoon fine sea salt
• 3 large egg yolks
• 1 1/2 teaspoons pure vanilla extract
• 1/3 cup high quality extra virgin olive oil

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Instructions 

• Freeze your ice cream bowl the night before making.
• To a food processor, add dates and 1/2 cup warm water. Puree until smooth. Scoop out 1/2 cup of paste and set aside. (If you have extra, you can use to sweeten oatmeal.)
• To a medium saucepan, add half and half, the 1/2 cup of date puree, and salt. Set heat to medium, and whisk to bring out dates, and bring let cook until warm and steaming, but not simmering. Take off heat. 
• In a glass bowl, whisk the egg yolks. Then slowly stream the warm milky mixture into the egg yolks while constantly whisking. Once you've streamed in about 1 cup, you can stop. Now the yolks are tempered, and you can add what's in the glass bowl into the saucepan while whisking. 
• Place saucepan back onto burner over medium heat and cook for 8-10 minutes stirring. It should again be steaming, but simmering. Once the mixture is thicker and coats the back of the spoon, it is finished. 
• Remove from heat and whisk in the vanilla and olive oil. Then place the ice cream mixture into a bowl, cover, and refrigerate for 6 hours or overnight. 
• When you're ready, churn in your ice cream maker according to directions. Freeze and enjoy!